The good stuff:
- Loaded fries- oh my! We’ve been so accustomed to seeing this thing as a really guilty bad-for-you pleasure! But friends- we’re in the 21st century and we have all this information and all these tools that can make us eat healthier & better- without compromising on flavour! Let’s cut the crap out of our lives and start moving towards some real progress for our health & the planet 🙂
- These loaded fries have all the goodness of potatoes meaning: fiber, resistant starch (feeds the healthy bacteria in your guts and helps you stay full for longer!), vitamin C & potassium!
- Then it’s topped off with a plant-based “cheese” (the same one I use for my vegan mac & cheese) which contains all the goodness of pumpkins (Vitamin A, fiber, potassium!)
- With a kick of protein with black beans
- And lastly a lot of complex flavours from all the add-ons! Read on for the recipe!
- Potatoes- SKIN ON! Rubbed & washed. I used a mix of sweet & irish potatoes (for my non-Jamaican friends: irish potatoes are the regular white potatoes)
- Onion powder
- Garlic powder
- Coconut oil
- Black beans (use canned- will be easier)
- Tomatoes, finely chopped
- Scallion, finely chopped
- Cilantro, finely chopped
- For the “cheese”:
- Pumpkin, peeled, diced
- Onions, chopped
- Garlic, chopped
- Coconut milk
- Prep all your toppings: chop the cilantro, scallion & tomatoes.
- Open the can of black beans, place in a sieve and rinse well.
- Now you have your add-ons ready for when the potatoes come out of the oven 🙂
- Preheat your oven to 400F/200C
- Wash your potatoes, pat them dry and cut them into fries.
- In a bowl, drizzle a bit of coconut oil (not too much), add paprika, onion & garlic powders and salt. Mix everything until all the potatoes are coated.
- Then line a baking tray with parchment paper and transfer the seasoned potatoes to the tray. Spread them evenly and bake for 20-30 minutes.
- During that time! PREP THE “CHEESE” 😀
- In a pan, drizzle a little bit of coconut oil and cook the onions until translucent. Add the pumpkin & garlic a tiny bit of water, cover the pan and cook for 10 minutes (or until the pumpkin is soft) and then 5 minutes uncovered (so all the water can evaporate)
- Transfer this mixture to a blender with a bit of coconut milk. You want to make this THICK- so not too much coconut milk. Season with salt and set aside. This “cheese” can stay in your fridge for a few days, as long as it’s in a covered, dry container.
- By now, your potatoes are probably ready 😀 It’s time to put everything together!
- In a bowl or plate, add a layer of potatoes, then a layer of cheese. Then another layer of potatoes and add all the toppings and more cheese 😀 Enjoy!
- You can season the potatoes as you want- you don’t necessarily NEED to season with paprika/onion/garlic powder- it just happens to be one of my fave combinations 😀 You can use salt only- or you can get creative with different herbs & spices 🙂