I eat a lot of sweet potato, an exceptional vegetable by anyone’s standards. I really don’t get bored with it and am quite happy with eating it baked with all kinds of beans. But when Indigo Herbs sent me some wonderful nut butters, I thought why not try something a little different and create a nice dressing to go with it. Much like tahini based vegan dressings, the walnut dressing is very simple and quick to do, this whole sharing platter takes very little preparation.
I baked the Sweet Potato Wedges with no oil. I squeeze a little lemon juice on but that’s all. I served the wedges in fresh Lettuce Cups, with some zucchini noodles, and a quick fresh tomato salsa, diced cucumber and radish. You could add any other fresh vegetables you like.
Preparation Time: 5-7 minutes
Makes 2 servings
- 1 heaped dessertspoon walnut butter ( Indigo Herbs )
- lemon juice from 1/2 medium lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- pepper to taste
- water as required
- Combine all ingredients, adding just enough water for desired consistency, I like to be able to drizzle over the Sweet Potatoes.
- Eat immediately.
The dressing will keep a day or two, but you’ll need to add a bit more lemon juice to freshen it up.