I shared this amazing recipe in week 7 of the Real Food Pledge Challenge and everyone loved it.
I absolutely love nacho’s but they are not the healthiest meal that you can have…. until now! I have created this recipes because I do love nachos so much but they are not something that I would have very often. I adore sweet potato, avocado, coriander and tomatoes, throw all these ingredients together and just like magic, you have a delish bowl of nachos for that are just as yummy but a lot healthier than standard nachos.
Serve with a margarita and boom, you can have a night in Mexico at home!
- 2 large sweet potatoes
- Olive oil to drizzle
- 3 tomatoes, finely diced
- ½ red onion, finely diced
- 1 Lebanese cucumber
- 1 handful fresh coriander
- 1 long red chilli
- ½ cup of black beans
- 1 large avocado
- ½ lime, juice
- 1 teaspoon dried rosemary
- Salt & pepper to taste
- Turn the oven on to 180 degrees Celsius and line two oven tray’s with baking paper.
- Wash the sweet potato and slice into rounds that are approximately 1-2 mm thick.
- Lay the rounds on the baking tray in a single layer, drizzle with oil and sprinkle with salt and rosemary. Place in the oven for 15 - 20 minutes or until cooked. Turn if required.
- In the meantime, finely dice the tomatoes, onion, long red chilli and cucumber. Reserve 2 tablespoons of tomato for the guacamole. If you want it less spicy, remove the seeds from the chilli.
- Chop the coriander and place all the ingredients in a large mixing bowl. Squeeze with half a lime, drizzle with oil and sprinkle with salt and pepper. Mix together.
- To make the guacamole, cut the avocado in half and scoop out the flesh and place in a bowl along with the 2 tablespoons of diced tomato, juice from half a lime and salt and pepper. Smash all the ingredients together with a fork.
- Heat the black beans ready to top, if you prefer you can also smash the beans.
- Once the sweet potato is cooked, place around on a large plate and top with tomato salsa, beans, guacamole and garnish with further coriander.