I don’t know about you but Mondays definitely calls for simple foods for dinner and these loaded wedges is the perfect start to a week!
I used delicious protein rich tempeh in this chilli that is packed with B vitamins, probiotics, prebiotics and gives this dish an amazing texture, plus it’s packed with wonderful spices and fresh flavours.
Chilli Loaded Fries
2 large sweet potatoes, cut into wedges
1 bag baby potatoes cut into wedges
1 onion chopped finely
1 large Romano red pepper
250g cherry tomatoes
3 tsp cumin
2 tsp paprika
1 tsp ground coriander
1/2 tsp hot chilli powder (more if you like it spicy)
1 large garlic clove
Extra 1 tsp cumin
2 tbsp tomato purée
1 tin black beans (drained)
2 tsp cacao powder
1 block Plant Power Tempeh (chopped into cubes)
Cut the baby potatoes into wedges and pop into a pan topping them with water and bring to a boil! Oat boil these for around 5 minutes until they are nicely firm but soft.
Drain and place on a baking tray, along with the sweet potato wedges, drizzle with olive oil and salt and pop them into a pre heated oven at 200c and cook until crispy and golden.
In a pan over a medium heat, add the onion, pepper, tomatoes and spices along with some salt and coat well. Pop a lid on the pan and leave to cook until it’s nicely cooked through.
Add the chopped garlic, along with the diced tempeh and stir through well.
Add in another 1tsp cumin and stir through.
Add the black beans and simmer for around 15 minutes or until everything is cooked through nicely. Stir in the cacao powder and adjust seasoning as necessary
Plate up the potato wedges and top with the chilli, guacamole, sour creme and fresh tomatoes and coriander leaves