Last week I shared my spicy artichoke and kale dip as a warmup for some game-day snacking. Now on the eve of the Super Bowl, let’s tackle the real MVP of the show: loaded nacho fries.
This Mexican-inspired party pleaser packs a gooey, meaty, crispy punch, and will surely disappear before the national anthem even starts. You might be wondering, is this really vegan? And how can it be so satisfying in the same mouthful?
Here’s the game plan: bake thin slices of sweet potato along with vegan chipotle sausage, melt a thick layer of non-dairy cheddar shreds on top, then garnish with parsley, cherry tomatoes and avocado.
As a simpler version of guacamole, I mashed a ripe avocado and stirred in some egg-free mayo, with a squeeze of lime and a sprinkling of chili flakes.
You can also add:
- bell peppers
- black beans
- corn niblets
- hot peppers
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yields: 2 side servings
- 1 medium sweet potato, cut thinly
- 1 avocado, sliced
- cherry or grape tomatoes, cut in half
- fresh parsley or cilantro, chopped
- 1/2 lime
- vegan sausage, chopped into small pieces
- vegan cheese
- 1 tbsp of extra virgin olive oil
- 1 tsp of cornstarch
- suggested spices: cumin, paprika, garlic powder
- sea salt to taste
- Preheat the oven to 425 degrees farhenheit.
- Peel the sweet potato and cut into thin fry-like pieces.
- Slice the avocado, tomatoes and sausage.
- Chop the parsley.
- Spread the sweet potato fries across a pan evenly.
- Sprinkle the corn starch and drizzle the olive oil on the fries.
- Toss the fries until they are coated and no corn starch is visible.
- Bake for about 15 minutes.
- Without turning off the oven, remove the hot pan carefully.
- Flip the fries so that they will cook on the other side.
- Add the sausage, cheese and tomatoes.
- Place the pan back in the oven. Cook for another 15 minutes and monitor the fries to ensure they don’t burn. The cheese should be melted.
- Remove from the oven. Sprinkle the spices, squeeze the lime and garnish with parsley.
- Let the pan cool for a few minutes before serving.