Hi all and welcome back to The Fabulous Mommies (Home of Plant Based recipes)! I Made “Cowboy Caviar and Sweet potato fries” today so I thought I’d share with all my savoury lovers! I actually made a few varieties but will share this one for now and the others sometime next week. Hope you have all been well! Tag a friend who might like this in our instagram page:
For the Cowboy Caviar:
- 2 ripe avocados, diced
- 2 large ripe tomatoes, diced
- 250 ml sweetcorn kernels
- 1 tin black beans, drained and rinsed well
- 1 tin black-eyed peas, drained and rinsed well
- 2 spring onions, sliced finely
- 1 red chilli, deseeded and finely chopped
- 80 ml parsley (or coriander/cilantro), finely chopped
INGREDIENTS FOR DRESSING
- 60 ml olive oil
- 2.5 tbsp apple cider vinegar (or white wine vinegar)
- A squeeze of lime juice
- A squeeze of lemon juice
- A dash of maple syrup (optional)
- 1/4-1/2 tsp garlic salt
- Pepper to taste
For the fries:
3 large sweet potatoes
2,5 – 3 tbsp cornstarch (approximately 1 tbsp of starch per potato, depending on potato size)
Organic olive oil (I used a mister, but allow for at least 2 tbsp of oil regardless of application method)
1.Preheat oven to 200 degrees C* (fan)/400F.
2.Peel and slice sweet potatoes uniformly (you want a matchstick-style shape, as opposed to a wedge).
3.Place sliced potatoes in a large bowl, cover with water and place in refrigerator .
4.Drain and rinse the fries, then lay them out on sheets of paper towel to dry, blotting with more paper towel to remove remaining moisture.
5.In a large bowl, toss potato slices in corn starch to evenly coat.
6.Arrange potatoes on a greased sheet of baking paper on a baking tray. Do NOT over lap the fries. Don’t even let them touch each other. This is one of the crucial keys to a crispier “baked fry”.
7.Use an oil mister to evenly coat with oil.
8.Bake for around 10 minutes. 9.Remove tray from oven, turn fries and then bake for approximately another 15 minutes (until the edges are browning).
10.Season well/to taste. I used homemade rosemary-infused sea salt (recipe coming soon!) and a sprinkling of fresh parsley.
11.Serve immediately. Enjoy!