Ingredients

2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes

15 oz. black beans, drained

1 cup sweet corn

1/2 onion, finely chopped

3/4 cup quinoa, cooked

1/2 cup rolled oats (or almonds)

2-3 cloves garlic, minced

1 TBSP cumin

1 tsp. chili powder

1/2 tsp. coriander

1/2 tsp. paprika

1/2 tsp. oregano

1/2 tsp. salt

1/4-1/2 tsp. crushed red pepper flakes, or cayenne (more or less to taste)

1/4 tsp. cracked black pepper

Oil for pan frying.

For the chipotle/cilantro cream:

2 cups raw cashews, soaked in water (can be replaced with 1.5 cups vegan sour cream or mayonnaise)

2 chipotle peppers in adobo sauce

2 limes, juiced

2 cloves garlic

1/2 cup fresh cilantro, packed

Pinch of salt

For the fries:

2 sweet potatoes

2 TBSP olive oil

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. cayenne

a few grinds black pepper