3 x sweet potatoes
Olive oil - about 2-3 tbsp
1 ripe avocado
A large handful of coriander
½ pot Garlic & Herb
¼ cup lime juice - 50ml
Garnish - chilli & extra coriander
Preheat the oven to 175c. Cut sweet potatoes into chunky wedges and add to a roasting tray with a couple tbsp of olive oil, a generous amount of sea salt and ½ tsp garlic powder. Toss and add to the oven for 25-30 minutes.
Meanwhile, add 1 ripe avocado, ¼ cup lime juice, just under ½ pot of herbi, plenty of salt and a handful of coriander leaves to a mini food processor and blend until relatively smooth.
Once the sweet potatoes are cooked, add to a big plate of mixed leaves before adding generous spoonfuls of the herbi guac. Finish by adding chopped cherry tomatoes, a little sliced chilli if you like heat, chopped coriander and some extra crumbles of herbi.