This is a really nice comfort food option. It is quick to make, nutritious and very satisfying.
Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are bird’s eye chilli peppers, serrano peppers and other hot chillis and spices such as garlic paste, coriander, red chilli powder, caraway as well as some vegetable or olive oil. It is a standard ingredient of North African cuisine, most closely associated with Tunisia and Algeria.
Sweet potato is a great alternative to potato. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B.
Beetroot are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health.
Sweet Potato and Beetroot Wedges with Harissa Mayo Dipping Sauce
2 large sweet potatoes
4 medium beetroots
2 tablespoons extra virgin olive oil
salt and pepper to season
½ cup organic mayonnaise or vegenaise
1 tablespoon organic harissa paste
Peel the vegetables and cut into uniform sized wedges.
Line a baking dish with greaseproof paper and place the vegetables on top.
Poor about 2 tablespoons of extra virgin olive oil over the vegetables and toss well so they are evenly coated.
Bake in a moderate oven (180 degC) for 35-45 minutes or until the wedges are soft in the middle and crispy on the outside.
In the meantime, combine the mayonnaise and harissa, by mixing well with a spoon.
Harissa varies in heat from brand to brand so test the dipping sauce as you add the harissa to make sure it is the right amount of chilli for you.
Serve the wedges straight from the oven seasoned of salt and pepper.