Sometimes you just need a big bowl of wedges & dip
Do you ever just get a food into your head, then you can’t stop thinking about it all day? You’re just like ‘right, that’s what I’m making for dinner tonight.’ lol
This was me last week, I could not stop thinking about sweet potato wedges, so I made a nice bowl of them when I got in from work and munched away while studying.
I roasted these wedges in coconut oil (obviously) and seasoned with rosemary but there are so many ways you can enjoy them – garlic, lemon etc. The ultimate carb fest – healthier than chips too and the recipe is so easy.
Also, I am heading to the airport tonight as Lush MENA are flying me to London for a press trip – SO.EXCITED. I’ll visiting the Lush branch on Oxford street and also be attending their creative showcase, seriously can’t wait. You all know how obsessed I am with Lush products and everything that the brand stands for, I can’t wait to share my experience with you all when I’m back!
Anyway, you can keep up with me on my trip via Instagram – @foxesandfood and also we just made a Snapchat too add us – foxesandfood
Have a fab week – speak soon! Jess xx
P.S – If you think a veggie blog deserves to win the COSMO Magazine Ultimate Foodie Blog of the year remember to give us a vote by following this link. If you want to find out more about my nomination check out this post. Thank you!
- 2 - 3 sweet potatoes (depending on size)
- 3 tbsp. of coconut oil
- 1 tbsp. of dried/fresh rosemary
- Pre-head the over to 200 degrees
- Chop the potatoes into wedges and toss in a bowl with the coconut oil and rosemary
- Transfer to an oven tray or into an oven dish and roast for 30 minutes, turning halfway