Chili Cheese Fries

My brother would be so proud, I made chili cheese fries— and I made them healthy! Baked fries– I used sweet potatoes, but if you like white russet potatoes that would be fine too, Lentils instead of red meat, and a cheese made from cashews! This is a great nutrient-dense alternative that is not lacking in flavor– and chock-full vitamins (Vitamin A, Vitamin C, Vitamin K, Riboflavin, Niacin, Vitamin B6, folate) , minerals (Calcium, Iron, Magnesium, Potassium, Zinc, Copper) protein, and fiber. In fact, 1/4 of the recipe provides 22 grams of protein and 22.5 grams of fiber. 

Chili Cheese Fries
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  1. 4 medium sweet potatoes
  2. 1 medium onion
  3. 2 bell peppers
  4. 1 cup diced tomatoes
  5. 1 cup lentils
  6. 3 cups water
  7. 1 tbsp ground cumin
  8. 1 tsp chili powder
  9. ½ tsp cayenne
  10. Black pepper (to taste)
  11. Shredded lettuce, cilantro, lime (optional)
Cheese Sauce
  1. ½ cup cashews*
  2. ½ cup water
  3. ½ tsp turmeric
  4. ¼ tsp chili powder
  5. ¼ cup nutritional yeast
  6. Pepper (to taste)
  1. Preheat oven to 375F. While the oven is warming up, wash the potatoes. Dice the potatoes into wedges and place on a pan. Place sweet potatoes in the oven. Bake for 30-40 minutes, turn often to avoid burning.
  2. Wash and chop the veggies. Saute the onions in pot until until translucent, and then add the peppers and tomatoes. Mix in the spices.
  3. Add raw lentils to the pot with the veggies. Pour in 3 cups water. Bring to a boil, and then reduce heat. Cook until lentils are soft (about 30- 40 minutes).
  4. Put cashews and seasonings in a blender. Blend until smooth. Add more water as needed.
  5. Divide sweet potatoes on 4 plates. Top with lentils and cashew cheese. Serve with a side of leafy green veggies!
  1. *If your blender is not strong, soak in warm water for 20-30 minutes to soften.
  2. Note: For people with nut allergies, swap in pumpkin seeds
Kristina DeMuth