Sentences with phrase «coconut sweet potato wedges»

These particular cumin seed and coconut sweet potato wedges have a delicious and slightly crunchy coating that smells so fragrant while they're roasting, too.

Incredibly tasty cumin and coconut sweet potato wedges, toasted in cumin seed and coconut flour.

Not exact matches

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2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

I made the batch of sweet potato wedges that I photographed with organic coconut flour which I received as a gift from Sukrin UK.

1 pumpkin or squash, cut into wedges 200 g sweet potato, cut into wedges 3 tablespoons of coconut oil, melted 1/4 teaspoon turmeric 1/2 teaspoon curry powder 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt

I just love sweet potato wedges, baked in the oven with coconut oil and some spices like garlic, paprika, and chili flakes.

Chop them up into chunks or wedges for sweet potato fries, roast them whole and then stuff them with beans and toppings, mash them with coconut oil and cinnamon, bake them into chips, use sweet potato puree in baked goods, grate them raw over salads, or spread them over your favourite shepherd's pie instead of white potatoes.

Instead of olive oil I use coconut oil spray gives a complimentary taste and doubled nicely with my side of oven baked sweet potato wedges with Celtic sea salt and coconut oil.