Potato Wedges Loaded with Mixed Bean Chilli

Servings: Serves: 4

Nutritional Information:

Per serving (599g)
Calories 583, Fat 16g, Saturates 2.5g, Carbohydrate 93g, Sugars 10g, Fibre 19g, Protein 26g, Salt 3.4g




Preheat the oven to 200°C/400°F/Gas 6. Mix the oil, smoked paprika and the potato wedges together, until the wedges are coated. Place the wedges onto a tray and bake for 30-35 minutes until crisp on the outside and soft in the centre.


To make the chilli, heat the oil in a saucepan over a medium heat, then add the onion, garlic, chilli powder, smoked paprika and ground cumin and cook for 2-3 minutes. Next add the beans, chopped tomatoes and vegetable stock and simmer for 15-20 minutes, season to taste.


Next for the sour cream, blend the cashews, water and lemon juice until smooth and stir in the chives.


To serve, top the potato wedges with the chilli, drizzle over the sour cream and sprinkle with the chilli and coriander.


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