Sweet Potato Chili Fries [Primal, High Protein]

Ingredients for 6 servings:

  • 3 tablespoons of avocado oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 bell pepper, chopped
  • 1 lb of 95% lean ground beef
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of dried oregano
  • 1 can of diced or crushed tomatoes
  • 1 cup of water
  • 4 large sweet potatoes
  • Salt (to your liking)
  • 1 cup of raw cashews (soaked in water for 4 hrs, or overnight)
  • 1 chopped roasted red pepper
  • 1 can of chipotle chili in adobo
  • 1/2 teaspoon of smoked paprika

This is a pretty in depth recipe but the payoff is worth it. Takes some preparation the night before, so when you plan to prepare this dish, be sure to soak the cashews beforehand for 4 hours (or overnight).

Chili

Heat 1 tablespoon of avocado oil in a heavy pot over medium to high heat. Add in chopped onions, garlic cloves, and bell pepper. Sauté until onions are soft, which should take about 8 min. Add the ground beef along with chili powder, cumin, coriander, oregano, and a pinch of salt. Cook until the meat is brown, breaking up and mixing the meat as it cooks. Mix in diced or crushed tomatoes and water. Bring to a low simmer for 1 hour, with the pot partially covered.

Fries

As the chili simmers, we are going to work on preparing the fries. Preheat oven to 500 F. Cut the sweet potatoes into wedges and size them to your liking. Steam sweet potato wedges by using a steamer or a steaming tray over a pot of boiling water for about 10 minutes. They should be tender after steaming, but not too soft.

Pat the wedges down to dry them. Coat the wedges in 2 tablespoons of avocado oil. Line the wedges on a baking sheet and bake for 15 min. Turn once at the 5 min mark. Once wedges are browned, remove from the oven and season with salt.

Chipotle Cashew Cream

Dump the soaked cashews in a food processor and blend until smooth and creamy. Add in the roasted red pepper, chipotle adobo, smoked paprika, and salt. Process again until smooth.

Whisk the processed cashew cream with 1/4 cup of boiling water to make it more sauce-y.

The Finale

Now to combine all your hard work! Serve up a bow of the sweet potato wedges, spoon on the chili and top with chipotle cashew cream. My mouth is watering already.

This indulgent Primal recipe was taken from Marks Daily Apple.

Nutritional Value per Serving:

Calories: 487 cal

Fat: 23 g

Cholesterol: 68 mg

Carbohydrates: 41 g

Fiber: 7 g

Protein: 29 g

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