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Sweet potato nachos recipe
Sweet potato nachos recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Upgrade nachos with crispy baked sweet potato for a veggie-packed twist on a classic dish.
Ingredients:
  • 600g sweet potato, peeled, thinly sliced
  • 5.00 gm ground cumin
  • 5.00 gm smoked paprika
  • 9.20 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 400g can black beans, rinsed, drained
  • 1 large zucchini, finely chopped
  • 150g green beans, trimmed, cut into 2cm lengths
  • 1 corncob, kernels removed
  • 3 vine ripened tomatoes, finely chopped
  • 90g (1 ⁄3 cup) natural yoghurt
  • Fresh coriander sprigs, to serve
  • 1 red onion, finely chopped
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare 2 large baking trays by lining them with baking paper.
  • Arrange the sweet potato slices in a single layer on the baking trays. Lightly coat them with olive oil. In a bowl, mix cumin and paprika, then sprinkle half of the spice mixture over the sweet potatoes. Roast for 25-30 minutes, swapping trays halfway through, until they are golden and slightly crispy.
  • Heat oil in a large non-stick pan over medium heat. Saute garlic and spice mixture until fragrant. Stir in black beans and cook for 2 minutes. Add zucchini, green beans, and corn. Cook for another 2 minutes. Finally, add tomato and simmer until vegetables are tender.
  • Spoon the sweet potato and bean mixture into serving bowls. Drizzle with yogurt, sprinkle with fresh coriander and diced onion. Season to taste and enjoy.

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