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BBQ Loaded Quinoa Taco Fries
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5 from 5 votes

BBQ Loaded Quinoa Taco Fries

Loaded BBQ Quinoa Taco Fries are a unique and totally delicious way to eat plant-based protein, colorful veggies and of course, melty cheese!
Course Appetizer, Main Course
Keyword appetizer, baked, bbq, classic, dinner, easy, food, healthy, homemade, indulge, lime, plant-based, recipe, savory, sheet pan, tacos, traditional
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

HOMEMADE POTATO WEDGES:

  • 4-5 medium russet potatoes, sliced in wedges
  • 1-2 Tbsps Extra virgin olive oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp sea salt + black pepper
  • pinch of cayenne pepper

VEGGIES:

  • 2 cups cooked quinoa
  • 1/2 medium red onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cups grape tomatoes, halved

HOMEMADE TACO SEASONING:

  • 3 Tbsps chili powder
  • 2 tsps cumin
  • 1 1/2 tsps smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper

VEGAN WHITE QUESO:

  • 1 cup raw cashews, soaked overnight
  • 1/2 cup fresh water
  • 1/4 cup diced jalapeños
  • 1/4 cup nutritional yeast + 1 Tbsp!
  • 1 Tbsp juice of a lemon
  • pinch of sea salt
  • pinch of black pepper
  • pinch of chili powder
  • pinch of cumin

TOPPINGS:

  • 1 cup BBQ sauce, store-bought or homemade (See Notes!)
  • 1 Jalapeño, diced
  • Guacamole (See Notes!)
  • Lime wedges

Instructions

HOMEMADE POTATO WEDGES:

  • Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Place sliced potato wedges in a bowl adding the extra virgin olive oil, paprika, garlic powder, dried parsley, black pepper, and cayenne pepper. Stir everything together until well coated. Next, spread potatoes out onto the prepared baking pan, so they are not touching.
  • Bake potatoes for 30-40 minutes, flipping halfway through.
  • Once golden brown and crisp, remove potatoes from the oven and let cool slightly before adding remaining ingredients. Set aside.
  • In a large bowl, add the cooked quinoa along with the taco seasoning and mix together until everything is well combined and quinoa are fully coated with seasoning.
  • Make sure that the fries are evenly spread out unto the baking sheet, then top with: quinoa, bell peppers, onions, and tomatoes.
  • Bake everything for 15-20 minutes, until veggies are tender.

VEGAN WHITE QUESO:

  • Add all ingredients to a high-powered blender and blend until completely smooth, about 2-3 minutes.
  • Remove the fries from the oven and top with BBQ sauce, vegan white queso sauce, guacamole, additional diced jalapeños. Sprinkle dried parsley, atop if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in an air-tight container for up to 3 days.
  • BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce. If you prefer homemade, see my latest BBQ sauce recipe for my cauliflower bites.
  • SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
  • WATER:Instead of using water for the queso, you can always substitute with veggie stock for added flavor.
  • QUINOA: For tips on how to cook your quinoa, including the recipe, visit my Buddha bowl recipe.