Sweet Potato Nacho Salad


1 lb sweet potatoes (2-3 large), cut lengthwise into wedges
1 Tbsp. extra virgin olive oil (drizzle on potatoes)
Sprinkle with salt
1 tsp. onion powder
1 tsp. smoked paprika
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. garlic powder
¼ tsp. dried oregano
¼ tsp. crushed red pepper flakes
1 Tbsp. extra virgin olive oil (for seasoning baste)
½ cup cooked chick peas (or bean of choice)
1 cup shredded sharp cheddar cheese
1 Avacado, smashed with lime juice squeezed on top 
¼ cup fresh Cilantro chopped
2 Tbsp. green onion or regular onion, chopped
Homemade ranch for serving or sour cream
Crumbled feta, for serving (opt)


Slice sweet potatoes in long fry like slices. Place in a bowl and coat in olive oil, then place on a cookie sheet. Cook in a 425 degree oven for 20 minutes. Remove and dump back into the bowl. Combine all the seasonings with one tablespoon olive oil, toss together with fries. Return seasoned fries to the pan and put them back in the oven for another 10-15 minutes or until cooked through and lightly crisped on the outside. Add chickpeas and top with cheese and place back in oven just until the beans are hot and the cheese is melted. Add the loaded fries to a salad or eat alone and top with guacamole, fresh lime, green onions, ranch and feta cheese. Enjoy!