Loaded Sweet Potato Fries

Loaded Sweet Potato Fries Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 25 mins

Ingredients

2 sweet potatoes

250 gr tempeh

1 large broccoli or 2 small, only florets

1 cup cherry tomatoes cut in half

2 tbsp grape seed oil or oil of your choice

1 tbsp low sodium tamari

½ tsp smoke liquid

Garlic powder to taste

Black pepper to taste

Himalayan pink salt to taste

Fresh thyme to garnish

GARLIC DRESSING

½ cup of Vegan Mayo or Vegenaise

1 tbsp lemon juice

1 tsp garlic powder

Blend all in a bowl until smooth

Instructions

1Preheat the oven to 450F 220C

2Peel, wash and dry your potatoes and cut into thin wedges. I usually cut them lengthwise into three oval slices and then I cut each one into long about ¼, 7mm inch thin wedges. You may also cut the potatoes in half vertically first if they are too long and cut the edges off as well.

3Now arrange the wedges side by side on baking sheet lined with parchment paper while leaving at least ¼ inches 7mm space.

4Lightly brush with oil, sprinkle with salt and garlic powder. Bake for 15min.

5In the meantime, cut tempeh into smaller cubes and chop with knife or by using food processor by pressing pulse button.

6Sauté on hot oil with tamari, smoke liquid, black pepper, and garlic powder until golden brown.

7Take the fries out of the oven and turn them over with thongs or spatula. Bake for another 10 to minutes.

8In the meantime, steam, your broccoli florets for 8 to 10 minutes over boiling water in the steaming basket, covered with lid. You may add salt and garlic powder after they are done.

9Sauté cherry tomatoes cut side up for couple minutes on hot oil. You may add pinch of salt after they are ready.

10Serve with Garlic Dressing.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.