Save now, cook later.
Vegan BBQ Loaded Sweet Potato Fries
Loaded with BBQ tempeh, vegan cheese, and onion: these loaded sweet potato fries are perfect for parties, dinner, or a late-night-snack.
Servings: 4
Equipment
Ingredients
- 1 package tempeh diced
- 1 cup vegan BBQ sauce
- 1 package Alexia seasoned sweet potato waffle fries
- 1 1/2 cups vegan cheddar cheese shreds
- 1/4 red onion thinly sliced
- 1/4 cup fresh cilantro minced
Instructions
- Add the diced tempeh and BBQ sauce to a small pot. Stir well, and cook on medium-low heat for 20 minutes, or until the tempeh is tender. Add water to thin the BBQ sauce if necessary.
- Pour the frozen sweet potato waffle fries into a large air fryer and cook at 400° for 15 minutes, shaking and tossing halfway through. Cook for up to 5 minutes longer if you'd like them crispier.
- Preheat oven to 350°. Transfer the sweet potatoes to a cast iron skillet or a large baking sheet and spread evenly.
- Top with the BBQ tempeh, and vegan cheese shreds.
- Bake for 10 minutes, or until the vegan cheese has melted.
- Serve with a drizzle of the BBQ sauce from the pot the tempeh was in, sliced raw onion, and fresh cilantro.
Notes
Recipe Pro Tips:
- Wait to drizzle the barbecue sauce on the nacho fries until just before serving to avoid sogginess. If you plan on having leftovers, skip the sauce on the portions you know won't be eaten right away and save until time to reheat.
- Reheat in the oven at 350°F for about 10 minutes or air fryer at 350°F for about six minutes or until the vegan cheese has remelted and waffle fries are crispy.
Nutrition
Calories: 650kcal | Carbohydrates: 79g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1617mg | Potassium: 711mg | Fiber: 6g | Sugar: 35g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 4mg