Loaded Shawarma-Spiced Fries with Lemony Tahini
Ingredients
Fries
-
4
medium
Russet potatoes
-
2
tablespoons
avocado oil
-
1
tablespoon
shawarma spice blend
-
to taste
sea salt
Veg Salad
-
¾
cup
diced cucumber
-
¾
cup
diced fresh tomatoes
-
¼
cup
diced red onion
-
1
roasted red pepper, diced
-
10
kalamata olives, halved
-
handful
flat leaf parsley, chopped
-
½
cup
cooked chickpeas
-
½
teaspoon
shawarma spice
-
1
tablespoon
lemon juice
-
1 ½
tablespoons
virgin olive oil
-
to taste
sea salt
Lemony Tahini
-
¼
cup
tahini
-
¼
cup
water
-
½
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
1
teaspoon
lemon juice
-
1
clove
garlic, finely grated
-
to taste
sea salt and ground black pepper
Cheesy Sesame Sprinkle
-
1
tablespoon
raw sesame seeds
-
1 ½
teaspoons
nutritional yeast
-
½
teaspoon
onion powder
-
big pinch
sea salt
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Cut the potatoes into 1-inch thick wedges and toss them with oil, shawarma spice blend, and salt on the baking sheet.
- Roast the potatoes for about 40 minutes, flipping them halfway through, until they are tender and golden brown.
- While the potatoes roast, prepare the veg salad by combining cucumber, tomatoes, red onion, roasted red pepper, olives, parsley, chickpeas, shawarma spice, lemon juice, olive oil, and salt in a bowl.
- In another bowl, whisk together tahini, water, lemon zest, lemon juice, garlic, salt, and pepper to make the lemony tahini.
- For the cheesy sesame sprinkle, blend sesame seeds, nutritional yeast, onion powder, and salt in a spice grinder until fine.
- To serve, arrange the fries on a platter, drizzle with lemony tahini, top with the veg salad, and finish with the cheesy sesame sprinkle.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
50g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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