During these corona times I find myself reaching for comfort food. Of course, for me comfort food should also be healthy, otherwise you just feel guilty after-wards.
These fries are full of flavor and are absolutely delicious. Try them and see for yourself: easy to make, delicious to taste.
Healthy Guilt-free Oven-Baked Mexican Sweet Potato Fries
When comfort food is also healthy, you know it's a winning combination.
Equipment
- Oven
Ingredients
- 1 large sweet potato (about 450g in weight)
- 1 400g can black beans
- 1 200g can corn
- 1 shallot
- 1 garlic clove
- 1 lime
- 1 soft ripe avocado
- 1 spicy red pepper
- 2 tomatoes
- 1 bunch fresh cilantro (about 10g)
- 25 g vegan grated cheese (or 2 tbsp nutritional yeast)
- 50 g greek coconut yoghurt
- 1 tsp balsamic vinegar
- 3 tsp mexican spices
- 2 tbsp olive oil
Instructions
- First off, preheat the oven to 220C (I used 220C heating from the top with a fan). While the oven is warming up, wash and then cut the sweet potato into fries shapes (about 1cm thick).
- Place them on the baking tray (with parchment paper) and drizzle 1/2 tbsp olive oil on them and 2 tsp of mexican spices. Mix them (enough to get spices on all of them) and once the oven is ready, place them in and leave them for 20-25 minutes. (Check up on them every once in a while – depending on your oven they may cook faster/slower).
- Regardless of the oven being warm enough, you can continue. Drain a 200g can of corn and wash the corn (always good to wash everything coming from a can). Preheat a pan with a bit of olive oil (1 tsp) and then place the corn in the pan. Fry it for about 5-6 minutes. If it gets sticky to the pan, pour some water to deglaze it (about 2tbsp of water).
- While everything is cooking (or about to be cooking – if your oven is still not warm enough – I know mine wasn't), drain and wash the black beans, put them in a bowl and mix with the remaining mexican spices (should be about 1tsp worth left).
- When the potatoes are done, sprinkle all the beans on top of them, then the corn and then the vegan grated cheese and put it all in the oven for 3-5 minutes.
- Finely chop the cilantro and split it in 3 (one part will go into the guacamole, one part into the salsa and one part to sprinkle on food later).
- Guacamole time: cut the avocado flesh into cubes and place it in a bowl. Squeeze half of the lime on top; chop the shallot and the garlic clove finely and add it to the same bowl.
- Remove the seeds from the spicy pepper and chop it finely (you can leave the seeds if you want it more spicy). Add it to the guacamole bowl along with 1/3 of the chopped cilantro. Mix everything nicely, add salt & pepper (to taste) and put it aside.
- Salsa time: Chop the tomatoes into cubes and throw them into a bowl. Add 1tsp of balsamic vinegar and 1/3 of cilantro to it. Mix well and then put it aside.
- When everything is done, serve it by placing the fries, bean, corn & cheese mixture and put it on a plate (should occupy about half the plate). On the other half of the plate, add some guacamole on one side, add some salsa on the other side and in the center of the plate, on top of everything, put 1-2 tbsp of the greek coconut yoghurt. Sprinkle some of the leftover chopped fresh cilantro on top of the whole plate and voila. Enjoy!
Nutrition Facts
Healthy Guilt-free Oven-Baked Mexican Sweet Potato Fries
Amount Per Serving
Calories 497
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 7g44%
Cholesterol 14mg5%
Sodium 170mg7%
Potassium 1314mg38%
Carbohydrates 45g15%
Fiber 13g54%
Sugar 12g13%
Protein 11g22%
Vitamin A 17664IU353%
Vitamin C 52mg63%
Calcium 187mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
