Chimichurri Loaded Sweet Potato Fries
Entree, Vegan
Ingredients
SWEET POTATO FRIES
1 large sweet potato (~1 lb)
2 tbsp cornstarch, tapioca starch, or arrowroot
1/2 tsp salt
2 tbsp olive oil
CHIMICHURRI
1 cup packed flat leaf parsley, stems removed
2 garlic cloves
1 tsp dried oregano or 1 tbsp fresh
1 red chili pepper or 1/2-1 tsp crushed red pepper flakes
1/4 cup olive oil
2 tbsp red wine vinegar
1/2 tsp kosher salt or 1/4 tsp fine sea salt
freshly ground black pepper
EVERYTHING ELSE
1 15oz can black beans, drained and rinsed
1 avocado
Creamy Vegan Almond Cheese
Chives
Directions
Make the sweet potato fries
Preheat the oven to 425 ºF.
Cut the sweet potatoes into evenly sized matchsticks, about 1/4". Place in a bowl or ziplock bag and toss with the cornstarch and salt to evenly coat. Drizzle the oil over and toss once again to coat.
Arrange the sweet potato fries in a single layer across two lightly greased or parchment covered baking sheets. Leave about a fingers width between the fries. Bake for 15 minutes, flip, then another 10-15 minutes or until the fries are crispy and starting to turn brown in spots.
Make the chimichurri
In a small food processor chop the parsley, garlic, oregano, and red chili until finely minced. Alternatively mince with a knife by hand.
Transfer to a bowl and stir in the olive oil, vinegar, salt and black pepper. Let sit for about 20 minutes before using. Taste and adjust seasoning if desired.
Assemble the loaded fries
Layer the baked sweet potato fries with the black beans, dollop with almond cheese, diced avocado, and sliced jalapeño. Drizzle with chimichurri then garnish with plenty of minced chives. Enjoy hot!