Its name sounds like fast food, but in fact it’s a high-protein, low-fat alternative that can be warmed up or is just as delicious chilled. Sweet potato delivers a hit of vitamin A, but for even more nutrition you could add a side salad too.
Turn the grill to medium-high.
Cut your tomatoes in half, then slice a small V to remove the core.
Place them on a roasting tray with the skin facing upwards, and grill for 10 minutes. The skin should blister and blacken a little. Remove and set aside to cool.
Set the oven to 180 degrees Celsius.
In a bowl, coat the sweet potato wedges in the tablespoon of olive oil and season well. Lay out on a roasting tray. Place in the oven and cook for 25-30 mins or until cooked through, turning regularly.
While that cooks, remove the skins from the tomatoes and then place them into a blender or food processor. Add the paprika, chilli, olive oil, garlic, salt, and pepper.
Place the coriander seeds in a small, dry saucepan over a medium heat and cook for 1-2 minutes or until fragrant. Leave to cool slightly, then add to the blender.
Blitz your sauce ingredients until smooth.
Serve four tenders with half the wedges and a bowl of dipping sauce.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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