This nutritious vegan lunch option features Hasselback sweet potatoes coated in peri peri spice and topped with a creamy avocado aioli, celebrating the appeal of plant-based cuisine.
Hasselback sweet potatoes with peri peri sauce and vegan avocado aioli offer an appealing and nutritious vegan lunch option. Originating from a recipe by BOSH, this dish involves slicing sweet potatoes almost through in evenly spaced intervals, creating a fan-like appearance. The slices are then coated with a peri peri spice mix, including ingredients such as paprika, garlic powder, onion powder, oregano, and lemon juice. These potatoes are roasted at 200°C for 45-50 minutes to achieve crispy edges and a tender interior.
The nutritional benefits of sweet potatoes include high levels of dietary fiber, vitamins A and C, manganese, and various antioxidants, contributing to digestive health, vision, skin health, and immune function. The dish is topped with a creamy, egg-free avocado aioli made from ripe avocados, soy milk, fresh coriander leaves, and garlic.
This versatile recipe is noted for its simplicity and rich flavors, suitable for a quick and filling plant-based meal. Additionally, it highlights the growing acceptance of vegan cuisine across diverse social and political spectrums, as seen in the embrace of vegan barbecue options by various groups, including attendees at events such as the 2024 RNC in Milwaukee.