Sweet potato nachos…
This was such a great meal.
Packed with nutrition, vibrant colours, and so tasty.
Definitely will be making again!
Here’s the recipe if you fancy giving it a go…
INGREDIENTS (To serve 2)
- 1 large sweet potato
- tsp olive oil / frylite
- tsp smoked paprika
For the chilli
- 1 onion
- 1 tin kidney beans
- 1 pepper
- 1 carton chopped tomatoes
- 1 sachet chilli seasoning (I used Santa Maria)
For the toppings
- 1 pot salsa (can make your own but I buy a pot from Sainsburys)
- Liberte or Total 0% Greek yogurt
- 1 small avocado
Slice the sweet potato into half cm slices. Spray either side with frylite and sprinkle with salt and smoked paprika. Bake in the oven at 190C for around 30 mins, turning every now and then.
While that’s cooking, whip up the chilli. I made mine meat-free but of course you can add meat for extra protein – turkey or 5% fat beef would be good options to keep calories down too.
To make the chilli – stir fry the onion (and mince meat if using) until lightly browned. Add the pepper and cook for a couple more minutes. Then stir in the chilli seasoning and chopped tomatoes, and allow to simmer for 15 minutes.
Once all is cooked, arrange half of the potato slices on each plate and top with half the chilli each.
Mash the avocado, sprinkle with salt, and divide between the two plates. Add a couple of tablespoons each of yogurt and salsa, and enjoy 🙂