Nacho Sweet Potato Fries

Difficulty: Easy

Serves 1-2

If there’s one thing better than sweet potato fries, it’s regular potato fries but sometimes that’s just not possible so we’ll settle for the slightly less better thing; loaded sweet potato fries. Stuff my Nacho Sweet Potato Fries in your gob and you’ll want to make them whenever regular potato fries aren’t an option. All jokes aside, they are bloody delicious. I promise.

Ingredients

• Baked Sweet Potato Fries (recipe here)

Mince Mixture

• 1/2 cup TVP
• 1/2 beef style stock cube
• 1/3 cup boiling water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 cup cooked red kidney beans, drained
• 1/4 cup passata

Guacamole

• 1 avocado
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste

Extras

• Your favourite melty vegan cheese
• 1 spring onion, sliced
• Fresh sliced chilli

Method

1. Prepare the Baked Sweet Potato Fries as per the recipe (keep the oven on when you’re done).
2. While they’re cooking, prepare the mince by mixing together the TVP, stock and boiling water. Set aside.
3. Heat 1 tablespoon of olive oil in a frypan and over high heat, cook the onion for a minute or so before adding the TVP mixture.
4. Add the onion powder, garlic powder, paprika and cayenne.
5. Mix for a few minutes until the TVP starts to brown.
6. Add the kidney beans and passata and heat through.
7. Push the fries into a pile on the baking tray and top with the mince mixture.
8. Add vegan cheese and return to the oven to melt the cheese (about 10-15 minutes)
9. While the cheese is melting, blend the avocado, olive oil, lemon juice, salt and pepper to make the guacamole.
10. Once the cheese has melted to your liking, remove from the oven and serve immediately with spring onion, fresh chilli and guacamole.