These loaded Mediterranean Sweet Potato Fries are topped with crispy za’atar-coated chickpeas, diced tomatoes, red onion, lettuce, olives, and lemon herb tahini sauce. This dish makes a fun appetizer, but it’s satisfying as a main dish, too! The perfect summer loaded fries recipe.
Sweet Potato Oven Fries
- 4 large or 6 medium sweet potatoes, peeled if desired
- 2 tbsp extra virgin olive oil
- 2 tbsp arrowroot starch
- 1/2 tsp fine sea salt
- Freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 2 tsp za’atar*
Lemon Herb Tahini Sauce
- 1/2 cup tahini
- 1/3 cup water, plus more as needed to thin
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp nutritional yeast
- 2 medium garlic cloves
- Big handful fresh parsley
- Big handful fresh cilantro
- 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
- 2 tomatoes, diced
- 1/2 an English cucumber, diced
- 1/2 a red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, sliced
- A few leaves of romaine lettuce, shredded
- Make the sweet potato oven fries: Line two baking sheets with parchment paper and preheat the oven to 400 degrees F. Slice the sweet potatoes into matchsticks resembling the length and width of French fries. Place the matchsticks in a bowl and drizzle with the olive oil. Toss to coat, then sprinkle with arrowroot starch, salt, and pepper. Toss again and transfer to the baking sheets, arranging them in an even layer with some space in between each stick to allow even cooking. Roast for 30-40 minutes, or until completely tender and crispy around the edges. (Baking time varies depending on the length and width of the fries, as well as your oven… ovens are temperamental!)
- Make the chickpeas: Warm the oil in a skillet over medium heat. Once warm, add the chickpeas. Cook, stirring occasionally, for a few minutes, then add the za’atar and continue to cook until the chickpeas are lightly browned and crisping up in some spots.
- Make the tahini sauce: Place the tahini, water, lemon juice, nutritional yeast, garlic, parsley, cilantro, salt, and pepper in a blender. Blend until smooth, adding more water as needed to thin, if desired.
- Assemble the fries: Arrange the fries on a platter, large plate, or cast iron skillet (as I did). Top with the lettuce, tomatoes, onion, cucumber, olives, chickpeas, and tahini sauce. Serve immediately.
- Category: Main Dish, Side Dish, Appetizer
- Method: Bake, Pan Fry
- Cuisine: Mediterranean, Middle Eastern
Keywords: loaded mediterranean fries, vegan loaded fries