Loaded Sweet Potato Fries (Vegan + Gluten-Free)
Portions: 2-4 portions
For the potatoes:
1 large or 2 small sweet potatoes
1½ tbsp cooking oil (I like avocado or grapeseed oil)
½ tsp mild paprika
½ tsp sea salt
Black pepper, to taste
For the spicy chickpeas:
1½ cup cooked chickpeas (roughly 1 15-oz can)
½ tbsp cooking oil (I like avocado or grapeseed oil)
1 tsp smoked paprika
½ tsp mild paprika
½ tsp chili powder
Pinch of sea salt
For the green chlorella sauce:
¼ cup tahini
2 tbsp lemon juice (about 1 small lemon)
1 small clove garlic, pressed
1 tsp light miso
1 tsp maple syrup
½ tsp Sun Chlorella powder
For the garnishes:
½ cup finely shredded red cabbage
A squeeze of lemon juice
1 green onion, finely chopped
Preheat the oven to 425F. Line a large baking sheet with parchment paper (you might need to use two sheets).
Scrub the sweet potato under running water with a vegetable brush to remove any dirt. Cut into thin fries. Place in a bowl and toss with the oil, paprika, salt and pepper. Place the fries evenly on the prepared baking sheet, making sure to leave some space between each fry (this will help them get crispier). Bake in the oven for 30-40 minutes, until brown and crispy, flipping halfway through.
While the fries are baking, prepare the green sauce. Blend all of the ingredients for the sauce into a blender (or whisk in a small bowl). Add water, one tablespoon at a time, until the desired consistency is achieved (I used about 3-4 tablespoons).
Now prepare the chickpeas. In a bowl, toss chickpeas with the oil and spices. Transfer to a large skillet and cook over medium heat until lightly toasted, about 6-7 minutes, stirring occasionally.
Place shredded cabbage in a small bowl, add a squeeze of lemon juice and mix well.
To serve, add sweet potatoes to a serving plate or bowl. Top with the spicy chickpeas, red cabbage, green onion and sprouts. Add a generous portion of the chlorella sauce on top. Enjoy immediately.