Protein Loaded Supreme Fries

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Protein Loaded Supreme Fries
by @plantpowernutritionandfitness
INGREDIANTS (2 servings)
450g Sweet Potato (roughly cut into chips)
100g Dry Texture Vegetable Protein
40g Baby Spinach
250g Baby Tomatoes (halved)
½ Lemon (juiced)
1 Medium Red Bell Pepper
¼ Cup Jalapeños
120g Coconut Yogurt (natural unsweetened, sub hummus)
20ml Extra Virgin Olive Oil
1 Tsp Mixed Italian Herbs
½ Tsp Smoked Paprika
¼ Tsp Onion Powder
¼ Tsp Garlic Powder
250ml Vegetable Stock (sub water)
Salt and Pepper to taste
DIRECTIONS
1️⃣ Preheat the oven to 220ºC (425ºF) and line a baking sheet with baking paper.
2️⃣ Toss the sweet potato chips with the oil, taco seasoning, salt and pepper on the baking sheet and space out the pieces evenly try not to layer them. Bake for 25 to 30 minutes, flipping halfway through.
3️⃣ Whilst the chips are baking move on steps 4 and 5.
4️⃣ In a small mixing bowl rehydrate the TVP bowl combining it with 250ml of vegetable sock per 100g of TVP or as per packaging directions. Once it’s started rehydrating mix in the smoked paprika, Italian mixed herbs, garlic, and onion powder.
5️⃣ In a large bowl combine the baby spinach, red bell pepper, baby tomatoes and jalapeno’s and mix in the juiced lemon.
6️⃣ Once the TVP has rehydrated (it should still have liquid) in a lightly sprayed pan fry it for about 5 minutes.
7️⃣ Transfer the sweet potato fries to the salad bowl and top with TVP and coconut yogurt.

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