Rainbow Loaded Fries



Nothing makes us happier than chippies, especially the healthy variety that are just as satisfying! This colourful concoction is a micronutrient powerhouse, and a far cry from the usual starchy carb chippies swimming in trans fats and salt.

Our healthy loaded fries are a combination of potatoes, sweet potatoes, and carrots to add a bit of variety. The plain white potato often gets a bad name but, like most things, potatoes are really good for you in moderation. Particularly with skins left on, potatoes contain vitamins B3 (Niacin), B6 and C, as well as Iron, Magnesium and Potassium. Sweet potatoes are a little bit higher in fibre and protein than your standard potato and contain more Calcium, Iron and Potassium, and is a good source of beta-carotene (Vitamin A). Plus, they taste amazing in chip form! Lastly, carrots are an amazing source of Vitamin A, K and Potassium, fibre and antioxidants. 

Load up these bad boys with greens, avocado, cabbage and corn, plus some of our Wholefood Pantry staples like Hemp Seeds and Pepitas, and you've just added a whole lot of fibre, antioxidants, healthy fats, calcium, iron, folate, Vitamin E, zinc, and magnesium - just to name a few extra benefits!

Drizzle the tahini aioli over all the deliciousness, then dig in!



1 sweet potato, cut into chips

3-4 large potatoes, cut into chips

3 carrots, cut into chips

2 handfuls of baby spinach 

1 cucumber, quartered and cut into chunks

1 avocado

1 corn cob

1/2 purple cabbage, shredded 

1 lime

1 tbsp Pepitas

Pink Himalayan Crystal Salt 

1 tbsp Hemp Seeds

Juice of 1/4 lemon

1 garlic clove, minced

1 tsp smoked paprika

1/2 cup hulled tahini

Cracked black pepper

Extra virgin olive oil


1 Tbsp Vegetable Broth Garden Veggie


1. Preheat oven to 200C. Lay chips out onto a baking tray, sprinkle with salt and pepper and a drizzle of olive oil. Bake for 30-35 minutes or until golden brown, turning once to crisp on both sides. 

2. Meanwhile, remove husk from corn, and lightly char on a flame or in a hot dry pan turning until the whole corn is charred. Remove and shave off corn kernels with a knife, onto a plate.

3. Mash avocado,  squeeze in the juice of half of the lime, add Veggie Broth and a pinch of Pink Himalayan Salt. 

4. To make the tahini aioli, mix lemon juice, garlic and a pinch of salt to the tahini. It will seize up at first, but after stirring  a little while it will become soft and creamy again. Add in water a teaspoon at a time if needed to make a 'drizzle' consistency. 

5. Once the chips are cooked, sprinkle over smoked paprika then transfer to plates or a large share platter. 

6. Lay out spinach, cucumber and purple cabbage. 

7. Spoon the smashed avo in the centre of the plate, then spoon over corn kernels, hemp seeds and pepitas.

8. Garnish with lime wedges then drizzle over the tahini aioli. Dig in!


Serves 2-3


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

From $24.95

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