Food Blog: DE's first-ever recipe inside! 🌱

Saturday, April 27, 2024

DE's first-ever recipe inside! 🌱

It all started here…

Deliciously Ella's first ever recipe

Back in 2012 when I was at rock bottom, both physically and mentally, I started experimenting with plant-based cooking. It changed my life and I've never looked back. I shared the first recipes on deliciouslyella.com, starting with a simple step-by-step for roasted sweet potato wedges with avocado creme. We gave the recipe a bit of a glow-up recently, but it's still as simple and delicious. And over a decade later, it still holds a special place for me in what is now a library of over 1000 recipes!

Sweet Potato Wedges With Avocado Creme

INGREDIENTS

2 large sweet potatoes,
peeled and cut into thick wedges

1 tbsp olive oil

1 tsp ground cumin

1 tsp paprika

Pinch of sea salt

FOR THE ZINGY AVOCADO CREME:

1 ripe avocado

Juice & zest of 1 lemon

2 tbsp olive oil

150ml oat or almond milk

15g basil, finely shredded

2 tbsp capers

Pinch of flaky sea salt

METHOD

1. Heat oven to 200C / 180C fan / gas 7.

2. Put the sweet potato onto a baking tray and pour over the olive oil, sprinkle on the cumin, paprika, a big pinch of flaky sea salt and crack of black pepper and mix to coat the potato. Roast for 40 - 45 mins, tossing halfway through until soft and golden.

3. Meanwhile, make the dressing by putting all the ingredients into a high-speed blender and blitz until you have a smooth creamy dressing, adding a splash more oat milk or olive oil if needed. Serve in a bowl alongside the crispy spiced sweet potato wedges to dunk into.