| 14 | 40 | 137 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 2 large potato(es) | Sweet potato |
| 1 tbsp | Chili powder |
| 1 tbsp | Extra virgin olive oil |
| 1 whole lime(s) | Lime juice (fresh) |
| 1 whole lime(s) | Lime peel (zest) |
| 1 avocado(s) | Avocado (for guacamole) |
| 1 clove(s) | Garlic (minced, for guacamole) |
| 3 stalk(s) | Green onion (chopped, for guacamole) |
| 1 whole lime(s) | Lime juice (fresh) (for guacamole) |
| 1 whole lime(s) | Lime peel (zest) (for guacamole) |
| 1 dash | Cumin (for guacamole) |
| 1/2 cup | Pico de gallo |
| 1 pinch | Sea Salt (for guacamole) |
| 1/4 cup | Cilantro (coriander) (for guacamole) |
Preheat oven to 425 degrees F.
Slice sweet potatoes thinly into fry shape.
Coat fries with olive oil, chili powder and zest and juice of lime.
Roast for 15 minutes before flipping over and roasting for another 12-15 mins (watch closely as you do not want them to burn).
For the Guacamole:
Mash avocado in a large bowl.
Add garlic, green onions, lime juice and zest and cumin. Stir to combine.
For Serving:
Transfer fries to a large plate and drizzle with guacamole.
Sprinkle with pico de gallo.
| Fruit | 0.2 |
| Vegetables | 1.1 |
