Loaded Fries with Pumpkin, Lentils & Tahini Sauce

Loaded Fries with pumpkin, beluga lentils, vegan feta, and a delicious tahini-yogurt sauce is the perfect fall comfort food. It’s easy (and fun!) to make, is full of awesome flavors and textures, and it’s simply irresistible.

I’m a huge fan of loaded fries. I love making simple and quick versions, just as much as I love piling them super high with all the toppings. They’re always fun to make, and especially fun to eat!

Probably the best thing about loaded fries is that there really aren’t many rules. You can pile on as many toppings as you like, adjust the sauce to your taste, and make this recipe as simple or as extra as you’re in the mood for.

Today’s version is a cozy, fall-inspired one with chili roasted pumpkin, beluga lentils, shallots, vegan feta, and a creamy tahini-coconut yogurt sauce. The combination may sound like a lot, but everything works really well together. Trust me!

Loaded Fries with Pumpkin, Lentils & Tahini Sauce is…

• vegan and fully plant-based
• easy and fun to make
• comforting and filling
• creamy, crispy, and flavorful
• packed with different textures
• perfect for fall
• great as a weeknight dinner
• easily customizable
• delicious as a main dish, snack, or appetizer
• a great way to use up leftover cooked lentils

How to make Loaded Fries with Pumpkin

Start by roasting the fries and pumpkin together. Spread the frozen fries across most of your baking tray, leaving some space for the pumpkin. Add the pumpkin cubes, drizzle them with a little oil, and season with chili powder, garlic powder, salt, and pepper.

Bake everything until the fries are crispy and golden and the pumpkin is soft with slightly caramelized edges.

While they are in the oven, prepare the tahini-yogurt sauce. Whisk together tahini, lime juice, and a few tablespoons of water until smooth and creamy. Stir in the coconut yogurt, garlic, herbs, salt and pepper, then add a little more water if needed until you have a smooth and drizzlable sauce.

Once everything is ready, divide the fries between plates or pile them onto one large serving platter. Top with the roasted pumpkin, cooked lentils, and a generous drizzle of tahini sauce. Finish with crumbled vegan feta, and chopped shallot, and serve immediately.

How to serve Loaded Fries with Pumpkin, Lentils & Tahini Sauce

These Loaded Fries make an awesome weeknight dinner on colder days. It’s also a great recipe to serve as a snack or appetizer, either in small individual portions or on a large platter to share.

The leftovers also make a great lunch the next day. If you don’t want your fries to get too soggy, it’s best to store the tahini sauce separately and drizzle it over the fries just before eating.

This recipe serves 2-3 people as a main, or 4-6 people as a snack or appetizer.

Customize it the way you like it!

• You can use store-bought fries, or make your own from scratch. Sweet potato fries are really great here too

• Flavor your pumpkin cubes with extras like herbs, cinnamon, ginger, or onion powder

• Instead of beluga lentils, you can use green lentils, chickpeas, butter beans, or kidney beans. And for extra protein, add some fried smoked tofu cubes too

• Feel free to play around with the sauce! Use almond or peanut butter instead of tahini, make it a little sweet with maple syrup, or spicy with hot sauce. Or go for something different! A creamy cashew sauce, or a fruity hot sauce work so well with this recipe too

More vegan fall recipes to try:

• Roasted Potato Bowl w/ Almond Dressing
• Kale & Farro Stuffed Mini Pumpkins
• Pumpkin Crostini w/ Sage Cream Cheese
• White Bean & Kale Skillet w/ Sun-Dried Tomatoes
• Hungarian Sauerkraut Casserole
• Kale Brussels Sprout Salad w/ Roasted Pumpkin + Tahini Dressing
• Green Spelt Salad w/ Roasted Pumpkin and Lentils
• Hungarian Cabbage Noodles

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