Loaded Sweet Potato Fries with Chipotle Chickpeas & Avocado Aioli

Loaded Sweet Potato Fries

with Chipotle Chickpeas & Avocado Aioli

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dinner

Is there anyone who doesn’t like French fries? We didn’t think so! The challenge is that they’re typically greasy and unhealthy, but it doesn’t have to be that way. We bake, rather than fry, sweet potatoes and top them with so much deliciousness: crunchy chickpeas, fresh vegetables, and creamy avocado aioli. We bet this one becomes part of your regular dinner rotation and even makes it to tailgating parties and summer barbeques.

Dinner Root Vegetables Hearty Vegetables Beans/Legumes Appetizer Soy-Free Nut-Free High-Protein Gluten-Free Summer Recipes Spring Recipes Party Foods
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
800
FAT
32g
CARBOHYDRATES
92g
PROTEIN
24g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 1 clove garlic
  3. 1 lime
  4. 1 cucumber
  5. 4 oz cherry tomatoes
  6. ½ oz fresh cilantro
  7. 1 avocado
  8. 13.4 oz chickpeas
  9. ½ tsp chipotle morita powder
  10. 2 oz shredded red cabbage
  11. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. 1 tbsp vegetable oil*
  13. 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Bake the sweet potato fries
Preheat oven to 425°F. Cut the sweet potatoes into wedges. Add them to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until the sweet potatoes are browned and crispy in places, about 25 to 30 minutes.
2
Prepare the produce
Peel the garlic. Zest and halve the lime. Dice the cucumber. Halve the cherry tomatoes. Roughly chop the cilantro leaves and stems. Halve the avocado, remove the pit, and dice the flesh.
3
Crisp the chickpeas
Drain, rinse, and dry the chickpeas. Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the chickpeas and a pinch of salt and pepper. Cook, tossing occasionally, until golden brown and crispy, about 5 to 8 minutes. Remove from heat, add as much chipotle morita powder as you’d like, and toss.
4
Season the cabbage
In a medium bowl, combine the lime zest, shredded red cabbage, 1 tsp olive oil, and a pinch of salt. Toss to combine.
5
Make the avocado aioli
Combine the garlic, lime juice, just half the diced avocado, just half the chopped cilantro, Vegenaise, ¼ tsp salt, and ½ cup cold water. Blend the avocado aioli on high until smooth.
6
Serve
Divide the sweet potato fries between plates and top with chipotle chickpeas and red cabbage. Top with diced cucumber, halved tomatoes, and the remaining diced avocado. Drizzle with avocado aioli and sprinkle with the remaining chopped cilantro. Enjoy!