A #plantbased idea for Monday night dinner. While this may be a healthier alternative to your regular loaded fries, I have no doubt that you will love this just as much (if not more). Enjoy with smashed avo, yoghurt (or sour cream) and coriander. ✨

Ingredients (serves 4)
• 3-4 sweet potatoes
• Paprika
• 1 red onion
• 1 tsp garlic
• 2 tsp cumin
• 1 can kidney beans
• 1 can cannellini beans
• 1 can chopped tomatoes
• Dash of tomato purée
• Juice of 1 lime
• Drizzle of Olive oil
• 1-2 Avocados
• 1-2 tbsp Lemon Juice
• Handful of chopped Coriander
• Dollop of Greek yoghurt (can use nondairy alternative or sour cream)

Instructions: Start by chopping your sweet potatoes into slices & soak in water for 10-15 min. Once soaked, pat dry and place on a baking tray. Drizzle over some olive oil, dash of paprika and salt. Bake at 180C/ 375F for 35-45 min. In the meantime, heat a pot with olive oil and sauté garlic & onion. Once soft, add cumin & leave for a few minutes. Next, add your tin of tomatoes, drained kidney & cannellini beans & tomato purée. Add in a squeeze of lime juice & salt. Mix through and simmer on low heat for at least 30 min. Smash your avocados and add in some lemon juice, salt & pepper. Once everything is cooked, assemble by placing your fries at the bottom of the dish, followed by your chili & then dollops of smashed avo & garnish with coriander.

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