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🍽️ Chili Sweet Potato Fries with Pepita Salsa

785 kcal · 30 min · 4 servings

Ingredients

• Sweet potato fries, frozen 1 kg
• Pumpkin seeds 50 g
• Onions, yellow 1 pc.
• Garlic cloves 2 pc.
• Roma tomatoes 6 pc.
• Olive oil 3 tbsp
• Pepper peppers in a jar 100 g
• Organic limes 1 pc.
• Cilantro, fresh 15 g
• Chili, ground pinch
• Salt pinch
• Pepper, black ground pinch
• Oil 2 tbsp
• Vemondo vegan mince 250 g
• Vemondo grating delight 100 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Line a baking tray with baking paper.
3. 3. Spread the sweet potato fries evenly on the tray.
4. 4. Line a second baking tray with baking paper as well.
5. 5. Spread the pumpkin seeds on the second tray.
6. 6. Place both trays in the oven.
7. 7. Bake the fries for about 20 minutes until golden brown.
8. 8. Roast the pumpkin seeds for about 5 minutes.
9. 9. Cut the onions in half in the meantime.
10. 10. Remove the outer layers of the onions.
11. 11. Dice the peeled onions into fine cubes.
12. 12. Peel the garlic cloves.
13. 13. Chop the garlic coarsely.
14. 14. Wash the tomatoes thoroughly.
15. 15. Cut the tomatoes in half.
16. 16. Take the pumpkin seeds out of the oven.
17. 17. Add the chopped onions to the tray with the pumpkin seeds.
18. 18. Add the chopped garlic.
19. 19. Add the halved tomatoes.
20. 20. Drizzle some olive oil over the vegetable mix.
21. 21. Roast the vegetable mix for another 5 minutes in the oven.
22. 22. Drain the peppers from the jar.
23. 23. Cut the peppers into coarse cubes.
24. 24. Cut the lime in half.
25. 25. Squeeze the juice from the lime.
26. 26. Wash the fresh coriander.
27. 27. Shake the coriander dry.
28. 28. Pick the coriander leaves off the stems.
29. 29. Take the tray with the vegetables out of the oven.
30. 30. Let the vegetables cool down briefly.
31. 31. Place the cooled pumpkin seeds in a tall container.
32. 32. Add the roasted tomatoes.
33. 33. Add the roasted onions.
34. 34. Add the roasted garlic.
35. 35. Add the diced peppers.
36. 36. Blend the ingredients with a hand blender for about 2 minutes.
37. 37. Add the chili peppers to the sauce.
38. 38. Add the coriander leaves to the sauce.
39. 39. Add the lime juice to the sauce.
40. 40. Blend the sauce briefly again.
41. 41. Season the sauce with salt.
42. 42. Season the sauce with pepper.
43. 43. Heat oil in a frying pan on high heat.
44. 44. Fry the vegan mince for about 4 minutes until crumbly.
45. 45. Mix the Pepita salsa with the vegan mince.
46. 46. Take the fries out of the oven.
47. 47. Season the fries on the tray with salt.
48. 48. Season the fries with pepper.
49. 49. Season the fries with chili.
50. 50. Spread the Pepita salsa with mince over the fries.
51. 51. Put the fries back in the oven for about 5 minutes.
52. 52. Serve the chili sweet potato fries with Pepita salsa.

Nutrition per serving

• kcal: 785
• Protein: 29 g · Fett/Fat: 42 g · Carbs: 78 g