Overloaded Wedges
Indulge in a flavorful twist with our plant-based loaded wedges! Crispy potato wedges topped with a medley of savoury plant-based ingredients. A guilt-free delight for your taste buds!
Ingredients
Wedges
- 8-10 potatoes sliced into wedges
- 1 cup vegetable stock
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- black pepper for taste
Salsa
- ½ red onion sliced thinly
- ½ yellow capsicum (bell pepper) diced finely
- 2 tomatoes diced finely
- ½ can black beans rinced
- 1 sprig fresh rosemary
- 1 tsp ground cumin
- ½ tsp smoked paprika
Guacamole
- 3 sml avocados
- 1 tbsp sweet chilli sauce
- 1 tbsp lemon juice
Additions when serving
- cherry tomatoes
- ½ red onion sliced thinly
- 1 sml lemon quartered
- alfalfa / microgreens
- sweet chilli sauce
Instructions
Wedges
- I prefer this step as it adds flavour to the wedges: pressure cook the wedges for 8-10 minutes in 1 cup of vegetable stock.
- Move wedges into an air-frier for 20 minutes at 200℃ or bake in the oven at the same temperature for 30 minutes, turning over halfway through; add time if it is still not crispy.
- Once cooked, sprinkle with combined paprika, garlic & onion powder and pepper, shaking through.
Gaucamole
- While the wedges are cooking. Mash the avocados in a large bowl then mix through the sweet chilli and lemon. Place in the fridge until wedges are ready.
Salsa
- Combine all ingredients in a non-stick frying pan. Add small amounts of water while cooking to prevent dryness.
Combining all
- Lay wedges on a large serving plate or spread evenly over individual plates.
- Sprinkle red onion over wedges, then add the salsa, followed by the guacamole. Top with alfalfa, then add in all other ingredients around the plate. Enjoy!
Tried this recipe?Let us know how it was!