Loaded Sweet Potato Nachos (HC)
Ingredients
180g sweet potato, cut into ½ cm rounds
1 tsp olive oil
½ tsp paprika
1 tsp mixed herbs
Sprinkle of black pepper
120g minced beef (or pork, turkey, chicken) – or 75g Quorn mince
½ red onion, diced
½ red pepper, diced
1 tsp tomato puree
¼ tsp chilli powder
¼ tsp ground cumin
¼ tsp ground coriander
½ vegetable stock cube (low sodium)
½ tin chopped tomatoes
30g cheese, grated
1 tbsp sour cream
1 tbsp guacamole
Note - You could also use 1 tbsp chilli con carne spice mix instead of the individual spices listed above for the mince mixture.
Instructions
Preheat the oven to 200°C (180°C fan).
Toss the sweet potato rounds with half the olive oil, half the paprika, half the mixed herbs, and a pinch of black pepper.
Arrange in a single layer on a baking sheet (slight overlap is fine). Bake for 25 minutes, flipping halfway, until golden and tender.
Heat the remaining olive oil in a frying pan over medium heat. Add the mince and cook for 4–5 minutes until browned.
Stir in the onion and red pepper and cook for another 4–5 minutes until softened.
Mix in the tomato purée, remaining paprika and mixed herbs, plus the chilli powder, cumin, and coriander. Season with black pepper. Cook for 2–3 minutes.
Crumble in the stock cube and pour in the chopped tomatoes. Simmer for 7–8 minutes until thickened.
To serve, place the roasted sweet potato rounds on a plate or shallow bowl. Spoon the mince mixture over the top.
Sprinkle with grated cheese and finish with a dollop each of sour cream and guacamole.
Batch Cooking Tip: This recipe is perfect for batch cooking! To make more portions, simply increase the sweet potatoes, mince, and vegetables according to how many servings you need.
For the chopped tomatoes, stock cube, herbs, and spices, add gradually and adjust to taste – it’s easier to add than take away.
Store the mince mixture and sweet potato separately in airtight containers in the fridge for up to 3 days, or frozen for up to 2 months.