Ingredients
Units
Scale
- 1.3 lbs / 600 g frozen fries
- 10 oz / 300 g pumpkin, diced
- 1 tsp vegetable oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 cup cooked beluga lentils
- 1 shallot, chopped
- salt, pepper
Tahini Sauce
- 3.5 oz / 100 g vegan feta
- 2 tbsp tahini
- 1 lime, juice
- 1 cup coconut yogurt
- 3 cloves of garlic, minced
- 2 tbsp chopped fresh herbs (such as basil, chives, thyme)
- salt, pepper
Instructions
- Preheat the oven to 400°F/200°C. Add fries to a baking sheet, and arrange them in a single layer, leaving about third of the space for the pumpkin cubes.
- Add pumpkin cubes to the baking tray as well, drizzle with oil, and sprinkle with chilli powder, garlic powder, and a pinch of salt and pepper. Toss around to coat the pieces evenly.
- Bake for 20-25 minutes, or until fries and pumpkin are golden.
- While pumpkin and fries are baking, prepare the sauce. In a bowl whisk together tahini and lime juice with 3-4 tablespoons of water, until runny and creamy. Add coconut yogurt, garlic, herbs, salt, and pepper, and mix everything well together. Taste and adjust seasoning if needed. Add a little extra water, if too thick.
- To assemble Loaded Fries divide fries between serving plates. Top with pumpkin, and lentils, and drizzle tahini sauce over them. Sprinkle crumbled vegan feta and shallots on top. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes