About the Recipe
I took inspiration for this dish from my travels in North America. Though Taco Bell may not be the home of gut-healthy food, this dish draws from the want of Mexican flavours and the guilty pleasure of fries and cheese!
- Sunni Patel, PhD
The combination of celeriac, potatoes, refried beansand romaine lettuce provide a rich source of prebiotic fibre.
The addition of avocado and oat crème fraiche provide sources of good fats and potassium,
300g celeriac (peeled)
300g red skin potatoes
250g dried refried/pinto beans (or can of refried beans)
50g vegan cheddar cheese
150ml oat milk
2 ripe avocados
1 small tomato (diced)
2 small red onion (diced)
1 red chilli (finely diced)
½ head romaine lettuce (thinly sliced)
2 tbsp crème fraiche
Slice the celeriac and potatoes in to fries, and toss lightly in 2 tbsp olive oil, 1tsp onion powder, 1tsp garlic powder and 1tsp paprika. Using an air fryer (200°C for 20 minutes), or an oven (200°C for 40 minutes) cook until crispy (toss every 10 minutes).
Whilst the fries are cooking, soak the dried refried beans in boiling hot water in a pan for 5 minutes (if using a can of premade beans loosen with roughly 100-150ml water) to give dropping consistency.
To that pan add ½ tsp of each turmeric, paprika, onion powder, garlic powder, cumin powder, asafoetida, coriander powder and black pepper and heat through.
For the cheese sauce, make a roux by heating 1 tbsp olive oil and 1 tbsp flour in a pan and cooking the flour off until slightly browned. To the roux, slowly add the oat milk and whisk until thickened. Whisk through the cheese and add a pinch of pepper.
Make the guacamole by mashing together the avocados, tomato, onion, paprika, 1 chilli, black pepper and lime juice.
Serve the dish by topping the fries with the beans, cheese sauce, guacamole, lettuce, tomatoes, onions, 1 chilli and crème fraiche.