Loaded Chilli Sweet Potato Fries
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4 sweet potatoes
- 2 teaspoons paprika
- 1 block of silken tofu
- 1-3 sliced red chillies
- 2 avocados
- 1 lime
- 4 tablespoons coconut yoghurt
- handful of coriander
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 220C (390F), fan setting.
Step 2
Cut the sweet potatoes into thin chip shapes and place in a bowl, cover with water and leave to soak for 10 minutes.
Step 3
Meanwhile, place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a large pinch of salt, cook for 5-10 minutes until soft.
Step 4
Once soft, add the cumin and cook for 1 minute before adding the tomato puree, drained kidney beans, cannellini beans, tinned tomatoes, lime juice and almond butter. Mix well before leaving to simmer for 30 minutes.
Step 5
Drain the sweet potatoes and pat dry. Place onto a baking tray with a good drizzle of olive oil, 2 teaspoons of paprika and sea salt. Mix well and cook in the oven for 30-35 minutes until soft.
Step 6
Halve and de-stone the avocados. Place the flesh into a bowl and squeeze in the lime juice and a pinch of salt. Mash with a fork until creamy, but still a little chunky.
Step 7
Once ready to serve, place the sweet potato fries onto a serving plate(s). Crumble over the silken tofu before spooning over the chilli. Dollop with the avocado smash and some fresh chilli. Finally, drizzle with coconut yoghurt for a creamy effect and a handful of chopped coriander.
Step 8
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