SO VEGAN's Loaded Sweet Potato Wedges

Roxy Pope and Ben Pook are the unstoppable duo behind SO VEGAN. Check out our interview with the team. 

Serves: 4

Prep time: 20 minutes

Cook time: 45 minutes

Ingredients

• 50 g cashews
• 1.2 kg sweet potatoes
• Salt and pepper
• Vegetable oil
• 2 red onions
• 3 garlic cloves
• 1 ripe mango
• 1 red pepper
• A handful of fresh coriander, plus extra for topping
• 1 lime
• 2x 400 g tins of black beans
• 1 tbsp Cajun seasoning
• 2 tbsp nutritional yeast
• 180 ml unsweetened plant-based milk
• 1 red chilli
• 1 avocado

Method

1. Preheat the oven to 200°C fan/220°C/gas 7. Put the cashews into a bowl, cover with hot water from the kettle, and set to one side to soak. Dice 200 g of the sweet potatoes into 1 cm pieces and place in the corner of a large roasting tray. Slice the remaining sweet potatoes into wedges, then place at the other end of the tray. Season the wedges with ½ teaspoon of salt and a large pinch of pepper, drizzle over 2 tablespoons of vegetable oil, and toss to combine. Slice 1 red onion in half, skin on, and add it to the tray along with the garlic cloves (skins on). Roast for 20 minutes.
2. For the salsa, cut the mango in half around the stone, score the halves in a criss-cross pattern and scoop out the flesh. Dice the red pepper, discarding the core and the seeds. Peel and dice the remaining red onion and roughly chop the coriander leaves, discarding the stalks. Add everything to a mixing bowl along with the juice from half the lime, and a pinch of salt and pepper. Mix everything together.
3. Take the tray out of the oven and remove the onion, garlic cloves and diced sweet potato. Move the sweet potato wedges around the tray, then return the tray to the oven for 10 minutes.
4. Drain add rinse the black beans. Add them to the tray along with the Cajun seasoning and gently give everything a mix. Roast for 10–15 minutes, or until the sweet potato is lightly charred.
5. To make the queso, drain the cashews and transfer them to a high-powered blender or food processor, along with the diced sweet potato, roasted red onion and garlic (skins removed from both), nutritional yeast, juice from the remaining lime half, milk, half the red chilli (seeds removed), and large pinches of salt and pepper. Blend until smooth. Remove the wedges from the oven and scatter over the salsa and half the queso. Thinly slice the remaining chilli and roughly chop the rest of the coriander leaves. Cut the avocado in half, scoop out and slice the flesh, then add it to the wedges, along with the sliced chilli and coriander leaves. Serve alongside the remaining queso. Epic.

One Pot Vegan by Roxy Pope and Ben Pook of SO VEGAN is published by Michael Joseph and available to buy now. RRP: £16.99. Photography: Dan Jones.