This is very much a fusion dish, taking a little inspiration from Mexican nachos and inspiration from the Thai restaurant down the street. Sweet potatoes and good ole russet potatoes are cut into fries, rubbed with coconut oil and curry powder, and baked. While those are in the oven, the rest of the toppings are prepared, dishes are cleaned, and then it's dinner time. You will likely have extra peanut sauce left over, so it may be a good excuse to make extra fries for extra dipping.
3 medium potatoes, preferably 2 sweet potatoes and 1 russet potato, rinsed and scrubbed
1 T. coconut oil, melted
1 T. curry powder
Salt, for sprinkling
1/4 c. natural peanut butter
1 garlic clove
1 T. tamari
1 T. sesame oil
2 t. peeled and minced ginger
2 T. fresh lime juice
1/2 t. honey or other sweetener
1 t. Sriracha or other hot sauce
3 T. water
2 t. coconut oil
2 oz. tempeh, diced
2 handfuls cilantro, chopped
1/4 c. roasted salted peanuts, chopped
2 T. unsweetened shredded coconut, toasted in a dry skillet until golden
1 avocado, pitted, peeled, and chopped
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut potatoes into 1/4" slices lengthwise, and then again lengthwise to make fries. Toss potatoes with coconut oil, curry powder, and salt thoroughly. Add to pan in single layer and bake on middle rack for 40 minutes or until potatoes are golden brown on the outside and tender on the inside.
Meanwhile, prepare sauce. Place everything in a blender or food processor and blend until smooth. You may have to scrape down the sides a few times to make sure you incorporate everything nicely. Set aside.
Prepare tempeh. Heat a skillet over medium-high heat. Add the coconut oil and swirl to coat pan. Add the tempeh pieces and cook, stirring frequently until pieces are golden brown. Remove from heat and set aside.
Remove fries from oven. Assemble fries either in one big bowl or in individual bowls. Top with tempeh, cilantro, peanuts, coconut, and avocado. Drizzle with peanut sauce. Enjoy!
Serves 4 as a main dish.