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

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


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!



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 
  • 1/4 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 


  1. 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. 
  2. 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. 
  3. Roast for 30-35 minutes, flipping them halfway through, if possible, until totally tender and crispy around the edges. 
  4. 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. 
  5. 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. 
  6. Steam the kale. 
  7. 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. 


To make this dish gluten-free, use 3 tbsp of arrowroot starch in the gravy instead of the flour. Mix it with 1/3 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