LOADED SWEET POTATO FRIES

Feb 05, 2018

INGREDIENTS:

FOR THE POTATOES:

1 large or 2 small sweet potatoes
1 1/2 tbsp cooking oil
1/2 tsp mild paprika
1/2 tsp sea salt
Black pepper to taste

FOR THE SPICY CHICKPEAS:

1 1/2 cup cooked chickpeas
1/2 tbsp cooking oil
1 tsp smoked paprika
1/2 tsp mild paprika
1/2 tsp chili powder
Pinch of sea salt

FOR THE GREEN CHLORELLA SAUCE:

1/4 cup tahini
2 tbsp lemon juice about 1 small lemon
1 small clove garlic pressed
1 tsp light miso
1 tsp maple syrup
1/2 tsp Sun Chlorella powder

FOR THE GARNISHES:

1/2 cup finely shredded red cabbage
A squeeze of lemon juice
1 green onion finely chopped
Micro-greens

DIRECTIONS:

Preheat the oven to 220°C 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.

RECIPE BY THE GREEN LIFE (@the.green.life)