Easy and delicious fully loaded vegetarian sweet potato taco fries. Full of healthy carbs, proteins and fats to keep you full for hours.
Hey friends! We made it to the first weekend of 2017!
I’ve been kind of blindsided by how quickly the days are going and how close our move is getting. We don’t technically know which day we get to move because our landlords mentioned that it may be possible to get it before Feb.1st which really just means I have about 2 weeks left to get our shit together and get ready to leave our first home. I thought I’d be at least slightly sad to leave the place that saw us through our first years of living together… the good and the bad… and then saw us getting married and learning how to live completely as one… but I’m not. As much as we love our home, it is located Downtown Kitchener which isn’t the most pleasant side of town to live in. It’s also what my mom calls a concrete jungle and I love nature far too much to ever be happy surrounded by buildings instead of trees.
My old bakery is also one block away which makes me feel awkward every time I’m near it seeing someone else running the show. Again, not sad in any way…. just awkward.
So away we go! In just a couple of weeks. Shortly after the move I’m heading to England with my mom to visit my beautiful family whom we haven’t seen in years. It’s going to be completely chaotic, wonderful and amazing and I’m just going to do my best to make it through these next few weeks as a sane person.
So with that, I give you carbs. And cheese. And more carbs.
I realize that this is the time of year most people are on their New Year’s Resolution diet but I think I’ve made it pretty clear that I’m not one of those. I’m also not someone who could ever even dream of giving up carbs or cheese. Been there, done that, hated every second and was hungry 24/7. It isn’t for me. I thrive on carbs and cheese and that’s never going to change.
I mean, technically this is pretty healthy. We’ve got roasted sweet potatoes which we’re all fully aware are a nutrient powerhouse. Then we have black beans for fiber and protein, corn because it’s delicious, red peppers which are also stocked with vitamins, avocado for healthy fats, yogurt for our probiotics and, umm, cheese also happens to be loaded with protein and calcium. So there.
I’m also pretty sure there’s nothing better than melty cheese+avocado+sweet potatoes. I split this whole pan with my mom for lunch and when I say we inhaled it, I mean it. The second the photos were done, we got out 2 forks and just destroyed this sucker. It is so bloody good you guys. It also kept me mega full from 12:30-6 which was a happy bonus.
It couldn’t be easier to make: Cut the sweet potatoes in to thick wedges, toss with olive oil, salt and pepper, roast for 25 mins at 450F. While they’re cooking away, you chop up your peppers and sautee them with the corn and spices. Once those are done, you warm through the black beans with the peppers and corn, top your fries with all of that mixture, cover it in cheese (I used cheddar and goat), broil it for 5 minutes or so to melt the cheese and then top with plenty of green onions, avocado, yogurt, salsa and ungodly amounts of fresh lime juice. See? Easy peasy.
And did I mention crazy delicious?
Cheers friends! I’m off to the farmers market and then this afternoon Mark and I are going to see Arrival. My sister in law manages an independent theatre a couple of blocks away from us and she said that we have to see it. So we are. Thanks Beck!
- 2 medium sweet potatoes, washed and cut in to thick wedges
- 1 TBSP olive oil
- salt and pepper
- ½ C black beans, rinsed and drained if canned
- ½ C frozen corn
- 1 medium red bell pepper, seeded and chopped
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chilli powder
- ½ tsp oregano
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- salt and pepper, to taste
- 2 oz cheddar cheese, grated
- 1-2 oz soft goat cheese or feta
- ½ large avocado or 1 whole small one, pited and sliced
- sliced green onions, fresh limes, yogurt and salsa, to serve
- Preheat oven to 450F
- Toss sweet potato wedges with 1 TBSP olive oil, salt and pepper. Place on a parchment paper lined baking sheet and spread around enough that none of the pieces are touching. Place on lower 3rd rack of your oven and roast for 20-25 mins, flipping the pieces halfway through, until browned and cooked through.
- Meanwhile, heat 1 tsp olive oil in a medium/large skillet over medium-high heat. Once hot, add the red pepper and corn. Season with salt and allow to cook, stirring occasionally until peppers are soft and corn and peppers have browned. Don't stir them too often or they won't brown but be careful not to let them burn.
- Add the black beans and spices to the corn and peppers and reduce heat to medium-low. Cook, stirring often, until the beans are warm and the spices have toasted, about 2-3 minutes. Check for salt and pepper and adjust to your liking. Remove from heat.
- When the sweet potatoes are done, gather them together then top with the bean/corn/pepper mixture. Top with cheese and place under the broiler for 5 minutes or until the cheese has melted.
- Remove from the oven, top with avocado, green onions, yogurt and salsa and squeeze plenty of fresh lime juice. EAT!