And not just that.
The following recipe is something you wished for over the weekend. I know you started craving for fries. That beer is not going to drink itself. You have to have something to make you take a sip of it.
You know how French fries are your guilty pleasure. They are full of carbs and unhealthy fats. The sin will break up your healthy lifestyle, and you are going to find yourself back at the beginning.
We don’t want that, right?
Thank god someone out there learned a way how to kill the desire of reaching out to the fast food restaurant at the corner to bring you a box of French fries as soon as possible.
So, what you need to do?
Cover your darkest sins with a lighter version like the Kimchi Fries. That’s an excellent example of how to keep the street food trend and meet your nutrition needs.
They don’t sound as good as the French fries, but they taste good.
So, the recipe is gluten-free, vegan, and for those who want to know the important things, yes, they are guilt-free.
Before I show you the recipe, let’s get reminded about the benefits of consuming Kimchi.
- 1-2 medium organic sweet potatoes
- 1-2 organic russet potatoes
- ¼ cup coconut oil (melted)
- Black pepper
- Himalayan salt
- 1 cup butternut squash sauce
- 1 ½ cup organic raw kimchi
- ½ block organic tempeh
- One ripe avocado (cubes)
- 4-6 green onions (sliced)
- Hemp hearts
- Set oven to 425 degrees F and wash the potatoes well. Leave the skin on and slice them up into your fry shape. Keep the sweet potatoes separate from the regular ones because they cook differently.
- Toss the sweet potato fries into a large mixing bowl and drizzle them with ½ of the coconut oil and season well. Toss to combine well
- Line the potatoes one-by-one on the baking sheets. The goal is crispy sweet potato fries.
- Leave a small space between each fry and set them aside
- Repeat the same procedure with the regular potatoes
- Put both of the trays into the oven and bake for 20 minutes
- Once they get browned on the top side, flip them gently and cook for 20-30 minutes until they get browned. Keep in mind that the sweet potatoes take longer to cook than the regular ones.
- Set the fries aside to cool and crisp up. This is the time when you prepare the kimchee fry topping
- Chop the tempeh into tiny bite sized pieces and set it up on top of the medium-high heat. Add a tbs. of coconut oil and add tempeh. Cook for 8 minutes and season during the cooking period.
- Dice the green onions and avocado and get ready to rumble!
- Arrange the fries on your platter, pour some of the creamy Butternut Squash Sauce over the fries, take a fork, and distribute the good kimchi over the platter. Garnish with the avocado, onions and crispy tempeh.
Who is hungry?
Source: The Hearty Soul