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+ servings

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!
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free, Soy Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


Sweet Potato Crisps

  • 2 large sweet potatoes
  • 2 tbsp extra virgin olive oil
  • Pinch good quality salt


  • 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


  • 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


  • 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. 


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.