Loaded Sweet Potato Fries

Loaded Sweet Potato Fries Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 25 mins


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


½ cup of Vegan Mayo or Vegenaise

1 tbsp lemon juice

1 tsp garlic powder

Blend all in a bowl until smooth


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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