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Rainbow Loaded Fries

WITH SMASHED AVO AND TAHINI AIOLI
recipe-difficulty
Not too tricky
recipe-serves
2-3
ready-in
55 mins
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!

Sides & Snacks
Modern Wellness Cuisine
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
  1. 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.
  2. 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.
  3. Mash avocado, squeeze in lime juice, add Veggie Broth, and salt.
  4. For tahini aioli, mix lemon juice, garlic, and salt into tahini. Stir until creamy, adding water if needed for consistency.
  5. Once fries are cooked, sprinkle with smoked paprika and transfer to plates or a large platter.
  6. Lay out spinach, cucumber, and cabbage.
  7. Spoon the smashed avocado in the center, then add corn, hemp seeds, and pepitas.
  8. Garnish with lime wedges and drizzle with tahini aioli. Enjoy!