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Sweet Potato Nachos

by Aunt Maggie ( Dairy Free, Gluten Free, Recipe ) | No Comments
Sweet Potato Nachos
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A delicious twist on your standard nachos. Loaded with Roza’s Hot Lover Sauce to add a bit of zing – just a bit! This sauce is not actually that hot!

INGREDIENTS

Sweet Potato Crisps:

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

Filling:

  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic finely chopped
  • 1/2 red onion finely diced
  • 1 green chilli finely diced
  • 500 grams good quality beef mince
  • 2 tbsp Roza’s Gourmet Hot Lover sauce for extra flavour and spice
  • 1 tbsp tomato paste
  • 400 grams canned diced tomatoes
  • 2 tsp paprika
  • 1 tsp ground cumin
  • pinch good quality salt and pepper

Toppings:

  • 2 large avocados
  • 1/2 small red onion finely diced
  • 1/3 cup fresh coriander chopped
  • 1 tbsp lime juice
  • pinch ground cumin
  • pinch good quality salt and pepper
  • 400 grams canned black beans rinsed and drained
  • 4 tbsp Roza’s Gourmet Hot Lover Sauce
  • fresh coriander to serve

INSTRUCTIONS:

  1. Thinly slice sweet potato and toss with olive oil and salt. Spread evenly onto a baking tray and bake in pre-heated oven at 180°C for approx. 15 minutes or until golden.
  2. Meanwhile prepare filling. Sauté onion, garlic and chilli in olive oil.
  3. Add mince and brown.
  4. Add tomato paste and stir through.
  5. Add diced tomatoes, paprika, cumin, salt and pepper and cook through.
  6. Prepare toppings. Make guacamole by mashing together avocado with coriander, lime juice, cumin, salt and pepper.
  7. Arrange nachos onto a large share plate. Layer with sweet potato crisps. Top with mince and black beans. Add Roza’s Gourmet Hot Lover sauce, guacamole and fresh coriander to serve.

RECIPE NOTES:

Add 1-2 tbsp Roza’s Gourmet Hot Lover sauce to your mince filling for extra flavour and spice.

This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish for Roza’s Gourmet. View the original recipe here.