Loaded sweet potato chili fries

• 2 large sweet potatoes, cut into wedges
• 30 ml olive oil
• 5 ml smoked paprika
• 240 ml vegetarian bean chili (homemade or canned)
• 120 ml guacamole or mashed avocado
• 60 ml sour cream or Greek yogurt
• 60 ml diced red bell pepper
• 60 ml diced red onion
• 30 ml sunflower seeds
• Fresh cilantro and sliced green onions for garnish
• Lemon or lime wedges for serving
• Salt and black pepper to taste

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potato wedges with olive oil, smoked paprika, salt, and pepper on a baking sheet. Spread them in a single layer.
3. Roast for 25-30 minutes, turning halfway through, until crispy and tender.
4. While potatoes roast, warm up the bean chili in a small saucepan over medium heat.
5. Arrange the roasted sweet potatoes in a bowl or on a platter.
6. Top the potatoes with the warm chili, followed by a dollop of guacamole and sour cream.
7. Sprinkle with diced red pepper, red onion, sunflower seeds, green onions, and fresh cilantro.
8. Serve immediately with lemon or lime wedges on the side.

Serve as a hearty appetizer or a main course. For a spicier version, add pickled jalapeños or a drizzle of hot sauce. Pairs perfectly with a crisp side salad.