The rainbow is represented by these Rainbow Fries with Cilantro Mint Aioli, a colorful and tasty vegan dish. Cut up sweet potatoes, carrots, and beets into fries. Smoked paprika and garlic powder are added, and the fries are baked until they are golden brown. The cool cilantro mint aioli gives each bite a zesty kick.
Ingredients: 3 large sweet potatoes, peeled and cut into fries. 3 large carrots, peeled and cut into fries. 1 large beet, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper, to taste. 1/2 cup vegan mayonnaise. 1/4 cup fresh cilantro, chopped. 2 tablespoons fresh mint, chopped. 1 tablespoon lime juice. 1 clove garlic, minced.
Instructions: Warm the oven up to 425F 220C. Add olive oil, smoked paprika, garlic powder, salt, and pepper to a large bowl. Toss the sweet potatoes, carrots, and beet fries so that they are all evenly covered. Put fries on a baking sheet that has been lined with parchment paper so that they do not touch. Flip the fries over every 25 to 30 minutes while they're baking until they are golden brown and crispy. To make the aioli, mix vegan mayonnaise, cilantro, mint, lime juice, and minced garlic in a small bowl with a whisk. Put cilantro mint aioli on the side so that you can dip the rainbow fries in it.
Prep Time: 15 minutes
Cook Time: 30 minutes
Kate Tattersfield
