INGREDIENTS

2 pounds Sweet Potatoes, scrubbed and cut into 1/2-inch thick wedges

2 Tbsp melted Coconut Oil

Sea Salt and Black Pepper

1 pound Tomatillos, husked, rinsed and quartered

½ White Onion, chopped

1 clove Garlic, sliced

½ cup fresh Cilantro

1 Tbsp Olive Oil

1 tsp Navitas Organics Wheatgrass Powder

1 Tbsp Navitas Organics Chia Seeds

DIRECTIONS

Heat the oven to 425° F. In a large bowl, toss together the sweet potatoes and coconut oil, and season well with salt and ground black pepper. Roast for 25-30 minutes, tossing halfway through or until the edges turn brown.
While the sweet potatoes are cooking, make the salsa. In a food processor, combine the tomatillos, onion, garlic, cilantro, olive oil, Wheatgrass Powder, Chia Seeds and one teaspoon of salt. For a chunky salsa, use the pulse feature until the ingredients are broken down. For a smooth salsa, process until mostly smooth (or simply process in a blender instead). Refrigerate until ready to use.
To serve, either plate the fries separately with salsa on the side for dipping or arrange the fries like nachos with salsa verde heaped on top.

Garnish with additional toppings like avocado, Hemp Seeds, pepitas and extra cilantro.

Submitted by Julie Morris