These loaded sweet potato oven fries with miso tahini gravy, greens, and chickpeas are one tasty way to get in several servings of vegetables, plus plenty of protein and fibre!

overhead shot of the fries with all the toppings on a blue plate against a grey background

overhead shot of the fires in a large cast iron skillet with all the toppings

Hello again! It’s been a few days. Thankfully, my e-book is now complete and you can get it by subscribing here if you haven’t already! It features 10 vegan and vegetarian bowl recipes that have never been published on the blog before, and I hope you love it. 🙂

Since this whole pandemic started and we’ve been spending more time as a family in our house, we’ve made a point of including lots of “fun” vegan dinners in our menu rotation. (It’s a surefire way to reduce some of the monotony of being stuck in one place for weeks on end!) One of those fun vegan dinners is loaded oven fries. I kept seeing different loaded fries on Pinterest and different blogs I follow, and I took it as a sign to start creating my own varieties. First on the agenda: these Loaded Sweet Potato Oven Fries with Miso Tahini Gravy, Greens, and Chickpeas! It’s somewhat reminiscent of poutine, minus the cheese and plus the greens, and the combination is just so yummy and comforting, not to mention healthy!

I like to make sweet potato oven fries from scratch–it’s actually pretty easy and satisfying. I learned a few years ago that the key to giving oven fries a crispy exterior is to coat them in arrowroot starch before baking, and that’s what you’ll do here. That being said, there’s no judgment here if you really just want store-bought sweet potato fries– but look for ones that are organic and made with healthier oils.

straight on shot of a plate of the loaded sweet potato fries with the miso tahini gravy and all the other toppings

to make the loaded sweet potato oven fries, you’ll:

Prep the sweet potato fries and put them in the oven.

2. Once you have the sweet potato fries in the oven, you can go about making the miso tahini gravy, the crispy spiced chickpeas, and steaming the greens.

3. To make the gravy, saute some onion, garlic, salt, and pepper in a medium saucepan. Whisk together vegetable broth, tahini, chickpea miso, toasted sesame oil, nutritional yeast, flour, and maple syrup in a bowl and add to the saucepan. Cook until the mixture thickens, transfer to a blender, and blend until smooth.

4. To make the chickpeas, warm a bit of olive oil in a large skillet, and add chickpeas, garlic powder, smoked paprika, salt, and pepper. Cook until nice and crispy.

5. Finally, steam some chopped kale and top the sweet potato fries with kale, gravy, and chickpeas.

straight on close up shot of the loaded oven fries in the cast iron skillet

close up overhead shot of a plate of fries with the gravy, kale, and spiced chickpeas on top

I hope you’re all doing well out there, wherever you are, and that you enjoy these loaded sweet potato fries! If you make them, let me know how you liked them with a comment and rating below, and if you share a photo to Instagram, tag me @upbeet.kitchen and #upbeetkitchen. I love re-gramming your delicious re-creations.

Enjoy!

Loaded Sweet Potato Oven Fries with Miso Tahini Gravy, Greens, and Chickpeas

★★★★★

5 from 3 reviews

Author: Allison
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

These loaded sweet potato oven fries with miso tahini gravy, greens, and chickpeas are one tasty way to get in several servings of vegetables, plus plenty of protein and fibre!

Ingredients

Scale

Sweet Potato Oven Fries

4 large or 6 medium sweet potatoes, peeled
2 tbsp olive oil, avocado oil, or melted coconut oil
2 pinches each sea salt and ground black pepper
2 tbsp arrowroot starch

Miso Tahini Gravy

1 tbsp extra virgin olive oil
1 medium yellow onion, diced
3 medium garlic cloves, minced
Couple pinches each sea salt and ground black pepper
3 cups vegetable broth
3 tbsp chickpea or mellow white miso
3 tbsp tahini
3 tbsp nutritional yeast
1 tbsp toasted sesame oil
¼ cup light spelt or all purpose flour
1 tsp pure maple syrup

Crispy Chickpeas

1 tbsp extra virgin olive oil
3 cups cooked chickpeas (or 2 15-oz cans, drained and rinsed)
1 tsp garlic powder
1 tsp smoked paprika
Pinch each fine sea salt and ground black pepper

1 large bunch of kale, chopped

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Instructions

Make the sweet potato oven fries: Slice the sweet potatoes in half lengthwise, then into quarters, and again into eighths so that they resemble thick French fries in length and width. Place them in a large bowl and drizzle with the olive oil, salt, and pepper. Toss to coat, then sprinkle on the arrowroot and toss again.
Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Transfer the sweet potato to the baking sheets, placing them in an even layer with a little space in between each fry to facilitate even browning.
Roast for 30-35 minutes, flipping them halfway through, if possible, until totally tender and crispy around the edges.
Make the miso tahini gravy: In a medium saucepan, warm the oil over medium heat. Add the onion, garlic, salt, and pepper. Cook for about 8 minutes, stirring occasionally. In a bowl, whisk together the broth, miso, tahini, nutritional yeast, toasted sesame oil, flour, and maple syrup. Whisk this into the saucepan and cook, whisking often, until the mixture thickens. Transfer to an upright blender and blend until smooth. (Alternatively, if you have an immersion blender, you can blend the gravy right in the pot.) Cover and keep warm until ready to serve.
Make the crispy chickpeas: Warm the oil in a large skillet. Add the chickpeas, garlic powder, smoked paprika, salt, and pepper. Cook, stirring from time to time to prevent burning, until the chickpeas are browned and slightly crispy.
Steam the kale.
To serve, arrange the sweet potato oven fries on a serving platter or in a cast iron skillet (pictured). Top with the steamed kale, followed by some gravy and the chickpeas.

Notes

To make this dish gluten-free, use 3 tablespoon of arrowroot starch in the gravy instead of the flour. Mix it with ⅓ cup of broth and add it towards the end of cooking, since too much heat can destroy arrowroot’s thickening abilities.

The gravy makes a big batch–lots more than you’ll need for this dish. I love serving leftover gravy on steamed greens, or mixing it with chickpeas and mushrooms and enjoying it on toast!

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Supper
Method: Roast
Cuisine: American, Canadian

Keywords: loaded oven fries, loaded sweet potato fries , miso tahini gravy

Loaded Sweet Potato Oven Fries with Miso Tahini Gravy, Greens, and Chickpeas

to make the loaded sweet potato oven fries, you’ll: