Sweet potato nachos
Nachos are the ultimate crowd pleaser! These vegetarian, low carb nachos are made with crispy kumara and have plenty of hidden vegetables too. They are the perfect snack for a family meal or entertaining friends. Enjoy!
View the method
- 2 large orange kumura, thinly sliced lengthways using a mandoline
- 1/3 cup (80ml) extra virgin olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 1 red capsicum, finely chopped
- 1 can black beans
- 8 mushrooms
- 2 tsp ground cumin
- 1 tsp ground chilli
- 2 tsp dried oregano flakes
- 2 1/2 tsp smoked paprika
- 400g can chopped tomatoes
- 1 1/2 tsp Worcestershire sauce
- 1/2 cup (125ml) coconut cream, chille
- Juice of 1 lime
- Chopped chilli to taste, halved avocado and coriander leaves, to serve
- 250g cherry tomatoes, halved
- 1/3 cup coriander leaves, roughly chopped
- 1 garlic clove, crushed
- Juice of 2 limes
Back to ingredients
- Preheat the oven to 150°C. Place kumura in a single layer over 3 baking paper-lined baking trays and brush with 2 tbs oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110°C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.
- Combine Salsa ingredients in a bowl, season with salt and set aside
- Heat 1 Tablespoon of oil in a large fry pan over medium heat. Cook the onion, mushrooms, capsicum, garlic, bean, cumin, chilli, oregano and 2 tsp paprika for 8 minutes until softened. Add the tomato, Worchester sauce and 2 cups of water, then return onion, garlic and capsicum to pan. Cook for 15 mins or until thick and reduced. Season to taste.
- Meanwhile, combine coconut cream, lime juice and remaining 1/2 tsp paprika in a bowl. Season with salt and set aside.
- Arrange kumura chips in a serving dish and top with the spicy bean mixture, chopped chilli, avocado, coriander, tomato salsa and coconut cream dressing.