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! 

Nourish 101:

The recipe is made with a balance of macronutrients, including protein (filling), healthy fats (avocado topping) and complex carbs (sweet potato). 

What are the key ingredients that make this a nutritionally balanced and satisfying meal? 
Sweet potato crisps - provide a source of complex carbohydrates; a great whole-food, a healthy wholefood alternative to corn chips. Sweet potato also promotes beneficial gut bacteria. 
Grass-fed meat filling - rich in protein, iron and other important nutrients.
Avocado - rich in healthy fats, fibre and key minerals. Also keeps you feel fuller for longer and can help to reduce sugar cravings. 



Recipe:

Sweet Potato Nachos 

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 
  • 500g good quality beef mince 
  • 1 tbsp tomato paste 
  • 400g canned diced tomatoes (BPA Free)
  • 2 tsp paprika 
  • 1 tsp ground cumin 
  • Pinch good quality salt and pepper
Toppings
  • 2 large ripe avocados 
  • 1/2 small red onion, finely diced 
  • 1/3 cup fresh coriander, chopped 
  • 1 tbsp fresh lime juice 
  • Pinch ground cumin 
  • Pinch good quality salt and pepper 
  • 400g canned black beans, rinsed and drained (BPA Free)
  • 3-4 tbsp spicy tomato sauce (I used Roza’s Gourmet Hot Lover Sauce)
  • Fresh coriander to serve

Method:

  1. 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.
  2. Meanwhile prepare mince filling. In a deep frying pan, sauté onion, garlic and chilli in olive oil. 
  3. Add mince and cook until browned.
  4. Add tomato paste and stir through. 
  5. Add diced tomatoes, paprika, cumin, salt and pepper and cook through. Stir regularly. 
  6. Prepare toppings. Make guacamole. In a medium bowl mash together avocado with coriander, lime juice, cumin, salt and pepper. 
  7. 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. 

Recipe Tips:

  • You can also add a generous dollop of coconut yoghurt. 


This recipe was custom designed by nutritionist, naturopath and recipe developer Casey-Lee Lyons for Roza's Gourmet © Live Love Nourish ® 2017. All rights reserved.

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  • Peanut Free
  • Corn Free
  • Grain Free
  • Paleo

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