Sweet potato nachos
Serves: 6 sweet potato nachos
Prep time: 15 mins
Cooking time: 20 minutes
Ingredients:
- 2 medium sweet potatoes, sliced
- Cooking oil spray
- 500g lean beef mince
- 1 red onion
- 1 long red chilli, finely sliced (optional)
- 1tsp smoked paprika
- 1tsp ground cumin
- 1tbsp tomato paste
- 1 tin (400g) diced tomatoes (reduced salt)
- ½ cup water
- 2 avocados, diced
- Juice of 1 lime
- ½ cup coriander, coarsely chopped
- 2 tomatoes, seeded and chopped
Optional: 2 tbsp reduced fat Greek style yoghurt
Method:
- Preheat the oven to 230ºC.
- Spread sweet potato slices on oven trays and spray lightly with oil. Roast for 18-20 minutes or until edges are crisp.
- Spray fry pan with oil, add red onion, chilli and spices and cook until soft.
- Add mince and cook until juices have evaporated and mince is browned.
- Stir in tomato paste, canned tomatoes and water. Bring to the boil, simmer for 10-15 minutes or until liquid has almost evaporated.
- Combine avocado, lime juice and coriander in a medium sized bowl.
- Arrange sweet potato slices on a serving plate and spoon over some of the meat sauce. Top with the avocado mixture, chopped tomatoes and yoghurt (optional). Now, your sweet potato nachos is ready to serve!
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