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Recipes
Loaded Vegan Sweet Potato Chips
Firstly, don’t fret over the word ‘vegan’. While I am not the biggest fan of this lifestyle choice (simply because I am educated in the necessity for humans to consume animal meat), this is a delicious and lighter alternative to a hugely loaded sweet potato that leaves you feeling a bit TOO full after you’ve finished it. It’s sometimes hard because you want the taste of that delicious Mexican spiced chicken mince, but you know that you won’t be able to fit that in plus a potato, avo, sour cream and all the rest. So here is where vegan mince comes to the rescue – it tastes like the real stuff but is made out of yet another veggie!
- 1 sweet potato, cut into sticks
- 1 tsp coconut oil for spraying/drizzling
- 2 spring onions
- ½ tomato, diced
- coriander, for serving
- salt and pepper
- 1 head of cauliflower
- 3 cloves garlic
- 1 tbsp cumin
- 2 Tbsp smoked paprika
- 2 Tbsp tamari
- salt and pepper
- 2 Tbsp coconut oil, melted
- avo chimichurri
- ½ avocado
- 1 tbsp olive oil
- A handful of coriander
- A handful of parsley
- 3 spring onions
- 1 lemon, juiced
- Preheat the oven to 200 and line a baking tray.
- Put all the avocado chimichurri ingredients into a mini food processor or a blender and blend. Add water 2 tablespoons at a time until it reaches desired consistency. I Added about ¼ of a cup of water so that it is still creamy, but thin enough that it goes all over my chips
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