Vegan Sweet Potato Loaded Fries with Chili and Guacamole

• 2 large sweet potatoes, cut into wedges
• 30 ml olive oil
• 5 ml smoked paprika
• 1 can (430 g) black beans or kidney beans, drained
• 240 ml tomato salsa
• 1 ripe avocado
• 15 ml lime juice
• 1/4 red onion, finely diced
• 120 ml vegan sour cream or Greek yogurt
• 60 ml fresh cilantro, chopped
• 1 jalapeño, sliced
• 30 ml sunflower seeds
• Salt and black pepper to taste

1. Preheat your oven to 400°F (200°C). Toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, turning halfway through, until crispy and tender.
3. While the potatoes roast, heat the beans and salsa in a small saucepan over medium heat for 5 minutes. Season to taste.
4. Prepare the guacamole by mashing the avocado with lime juice, diced red onion, and a pinch of salt.
5. Once the fries are ready, transfer them to a serving bowl or plate.
6. Top the fries with the warm bean mixture, followed by dollops of guacamole and vegan sour cream.
7. Garnish with fresh cilantro, jalapeño slices, sunflower seeds, and extra diced onions.

Serve immediately while the fries are hot. Garnish with a lemon or lime wedge on the side for extra brightness. Great as a shared appetizer or a main meal.