Chimichurri Loaded Sweet Potato Fries

1. Preheat the oven to 425 ºF. 2. Cut the sweet potatoes into evenly sized matchsticks, about 1/4". Place in a bowl or ziplock bag and toss with the cornstarch and salt to evenly coat. Drizzle the oil over and toss once again to coat. 3. Arrange the sweet potato fries in a single layer across two lightly greased or parchment covered baking sheets. Leave about a fingers width between the fries. Bake for 15 minutes, flip, then another 10-15 minutes or until the fries are crispy and starting to turn brown in spots. 4. In a small food processor chop the parsley, garlic, oregano, and red chili until finely minced. Alternatively mince with a knife by hand. 5. Transfer to a bowl and stir in the olive oil, vinegar, salt and black pepper. Let sit for about 20 minutes before using. Taste and adjust seasoning if desired. 6. Layer the baked sweet potato fries with the black beans, dollop with almond cheese, diced avocado, and sliced jalapeño. Drizzle with chimichurri then garnish with plenty of minced chives. Enjoy hot!