Total1 hr + 5 min
4sweet potatoes, peeled
1 Tbsp (8 g)cornstarch (optional)
2 Tbsp (30 mL)vegetable oil
½ tsponion powder
½ tspgarlic powder
½ tspcoarse sea salt
1 pinchground black pepper
2 tsp (10 mL)vegetable oil
1yellow onion, finely chopped
3cloves garlic, minced
1 tsp (3 g)ground cumin
½ tspdried oregano
¼ tspchili powder
1½ cups (258 g)cooked black beans
1⅔ cups (400 g)canned diced tomatoes
½ cup (120 mL)boiling water
½vegetable bouillon cube
½ cup (65 g)raw cashews, soaked
½ cup (120 mL)water
2 Tbsp (19 g)
2 tsp (10 mL)fresh lemon juice
¼ tspgarlic powder
¼ tsponion powder
¼ tspsalt, or more to taste
1 cup (180 g)cherry tomatoes, chopped into quarters
½red onion, minced
sliced green onion
- To make the potato fries: preheat the oven to 430°F (220°C).
- Cut the sweet potatoes into ½ inch (1 cm) thick sticks. Try to cut the fries in similar thickness, so they will cook evenly.
- Soak the fries in cold water for about 10 minutes to remove the starch. This will help to get crispier fries.
- Drain, then dry the fries well using a clean kitchen cloth. Divide the fries over two parchment parchment-lined baking trays.
- Using your hands, coat the fries evenly with starch. Then cover with oil, onion powder, garlic powder, salt, and pepper and toss to coat.
- Bake the fries in the preheated oven for 20 minutes. Flip the fries and switch the upper and lower baking tray. Continue to bake for another 20 - 25 minutes.
- Prepare the chilli by heating a large pot on medium-high heat with oil. Add the onion and garlic, and cook until translucent for 3 - 5 minutes.
- Add cumin, oregano, salt, paprika, and chili powder. Cook for another 1 minute, stirring throughout.
- Add carrots, beans, tomatoes, water, and bouillon cube.
- Let it cook at a gentle simmer, partially covered, for 20 minutes, stirring occasionally, until most of the liquid has been absorbed and the chilli is thick and soft.
- To make the cheese sauce, cover the cashews with boiling water and let them soak for 10 minutes, then drain.
- Add cashews, water, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and paprika to a high-speed blender. Blend until smooth and creamy.
- Add the sauce to a medium-sized pot and heat the sauce over medium-high heat, stirring frequently. After about 3 minutes the sauce should have thickened up a bit.
- To make the salsa, combine the cherry tomatoes, red onion, and lime juice in a small bowl.
- Assemble the loaded chilli fries by placing the fries on a plate, topping them with the chilli, drizzle over the cheese sauce, Sriracha, salsa, avocado, and green onion. Enjoy!
- Best if enjoyed immediately.
- The chili, cheese sauce, and salsa can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
Nutrition per serving
Calories 330 kCal
|Total fat||14 g|
|Saturated fat||3 g|
|Trans fat||0 g|
|Total carbs||44 g|
|Dietary fiber||10 g|
|Total sugars||9 g|
|Added sugars||0 g|
|Vitamin A||824 μg RAE|
|Vitamin B6||2 mg|
|Vitamin B12||2 μg|
|Vitamin C||20 mg|
|Vitamin D||0 μg|
|Vitamin E||3 mg|
|Vitamin K||24 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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