Vegan Sweet Potato Nachos

Nachos, how I love thee… In the world of comfort grub, nachos have got to be pretty close to the top. The fresh salsa, spicy kick of jalepenos, creamy avocado and maybe some cheese and sour cream as well. Oh, and the tortilla chips. Especially when they’ve been handmade by cutting up flatbreads and frying them. Yum. Just don’t get me started on restaurants that don’t mix their nacho ingredients together properly -being left with a few dry crisps because all the salsa got dumped in one part of the dish. I’m picky, I know.

I was having a play around and came up with a twist on the classic that is a little bit more substantial, and so great for a Friday night meal, but works equally well shared between friends for an evening in. In the past, I really wasn’t fussed about coriander, but have weaned myself on to it and am so glad I did because now I can chuck on bunches of the stuff onto dishes like this to completely lift the taste into a new level. I roasted by tomatoes before turning them into salsa for a rich, sweet taste, but if you prefer your salsa fresh and raw, skip the roasting step and just finely chop all the ingredients together. 

Sweet Potato Nachos (gf, vegan)
Serves 2
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Sweet Potato Crisps
  1. 2 medium sweet potatoes
  2. 1/2 tbsp oil -try avocado, rapeseed, coconut
  3. 1/2 tsp paprika
  4. 1/4 tsp salt
Roasted Tomato Salsa
  1. 4 medium tomatoes
  2. 1 clove garlic
  3. 1 small red onion
  4. 1 tbsp olive or rapeseed oil
  5. 1 chilli pepper -try jalapeño, fresno or anaheim
  6. 1/2 tbsp white wine or cider vinegar
Extra Fillings
  1. 1 400g tin black beans
  2. 1 avocado
  3. 1 lime
  4. 1 jalapeño chilli (optional)
Instructions
  1. Preheat the oven to 200g
  2. Using a mandolin on a medium thickness, or a sharp knife, slice the sweet potatoes into 2mm thick rounds. Mix with the oil, salt and paprika and arrange on a large baking sheet, avoiding overlaps as much as possible -use two if needed. Pop into the oven to cook for 10-15 minutes until crispy, keeping an eye on the slices as they can catch quickly.
  3. Slice the tomatoes in half and the onion into quarters and add to a baking dish. Crush the garlic cloves under the flat edge of a knife and add. Drizzle over olive or rapeseed oil and add to the oven below the sweet potatoes. Roast for 15 minutes, and allow to cool.
  4. Next, blend the tomatoes, onion and garlic with the chilli and vinegar and set aside.
  5. Drain and thoroughly rinse the black beans and mix with the juice of half the lime.
  6. In a fresh baking dish, layer up the nachos: start with a layer of sweet potatoes, then add the beans and salsa. Repeat until the sweet potatoes and beans are used up -you may have leftover salsa.
  7. Return to the oven for a further 10 minutes. Meanwhile, peel and cut the avocado into cubes and squeeze over the remaining lime juice.
  8. Top the nachos with the avocado and serve immediately.
Green+Aquamarine http://greenandaquamarine.com/

 

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