Loaded Sweet Potato Fries

Preheat oven to 425°F. Cut the sweet potatoes into wedges. Add them to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until the sweet potatoes are browned and crispy in places, about 25 to 30 minutes.

Peel the garlic. Zest and halve the lime. Dice the cucumber. Halve the cherry tomatoes. Roughly chop the cilantro leaves and stems. Halve the avocado, remove the pit, and dice the flesh.

Drain, rinse, and dry the chickpeas. Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the chickpeas and a pinch of salt and pepper. Cook, tossing occasionally, until golden brown and crispy, about 5 to 8 minutes. Remove from heat, add as much chipotle morita powder as you’d like, and toss.

In a medium bowl, combine the lime zest, shredded red cabbage, 1 tsp olive oil, and a pinch of salt. Toss to combine.

Combine the garlic, lime juice, just half the diced avocado, just half the chopped cilantro, Vegenaise, ¼ tsp salt, and ½ cup cold water. Blend the avocado aioli on high until smooth.

Divide the sweet potato fries between plates and top with chipotle chickpeas and red cabbage. Top with diced cucumber, halved tomatoes, and the remaining diced avocado. Drizzle with avocado aioli and sprinkle with the remaining chopped cilantro. Enjoy!