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Sweet Potato Nachos

Sweet Potato Nachos

Sweet Potato Nachos

I first ate sweet potato nachos in a local cafe and I was hooked.  This is my version of sweet potato nachos, it is dairy free and gluten free and so delicious. There are a few bits to this recipe, to save time I usually cut up the sweet potatoes the night before. I like to keep the skin on, it gives the potatoes a crispier texture.

I hope you enjoy them as much as we do.

Sweet Potato Nachos
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 2 large sweet potato, peeled and into medium-sized wedges
  • 1 Shallot, finely sliced
  • 1 tin of black beans, drained and rinsed
  • ½ red capiscum diced into 3cm cubes
  • 1 tin of chopped tomatoes
  • 1 shallot, finely sliced
  • 1 green chili, finely sliced
  • ½ cup of cashew cheese
  • 1 avocado
  • ¼ cup of coriander leaves, roughly chopped
  • Juice of 1 lime
  • ½ teaspoon of cumin powder
  • Pinch of paprika
  • Jalapenos (optional), to serve.
  • 2 tablespoons of extra virgin olive oil or coconut oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 200°C and line a large baking tray with baking paper
  2. Place the sweet potato wedges in a large bowl with one tablespoon of olive oil and 1 teaspoon of salt.
  3. Toss until the sweet potatoes are coated with oil
  4. Place the sweet potato wedges on the prepared baking tray and put in the oven, cook for 20 minutes until cooked through
  5. Heat the other tablespoon of oil in a large frypan over medium heat, saute the shallot for 3 minutes
  6. Add the cumin powder, paprika and stir for 20 seconds, pour in the tinned tomatoes and diced capsicum, cook for another 5 -7 minutes
  7. Stir in the black beans with a pinch of salt, lower the heat and cook through for 5 minutes
  8. Mash the avocado with a fork into a medium-size bowl, stir in the lime juice, green chili, and coriander leaves, season with freshly ground salt and pepper
  9. To serve
  10. Place the sweet potato wedges on a large serving plate
  11. Top with the tomato and black bean salsa, avocado, cashew cheese, coriander and jalapenos.

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