Loaded Sweet Potato Fries

This vegetarian dish is a glorious lunch, you could also use it as a side if you
wish.

Servings: 4

Author:

Prep Time
40 minutes

Cook Time
35 minutes

Total Time
1 hour, 15 minutes

Side Dish Main Course Appetizer

American

Vegetarian simple comfort food easy sweet potato healthy Party fresh Party Food chickpeas light Low Fat

Instructions

1 Peel the Sweet Potatoes and cut into equal fries.

Put cut fries into a bowl and cover with water soak for 30 mins.
2 Mix together the Cornflour, Paprika & Pepper.

Preheat oven to 200°C
3 Drain and Rinse the Chickpeas in a colander and discard any loose shells.

Pat the Chickpeas dry with paper towels and discard any shells that come loose.

Mix the chickpeas with the Garlic Oil, Paprika, Chilli Powder, Salt & Pepper and
pour into a roasting tin.

Roast Chickpeas for 40 mins.
4 Drain, Rinse and pat dry the sweet potato fries.

Mix the cut fries with the oil in a bowl and when covered toss with the Seasoned
Cornflour.

Put on baking paper lined baking trays and bake for 30 minutes flipping them all
at the 15 minute mark.
5 Shred the Red Cabbage and cut the Apple into matchsticks.(You could grate the
apple if you wish)
6 In a bowl mix the remaining slaw ingredients the Mayonnaise, Vinegar, Olive Oil,
Yoghurt, Salt & Pepper to combine.

Then pour over the Cabbage and Apple and toss to cover.
7 In a small jar mix the dressing ingredients Yoghurt, Tahini & Lemon Juice shake
to combine and taste, you can add salt if it needs it.
8 Pull out the Fries and Chickpeas and build your dish. Slaw then Fries topped
with the Tahini Dressing and the Chickpeas and a scattering of Pomegranate Seeds