Meatless Monday – Loaded sweet potato and pumpkin fries
Turn sweet potato and pumpkin chunks into a meal with this recipe. A healthier, but extremely delicious alternative to regular chips.
Serves 4
You’ll need: 500g McCain Rosemary and Garlic Sweet Potato Fries; 400g McCain Pumpkin Chunks; olive oil; 1 teaspoon paprika; 2 teaspoons garlic and herb seasoning; 1 red onion finely diced; a handful of baby tomatoes, halved; juice of 1 lime; small bunch chopped coriander; 1 cup cheddar cheese grated; spring onion chopped; sour cream; salt and pepper to taste.
How to:
Preheat the oven to 180°C.
Toss the pumpkin chunks with olive oil, paprika, garlic and herb seasoning, salt and pepper and place on a baking tray and bake for 20 minutes until soft.
Cook the McCain Rosemary and Garlic Sweet Potato Fries and set them aside.
To assemble:
Place the rosemary fries into a large ovenproof casserole.
Top with the roasted pumpkin chunks.
Scatter the grated cheese and bake for 8-10 minutes until melted.
Sprinkle the onions, chopped tomatoes, spring onion, and coriander and spoon dollops of sour cream and enjoy!
* Recipe & image by https://www.instagram.com/apriena/
Sourced via www.mccain.co.za
