Sweet Potato Nachos
Healthy real food nachos made with sweet potato crisps, Mexican inspired topping, spicy tomato salsa and guacamole. Free from gluten, grains and dairy. A recipe your family will love!
Servings 4
Ingredients
Sweet Potato Crisps
- 2 large sweet potatoes
- 2 tbsp extra virgin olive oil
- Pinch good quality salt
Filling
- 1 tbsp extra virgin olive oil
- 1/2 red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 green chilli, finely diced
- 500 g good quality beef mince
- 1 tbsp tomato paste
- 400 g canned diced tomatoes (BPA Free)
- 2 tsp paprika
- 1 tsp ground cumin
- Pinch Sea salt and black pepper
Toppings
- 2 large Avocado
- 1/2 small red onion, finely diced
- 1/3 cup fresh coriander, chopped
- 1 tbsp lime juice
- Pinch ground cumin
- Pinch Sea salt and black pepper
- 400 g canned black beans, rinsed and drained (BPA Free)
- 3-4 tbsp spicy tomato sauce (I used Roza’s Gourmet Hot Lover Sauce)
- fresh coriander
Instructions
- Thinly slice sweet potato (I use a mandolin) and toss with olive oil and a pinch of salt. Spread evenly onto a lined baking tray and bake in pre-heated oven at 180˚C for approx. 15 minutes or until golden and tender.
- Meanwhile prepare mince filling. In a deep frying pan, sauté onion, garlic and chilli in olive oil.
- Add mince and cook until browned.
- Add tomato paste and stir through.
- Add diced tomatoes, paprika, cumin, salt and pepper and cook through. Stir regularly.
- Prepare toppings. Make guacamole. In a medium bowl mash together avocado with coriander, lime juice, cumin, salt and pepper.
- Arrange nachos onto a large serving share plate. Layer with baked sweet potato crisps. Top with mince fillings and black beans. Add spicy tomato sauce, guacamole and fresh coriander to serve.
Notes
Recipe Tips:
- You can also add a generous dollop of coconut yoghurt.