| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 4+ hours |
| Servings |
1 person
|
Ingredients
- 1 medium Sweet Potato
- 2 handfuls salad greens of your choice
- half packet fajita seasoning mix you could use paprika, celery salt, chilli and cumin with lemon juice
- half medium Lemon juiced
- 1 tbsp oatly crem fraiche
- 1 sprinkle vegan parmesan
- 1 sprinkle fresh green herbs we used parsley
- 1 pinch Black Pepper
- 1 tbsp Olive Oil
Ingredients
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Instructions
- peel your sweet potato, chop in half and make each half into 4 large wedges.
- Season potato with fajita mix or your choice of seasoning and add drizzle of oil and leave to marinade. I left mine overnight but 4 hours should be enough.
- Heat oven to 200 degrees and add potato on baking tray and check regularly turning occasionally.
- when potato is cooked, add your salad greens to the plate, layer your potato over the greens in a herring bone design.
- drizzle your crem fraiche over the top and add grated vegan parmesan.
- Sprinkle fresh herbs and black pepper and squeeze lemon over the top.
- Enjoy!
Recipe Notes
I love this recipe and it was so delicious I made it again the following day.
#IBSFreeFood
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