Ingredients
9
Time
30m
Serves
3
Recipe by Tina Gravalos
Ingredients
9
Time
30m
Serves
3
Appetizer
Snack
Side
2 large
Sweet Potato
2 Tbsp
Tapioca Flour
3 Tbsp
Avocado Oil
2 Tbsp
Zing Boom Chili Seasoning Salt
1/3 cup
Canned Black Beans
rinsed and drained
2 diced
Roma Tomatoes
2 stalks
Green Onion
thinly sliced
2 heaping tbsp
Chipotle Mayo
3 Tbsp
Cilantro
optional for garnish
1
Prep: Wash and pat dry your sweet potatoes. Cut sweet potatoes into fries
2
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
3
In a large mixing bowl, add the sweet potatoes, tapioca flour, avocado oil, Boom chili seasoning salt and mix to combine.
4
Spread sweet potatoes out onto the baking sheet. Leave some room between each fry so that they are not touching each other.
5
Bake for 25-30 minutes or until desired doneness. Flip half-way through.
6
In a serving dish, add the baked sweet potato fries. Taste and add a pinch of the chili seasoning salt, if desired. Layer the sweet potatoes with black beans, tomatoes, green onion, cilantro (if using) and load them up with chipotle mayo.
7
Serve as a side dish or as an appetizer!
8
Notes: Optional toppings: guacamole (or avocado chunks), salsa, cheese, hot sauce. Add more chipotle mayo on top or to your plate for dipping.
9
Substitutions: To make vegan, use vegan chipotle mayo or other vegan sauce.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
