These No Waste Sweet Potato Twirls feel like something you’d order at your local quirky vegan lunch spot – flavoursome, satisfying, and all the ingredients work together like magic. But in reality, they’re super simple and easy to make. Using only wholefood, plant based ingredients, this recipe ticks every box.
Guys, I won’t lie, I think this might just be one of the most flavoursome recipes I’ve ever thought up. The flavour combinations are so tasty it’s almost ridiculous. Oven baked sweet potato twirls, and would it even be a Modern Food Stories recipe without crispy chickpeas? Naturally juicy and sweet cherry tomatoes, creamy ripe avocado and the best vegan whipped feta you’ll ever try. Although I might be a little biased on that one.
Long story short, this recipe is fully loaded, packed with flavour, and brimming with the very best natural ingredients. It’s got the oomph, it’s got the wow factor, and I guarantee you won’t be able to stop making it!
Ingredients
As with all of my recipes, I recommend opting for certain brands/good quality ingredients to get the most out of the dish. You are welcome to use your own favourites or tweak ingredients to your own preference, but I’ve curated this recipe to achieve the best flavours and textures, so definitely try to stick to it where you can.
- Bold Bean Chickpeas – guys these are the very best chickpeas on the market.
- Violife feta and cocos organic for the whipped feta – I swear the vegan cheese alternatives are just getting better and better, and the Violife greek white block is no exception. Its tangy, creamy and just as delicious as the real thing. You want to mix this with a good quality yogurt alternative to keep that dreamy white colour and texture. I opted for cocos organic as its creamy, white and has really clean ingredients too. Get the recipe for the whipped vegan feta here.
Zero waste
Ingredients and flavours aside, one of the factors that makes this recipe good for you and the planet is the fact that it’s perfect for using up those left over odds and ends of veggies.
Got some carrots that have seen better days? A sorry looking courgette perhaps? Just roast them up and throw them ontop of the sweet potato twirls.
These No Waste Sweet Potato Twirls are also perfect if you have some leftover chicken (if flexi) or tofu (or any other protein) that needs using up. Not only would it be a delicious addition to this recipe, but it’s a great way to bulk up some leftover ingredients into a meal.
With the rising cost of food, it’s more important than ever to make the most out of what’s in the fridge. These No Waste Sweet Potato Twirls are easy to throw together and great for using up any leftovers, all whilst packing in the flavour.
You also don’t need to peel the sweet potatoes for less effort and zero waste.
A recipe that helps you save money and do your bit for the planet is a good one in my books.
Loaded Sweet Potato Twirls
INGREDIENTS
- 4 medium sweet potatoes
- 2 tbsp extra virgin olive oil
- 1 (660g) jar chickpeas, drained + rinsed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp flaked sea salt
- 1 tbsp olive oil
- 1/4 tsp cracked black pepper
- 1 avocado, peeled and cubed
- 1 cup cherry tomatoes, quartered
- 3 tbsp toasted mixed seeds
- 1/4 cup coriander, finely chopped
Method
- Preheat the oven to 200C / 180 fan.
- Wash the sweet potatoes and pat dry. Spiralised into ribbons. Note: these are the wider ribbons not the thin. You can use the thin if you prefer but the cooking time will be less. The best way to get good ribbons is to chop off both ends so you have a firm top and bottom base.
- Spread sweet potato noodles onto 2 baking tray lined with greaseproof paper. It's best not to overcrowd the tray or they won't cook evenly. Toss with 2 tbsp of olive oil and a good pinch of salt. Roast for 15 - 30 minutes, depending on size of noodles. Keep an eye on them and remove any that are browning as they cook and set aside.
- Meanwhile, add the chickpeas to another baking sheet. Or one end of the ones with the sweet potatoes on if you have room. Toss with 1 tbsp of olive oil, spices and salt. Roast for 20 - 30 minutes, turning once until crisp to your liking.
- Add any removed sweet potatoes back to the tray to warm up.
- To serve, place all the sweet potato noodles in one tray. Top with crispy chickpea, tomatoes, avocado, fresh coriander and toasted seeds. Option to top with coconut yoghurt for vegan or Greek Yoghurt or sour cream for non vegan.
