Loaded Vegan Sweet Potato Fries

Method

1. Heat oven to 220C, 200C fan, Gas 7
2. Cook Aviko Sweet Potato Fries for 15-20 minutes, until crispy and golden
3. Chickpea salad! In a bowl, add drained and rinsed chickpeas, roughly chopped coriander & parsley (to taste), thinly sliced red onion, two chopped tomatoes, 2 tbsp of olive oil, two tbsp harissa and the juice of one lemon. Mix it all together, be tough with the chickpeas to break and mash some of them so they absorb more flavour.
4. Tzatziki! In a bowl, add 200g vegan yogurt (use regular yoghurt if not a vegan), add a minced garlic clove, some chopped parsley, ¼ grated cucumber, juice of ½ a lemon and season with salt and pepper to taste, mix it all together.
5. Zingy salsa! In a food processor, add 5-6 cherry tomatoes, tsp olive oil, 1 red chilli, 2/3 chopped gherkins, tsp paprika, a splash of red wine vinegar and salt and pepper, blitz it all together.

Assemble the magic

1. When cooked, remove the Aviko Sweet Potato Fries from the oven.
2. Tear and wash some lettuce leaves and arrange over the fries
3. Dollop the tzatziki over the lettuce leaves
4. Add the chickpea salad and then top with the zingy salsa.
5. Your delicious and healthy vegan street food loaded fries and ready to devour!

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