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Sweet Potato Fries with Salsa Verde Recipe
This superfood-rich salsa verde can be served with just about anything – from chips to adorning your favorite tacos. Served alongside oven-baked sweet potato fries, it makes a surprisingly cohesive pairing, creating a filling snack that's the epitome of clean eating.
INGREDIENTS2 lb. sweet potatoes, scrubbed and cut into 1/2-inch thick wedges 2 Tbsp. coconut oil, melted Sea salt and black pepper, to taste 1 lb. tomatillos, husked, rinsed and quartered ½ 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 |
DIRECTIONSHeat 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 or until the edges turn brown, tossing halfway through. 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. Makes 6 servings
Submitted by Julie Morris | Luminberry |
This superfood-rich salsa verde can be served with just about anything – from chips to adorning your favorite tacos. Served alongside oven-baked sweet potato fries, it makes a surprisingly cohesive pairing, creating a filling snack that's the epitome of clean eating.
Ingredients
- 2 lb. sweet potatoes, scrubbed and cut into 1/2-inch thick wedges
- 2 Tbsp. coconut oil, melted
- Sea salt and black pepper, to taste
- 1 lb. tomatillos, husked, rinsed and quartered
- ½ onion, chopped
- 1 clove garlic, sliced
- ½ cup fresh cilantro
- 1 Tbsp. olive oil
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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 or until the edges turn brown, tossing halfway through.
- 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.