Loaded Sweet Potato Fries with Spicy Chickpeas + Green Tahini

A craving for both comforting and energizing food is where the idea for this colourful dish was born. Oven-baked sweet potatoes, crispy spicy chickpeas, tangy red cabbage and a generous drizzle of a dreamy, nutrition-packed, umami tahini sauce make this meal super tasty and nourishing.

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Notes: I’m using chlorella to get the gorgeous green hue in the tahini sauce. Chlorella is one of the rare plant source of active B12, making it a great food to incorporate in vegan/vegetarian diets. If you don’t have it, you could blend the sauce with some fresh herbs (parsley, mint, basil, etc).

Loaded Sweet Potato Fries with Spicy Chickpeas + Green Tahini

Makes 2-3 portions

For the fries

• 1 large or 2 small sweet potatoes

• 1 1/2 tbsp cooking oil (I like avocado or grapeseed oil)

• 1/2 tsp mild paprika

• 1/2 tsp sea salt

• black pepper

For the cabbage

• 1/2 cup finely shredded red cabbage

• a squeeze of lemon juice

For the green tahini sauce

• 1/4 cup tahini

• 2 tbsp lemon juice (about 1 small lemon)

• 1 small clove garlic, pressed

• 1 tsp light miso

• 1 tsp maple syrup

• 1/2 tsp chlorella or spirulina powder (see notes above)

For the spicy chickpeas

• 1 1/2 cup cooked chickpeas (roughly 1 15-oz can)

• 1/2 tbsp cooking oil (I like avocado or grapeseed oil)

• 1 tsp smoked paprika

• 1/2 tsp mild paprika

• 1/2 tsp chili powder

• pinch of sea salt

To serve

• 1 green onion, finely chopped

• micro-greens (I used sunflower sprouts)

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instructions

1. Preheat the oven to 425F. Line a large baking sheet with parchment paper (you might need to use two sheets).

2. Scrub the sweet potato under running water with a vegetable brush to remove any dirt. Cut into thin fries. Place in a bowl and toss with the oil, paprika, salt and pepper. Place the fries evenly on the prepared baking sheet, making sure to leave some space between each fry (this will help them get crispier). Bake in the oven for 30-40 minutes, until brown and crispy, flipping halfway through.

3. While the fries are baking, place the shredded cabbage in a small bowl. Add a squeeze of lemon juice and mix well. Let marinate while you prepare the green sauce.

4. Blend all of the ingredients for the sauce into a blender (or whisk in a small bowl). Add water, one tablespoon at a time, until the desired consistency is achieved (I used about 3-4 tablespoons). Taste and adjust seasoning if needed.

5. Now prepare the chickpeas. In a bowl, toss chickpeas with the oil and spices. Transfer to a large skillet and cook over medium heat until lightly toasted, about 6-7 minutes, stirring occasionally.

6. When ready to serve, add the sweet potatoes to a serving plate or bowl. Add the marinated red cabbage and spicy chickpeas and toss. Top with a generous portion of the green sauce and garnish with green onion and sprouts. Enjoy immediately.