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Rainbow Loaded Fries

Rainbow Loaded Fries

WITH SMASHED AVO AND TAHINI AIOLI

Difficulty

Not too tricky

Serves

2-3

Ready in

55 mins

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

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Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Ingredients

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Pantry Items

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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
½ 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
½ cup hulled tahini
Cracked black pepper
Extra virgin olive oil
1 Tbsp Vegetable Broth Garden Veggie

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Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Method

Preheat oven to 400°F. Lay fries on a baking tray, sprinkle with salt, pepper, and olive oil. Bake for 30-35 minutes, turning once to crisp both sides.
Meanwhile, remove husks from corn, and lightly char over a flame or in a hot dry pan, turning until the whole corn is charred. Remove kernels with a knife.
Mash avocado, squeeze in lime juice, add Veggie Broth, and salt.
For tahini aioli, mix lemon juice, garlic, and salt into tahini. Stir until creamy, adding water if needed for consistency.
Once fries are cooked, sprinkle with smoked paprika and transfer to plates or a large platter.
Lay out spinach, cucumber, and cabbage.
Spoon the smashed avocado in the center, then add corn, hemp seeds, and pepitas.
Garnish with lime wedges and drizzle with tahini aioli. Enjoy!

Rainbow Loaded Fries

WITH SMASHED AVO AND TAHINI AIOLI

Difficulty

Not too tricky

Serves

2-3

Ready in

55 mins

Buy The Recipe Products

Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Ingredients

View in metric

Pantry Items

View in metric

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
½ 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
½ cup hulled tahini
Cracked black pepper
Extra virgin olive oil
1 Tbsp Vegetable Broth Garden Veggie

Buy The Recipe Products

Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Method

Preheat oven to 400°F. Lay fries on a baking tray, sprinkle with salt, pepper, and olive oil. Bake for 30-35 minutes, turning once to crisp both sides.
Meanwhile, remove husks from corn, and lightly char over a flame or in a hot dry pan, turning until the whole corn is charred. Remove kernels with a knife.
Mash avocado, squeeze in lime juice, add Veggie Broth, and salt.
For tahini aioli, mix lemon juice, garlic, and salt into tahini. Stir until creamy, adding water if needed for consistency.
Once fries are cooked, sprinkle with smoked paprika and transfer to plates or a large platter.
Lay out spinach, cucumber, and cabbage.
Spoon the smashed avocado in the center, then add corn, hemp seeds, and pepitas.
Garnish with lime wedges and drizzle with tahini aioli. Enjoy!