2 INGREDIENTS SWEET POTATO TORTILLA “CHIPS” & BROCCOLI AVOCADO GUACAMOLE 🥦🥑🍠

⏰ Tortilla chips • Prep 20 minutes - Guacamole • Prep 5 minutes

👶🏻 Suitable from 6 months

🌱 Vegan

❄️ Tortilla chips • Can be freeze for up to 3 months - Guacamole • squeeze some lemon over the top, cover and keep in the fridge for one day. Not suitable for freezing.

Ingredients

for the tortilla “chips”

• 200g sweet potato, cooked

• 175 self raising flour*

*NOTE: If you don’t have self raising flour at home you can easily make a batch your own mixing together 4 cups of plain flour, 2 tablespoons baking powder and 2 teaspoons of salt! (Of this batch use only 350g and keep the rest for another recipe)

Method

1. Smash the cooked sweet potato in a large bowl. Add flour and stir until combined.

2. Move to a lightly floured surface and knead into a smooth ball. If the dough is too sticky add a bit of extra flour.

3. Separate the sweet potato dough into 8 equal smallest balls.

4. On a floured working surface roll out each balls with a rolling pin forming 8 wraps approximately 1/2 cm thick.

5. Cut each wrap into 8 triangle shaped wedges. (I've used a pizza wheel, see photos below for more details,)

6. Heat a skillet on medium heat and cook the wedges for 1-2 minute on each side.

7. Remove from the heat.

8. Enjoy!

Ingredients

for the guacamole

• 2 avocado, ripe

• 100g cooked broccoli florets

• Juice of half lemon

• Pinch of salt (optional)

Method

1. Place all the ingredients bowl, mix and mash until desired consistency.

2. Or, for easier prep: pulse all ingredients in the food processor until desired consistency is reached.

3. Taste and season if desired.

Get the Bamboo plates by click HERE and use the code YLB10 to get 10% discount

Get the Doddl clever cutlery by click HERE and use the code doddlYLB10 to get 10% discount