LOADED MEDITERRANEAN SWEET POTATO FRIES
SWEET POTATO OVEN FRIES
4 large or 6 medium sweet potatoes
2 tbsp Bonsan Organic Sunflower Ghee, melted
2 tbsp arrowroot starch
1/2 tsp fine sea salt
Freshly ground black pepper
2 (400g) tins cooked chickpeas, drained and rinsed
LEMON HERB TAHINI SAUCE
120g tahini
79ml water, plus more as needed to thin
60ml freshly squeezed lemon juice
2 tbsp nutritional yeast
2 medium garlic cloves
Big handful fresh parsley
Big handful fresh coriander
1/2 tsp fine sea salt
Freshly ground black pepper, to taste
OTHER TOPPINGS
2 tomatoes, diced
1/2 an English cucumber, diced
1/2 a red onion, thinly sliced
1 red chilli, sliced
Fresh parsley
Serves: 4-8
1. Make the sweet potato oven fries: Line two baking sheets with parchment paper and preheat the oven to 200°C (180°C fan-assisted).
2. Slice the sweet potatoes into matchsticks resembling the length and width of French fries. Place the matchsticks in a bowl and drizzle with the ghee. Toss to coat, then sprinkle with arrowroot starch, salt, and pepper. Toss again and transfer to the baking sheets, arranging them in an even layer with some space in between each stick to allow even cooking. Roast for 30-40 minutes, or until completely tender and crispy around the edges.
3. Make the tahini sauce: Place the tahini, water, lemon juice, nutritional yeast, garlic, parsley, cilantro, salt, and pepper in a blender. Blend until smooth, adding more water as needed to thin, if desired.
4. Assemble the fries: Arrange the fries on a board or large plate. Top with chickpeas, tomatoes, red onion, cucumber, fresh chilli, tahini sauce and fresh parsley. Serve immediately.
