In addition to peanut butter, another of my pregnancy cravings were sweet potato fries. Postpartum, I haven’t craved fries as often but I still love the sweet potatoes. These sweet potato fries have been made* regularly over the past few months. *Made by Rob (I am rather lucky). Once you have the Parmesan Sprinkles ready to go (I made this!), these are a simple side that can be thrown into the oven.
Rob and I could easily eat an entire batch with a meal. They are that good.
The recipe is from Allyson Kramer‘s latest cookbook (albeit I have had for a while), Naturally Lean. All recipes are vegan and gluten-free and the recipe focuses on recipes under 300 calories. Although don’t be fooled into thinking this is a diet cookbook with 300 calorie meals. The dishes are predominantly recipes that are built into a larger meal. You couldn’t possibly make a meal out of these cheesy chili sweet potato fries, but you could eat them with the Rainbow Veggie Chili or Avocado Chik’n Salad.
The recipes are separated by main ingredient: greens and crucifers, hearty grains, fabulous fruits, nuts & seeds, legumes and squash, roots and mushrooms. Since I am home all day, I find myself eating more multi component meals. A handful of roasted brussels sprouts with Quick Roasted Tomatoes on Toast, or carrots, peanut butter hummus and garlic sauteed beet greens.
I am trying to get back into the habit of making and eating more one-pot meals and I enjoyed her Zesty Black Bean Soup (I’d decrease the water next time, though). The Sunshine Breakfast Unscramble was an easy, novel way to make oven-baked tofu scramble! Her cashew queso was delicious and I used the majority of it to make a Mac and Collards dish. And well, these fries were scrumptious. Highly recommended.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your easiest vegan recipe. The winner will be selected at random on November 27, 2016. Good luck!
Recipes spotted from Naturally Lean elsewhere:
Cheesy Chili Sweet Potato Fries
Recipe reprinted with permission from Naturally Lean: 125 Nourishing Gluten-Free, Plant-Based Recipes — All Under 300 Calories
Author’s note: There’s a lot to love about these fries. Not only are they made with sweet potatoes, which boast a high amount of vitamin A and a decent amount of fiber, but they also require no frying! Therefore, they’re simple to make, and as good for you as they are good to gobble up.
2 pounds sweet potatoes (about 2 large, long, tubular potatoes)
2 teaspoons coconut or olive oil
3 tablespoons Parmesan Sprinkles (see below)
1 teaspoon ground chili seasoning, or to taste
1/2 teaspoon sweet paprika
1. Preheat your oven to 425 F. Peel the sweet potatoes, if you wish, and then slice into slender strips resembling French fries. The easiest way I’ve found to accomplish this is to first cut the sweet potato in half across and then slice the halves into three or four flat wedges. From there you can cut them into 1/2-inch-wide sticks. Transfer the sliced sweet potatoes to a large mixing bowl and toss with the coconut oil to coat.
2. In a small bowl, whisk together the Parmesan Sprinkles, chili seasoning, and paprika. Toss to coat the sweet potatoes and then arrange in a single layer on an ungreased baking sheet.
3. Bake for 15 minutes, flip, and bake for an additional 15 minutes. Turn off the oven and crack the door open ever so slightly. Let the sweet potatoes remain in the oven for about 25 minutes, or until crispy. Serve hot with your favorite dipping sauce.
3.3 G FAT
212 MG SODIUM
1268 MG POTASSIUM
43.1 G CARBOHYDRATES
3 G PROTEIN
Author’s note: This little gem of a recipe couldn’t be any simpler. Made with almonds, lemon zest, and nutritional yeast, this powerhouse flavor enhancer is a much-loved addition to the pantry. Keep a jar on hand for an easy flavoring for popcorn, or a lovely garnish for a pasta dish—you can sprinkle it on virtually everything from salads to soups to roasted potatoes.
Zest of 1 large lemon (about 1 tablespoon)
1 cup almond meal
1/3 cup nutritional yeast
1 1/2 teaspoons salt
1 teaspoon onion powder
1. Place all the ingredients in a jar that has a lid. Shake vigorously for 15 seconds. Stir and shake again. Store in an airtight container in the refrigerator for up to 2 months.
Yield: 20 SERVINGS
Per serving: 38 CALORIES | 2.5 G FAT | 176 MG SODIUM | 101 MG POTASSIUM | 2.4 G CARBOHYDRATES | 1.3 G FIBER | 2.2 G PROTEIN
Recipes from Naturally Lean: 125 Nourishing Gluten-Free, Plant-Based Recipes — All Under 300 Calories © Allyson Kramer, 2016. Reprinted by permission of the publisher, Da Capo Lifelong Books. Available wherever books are sold.
Contest Rules: No purchase necessary. Contest period begins Saturday, November 12, 2016 and ends Sunday, November 27, 2016. For American and Canadian residents only. Approximate retail value US$22.99. Enter by writing a comment answering the prompt for a chance to win. Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.