This dairy free dish is perfect for those chilly evenings or when you’re having a craving for a hearty appetizer or snack!
- Organic Burst Maca is a powerful adaptogen, giving you an energy lift to power through your day.
- Bursting with lots of tummy-friendly soluble fiber, omega-3 and complete protein from Organic Burst Chia seeds.
- The perfect plant based alternative to a classic!
INGREDIENTS
For the fries:
- 4 medium sweet potatoes, cut into strips
- 1/4 cup avocado oil
- 1/2 teaspoon Himalayan/sea salt
For the gravy:
- 1 tablespoon Organic Burst Maca
- 2 tablespoons Organic Burst Chia seeds
- 1/4 cup avocado oil
- 2 shallots, minced
- 1.5 cups diced cremini mushrooms
- 1/4 teaspoon each Himalayan/sea salt
- 1/4 teaspoon black pepper, plus more to taste
- 1 tablespoon balsamic vinegar
- 1 teaspoon coconut aminos
- 3 tablespoons arrowroot powder
- 1/2 cup vegetable broth
- 1 cup unsweetened almond milk
METHOD
- Preheat the oven to 450ºF (230ºC).
- Line two baking sheets with parchment paper. Set aside.
- In a large bowl, toss potato slices, oil and salt together. Transfer to prepared baking sheets. Do not overlap the fries!
- Bake fries for 25 - 35 minutes. Tossing them at least once. Remove from oven when they’re finished.
- Meanwhile, make your gravy. Heat your avocado oil in a skillet over medium heat.
- Once oil is hot, add in the shallots and sauté for 2 - 3 minutes.
- Add the mushrooms, salt, pepper, balsamic vinegar and coconut aminos.
- Stir and turn the heat to medium-high until mixture is slightly caramelized.
- Stir in arrowroot powder to coat.
- Lower the heat to low and slowly add your broth and almond milk while whisking continuously.
- Let the mixture bubble and thicken. Cook until you’ve reached your desired consistency.
- Remove gravy mixture from heat and transfer to a blender.
- Add in Organic Burst Maca and Chia seeds. Blend until smooth.
- Serve the baked fries on a plate and pour the Maca Chia gravy on top.
