Plant Based Chilli Loaded Sweet Potato Fries

Plant Based Chilli Loaded Sweet Potato Fries

with Zesty Tomato and Avo Salsa

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

1 sachet

Mexican Spice

1 pack(s)

Tomato Passata

1 sachet

Vegetable Stock Powder


100 grams

Red Split Lentils

½ unit(s)


1 unit(s)

Spring Onion

125 grams

Baby Plum Tomatoes

1 unit(s)


1 sachet

BBQ Sauce


Not included in your delivery

400 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3506 kJ
Energy (kcal)838 kcal
Fat24.0 g
of which saturates5.0 g
Carbohydrate129 g
of which sugars36.0 g
Protein28 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Sautépan or large frying pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Set aside. Halve, peel and thinly slice the onion. Peel and grate the garlic. Drain and rinse the kidney beans in a colander.


Roast the sweet potato wedges on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion and cook until softened, 5-6 mins. Stir occasionally.


Stir in the garlic and Mexican spice and cook for 1 minute. Pour in the tomato passata, water (see ingredients for amount), veg stock powder and red split lentils. Season with salt and pepper, stir together, bring to the boil, reduce the heat to medium low and simmer until the lentils are tender, 20-25 mins. Stir every few mins to stop the lentils sticking to the bottom of the pan, add a splash of water if it dries out. Stir in the kidney beans halfway through cooking.


Meanwhile, zest and halve the lime. Trim the spring onion and thinly slice, set aside. Quarter the baby plum tomatoes. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into onto a board. Chop the avo into small 1cm chunks.


Squeeze half the lime juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together. Add the tomatoes and avocado and stir together. Set aside.


Once cooked, stir the BBQ sauce into the lentil mixture. Taste and add salt and pepper if you feel it needs it and a splash of water if it's a bit dry. Serve the sweet potato wedges with veggie chilli spooned over and the salsa sprinkled on top, followed by the spring onion and lime zest. Serve the remaining lime cut into wedges for squeezing over and enjoy!