Maca Chia Sweet Potato Poutine

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!


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


  1. Preheat the oven to 450ºF (230ºC).
  2. Line two baking sheets with parchment paper. Set aside.
  3. In a large bowl, toss potato slices, oil and salt together. Transfer to prepared baking sheets. Do not overlap the fries!
  4. Bake fries for 25 - 35 minutes. Tossing them at least once. Remove from oven when they’re finished.
  5. Meanwhile, make your gravy. Heat your avocado oil in a skillet over medium heat.
  6. Once oil is hot, add in the shallots and sauté for 2 - 3 minutes.
  7. Add the mushrooms, salt, pepper, balsamic vinegar and coconut aminos.
  8. Stir and turn the heat to medium-high until mixture is slightly caramelized.
  9. Stir in arrowroot powder to coat.
  10. Lower the heat to low and slowly add your broth and almond milk while whisking continuously.
  11. Let the mixture bubble and thicken. Cook until you’ve reached your desired consistency.
  12. Remove gravy mixture from heat and transfer to a blender.
  13. Add in Organic Burst Maca and Chia seeds. Blend until smooth.
  14. Serve the baked fries on a plate and pour the Maca Chia gravy on top.

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