I used to live off of sweet potatoes (funny considering I loathed them when I was young), I would even find some way to include them in my breakfast routine! Although I have gotten over this addiction (somewhat hehe) I still love to include various forms of sweet potato into my diet when I can. Surprisingly enough, apart from potatoes, bunches of different veggies can be transformed into crunchy and delicious fries! If you find yourself ordering a large bucket of fries with your daily fast food, than you will love this simple recipe! Although sweet potato fries are somewhat different than the conventional kind, you might just find yourself enjoying these sweet treats even more!
In this recipe, I included both sweet potatoes and carrots in order to cut down on the carbs. The corn meal crust creates both a flavorsome yet crunchy texture. I enjoyed this on its own, but feel free to serve it alongside a protein of your choice, such as tofu or roasted chickpeas!
Carrots, when roasted, become even sweeter, even tastier! Carrots are among the lower carb root veggies and can be used in anything from dips to smoothies. These long and skinny roots are packed with nutrients such as beta carotene, vitamin A and phytonutrients, which can reduce the risk of colon cancer and cardiovascular decease. Carrots actually come in many different varieties and colors including purple, red, and white, all providing different nutritional benefits.
Sweet potatoes, although disliked by many (probably because they have never tried one), are very versatile and easy to cook. Sweet potatoes are actually cleaner than white potatoes in that their is no need to buy them organic. These sweet roots also cook faster than their white neighbors, while also being greatly higher in nutrition. Sweet potatoes are packed with nutrients such as beta carotene, vitamin A, vitamin C, antioxidants and anti-inflammatory properties. It is also important to include some fat in your meals involving sweet potatoes (yes!) in order to receive the full amount of benefits.
Corn meal, a southern staple food, is enjoyed in anything from cornbread to soups. In this recipe cornmeal serves as a coating which creates a crunchy texture. Cornmeal, alike every ingredient, brings some of its own unique benefits to the table. Nutrients such as niacin, vitamins B6, E and K, along with potassium and iron are all found in this delicious whole grain. Additionally cornmeal has been found to increase immunity and circulation within the body. I often enjoy the hearty texture of cornmeal in some of my muffins and biscuits.
In this recipe, I included both sweet potatoes and carrots in order to cut down on the carbs. The corn meal crust creates both a flavorsome yet crunchy texture. I enjoyed this on its own, but feel free to serve it alongside a protein of your choice, such as tofu or roasted chickpeas!
Carrots, when roasted, become even sweeter, even tastier! Carrots are among the lower carb root veggies and can be used in anything from dips to smoothies. These long and skinny roots are packed with nutrients such as beta carotene, vitamin A and phytonutrients, which can reduce the risk of colon cancer and cardiovascular decease. Carrots actually come in many different varieties and colors including purple, red, and white, all providing different nutritional benefits.
Sweet potatoes, although disliked by many (probably because they have never tried one), are very versatile and easy to cook. Sweet potatoes are actually cleaner than white potatoes in that their is no need to buy them organic. These sweet roots also cook faster than their white neighbors, while also being greatly higher in nutrition. Sweet potatoes are packed with nutrients such as beta carotene, vitamin A, vitamin C, antioxidants and anti-inflammatory properties. It is also important to include some fat in your meals involving sweet potatoes (yes!) in order to receive the full amount of benefits.
Corn meal, a southern staple food, is enjoyed in anything from cornbread to soups. In this recipe cornmeal serves as a coating which creates a crunchy texture. Cornmeal, alike every ingredient, brings some of its own unique benefits to the table. Nutrients such as niacin, vitamins B6, E and K, along with potassium and iron are all found in this delicious whole grain. Additionally cornmeal has been found to increase immunity and circulation within the body. I often enjoy the hearty texture of cornmeal in some of my muffins and biscuits.
Corn Meal Crusted Sweet Potato Fries
Gluten Free, Vegan
Ingredients:
1 medium sweet potato
4-5 large carrots
1/3 cup organic or locally ground corn meal
2 tbs raw sesame seeds
1 tsp dried cilantro
1 tsp chili powder
1 pinch cayenne pepper
1 pinch nutmeg
1/2 tsp cinnamon
sea salt + pepper
Instructions:
Pre-heat oven to 400F degrees. Combine the corn meal, herbs and spices in a small bowl.
Wash all the veggies and peel the sweet potato. Next cut the veggies into strips (or wedges) and toss them onto a roasting tray with 1/2 tbs coconut oil. Finally sprinkle about 1/2 of the corn meal mixture over the veggies and toss to combine. Roast your fries for about an hour, stirring about half way through. Top with a sprinkle of sesame seeds and serve with fresh avocado creme. Enjoy!
Ingredients:
1 medium sweet potato
4-5 large carrots
1/3 cup organic or locally ground corn meal
2 tbs raw sesame seeds
1 tsp dried cilantro
1 tsp chili powder
1 pinch cayenne pepper
1 pinch nutmeg
1/2 tsp cinnamon
sea salt + pepper
Instructions:
Pre-heat oven to 400F degrees. Combine the corn meal, herbs and spices in a small bowl.
Wash all the veggies and peel the sweet potato. Next cut the veggies into strips (or wedges) and toss them onto a roasting tray with 1/2 tbs coconut oil. Finally sprinkle about 1/2 of the corn meal mixture over the veggies and toss to combine. Roast your fries for about an hour, stirring about half way through. Top with a sprinkle of sesame seeds and serve with fresh avocado creme. Enjoy!
Avocado Cream
Gluten Free, Low Carb
Ingredients:
2 large avocados
1/3 cup greek yogurt (or coconut milk yogurt for a vegan version)
juice of 1 lemon (I used a meyer lemon)
juice of 2 limes
sea salt + pepper
1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp cilantro
Instructions:
Remove the flesh from both avocados and mash them in a small mixing bowl. Next, add in the greek yogurt along with the citrus juices, herbs and spices, continue to stir and combine. Store in an air tight container for up to 5 days. Enjoy!
Ingredients:
2 large avocados
1/3 cup greek yogurt (or coconut milk yogurt for a vegan version)
juice of 1 lemon (I used a meyer lemon)
juice of 2 limes
sea salt + pepper
1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp cilantro
Instructions:
Remove the flesh from both avocados and mash them in a small mixing bowl. Next, add in the greek yogurt along with the citrus juices, herbs and spices, continue to stir and combine. Store in an air tight container for up to 5 days. Enjoy!
Post by: Rebecca
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