Vegan and Vegetarian
Fully Loaded Sweet Potato Nachos
Eat your way to happy with these Fully Loaded Sweet Potato Nachos with guacamole and salsa. Perfect party food meant
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
I want to talk about stress. Stress is, right now, the biggest thing occupying my brain and its effects are fairly debilitating. Because stress might be all in your head but it manifests itself physically – in my case with headaches, insomnia, irritability and general blahness.
Is blahness a word? It ought to be. Some stress is obviously inevitable and probably even good for you. But too much and you have the frazzled mess that I am currently…
How do you cope with stress? If you have any amazing coping methods please sound off in the comments – I would appreciate any help I can get!
In the meantime I will work on my worry lines and try to eat myself out of this stress hole. And you know what kind of food is mandatory during times of stress?
It’s not chocolate – its effects are too short lived. It’s these fully-loaded vegetarian sweet potato nachos with guacamole and salsa. They have magical powers to quell an overburdened mind and bring some peace, however temporary.
Slice sweet potatoes and potatoes thinly then bake in a hot oven until crisp. Add black beans and lots and lots of cheese then grill until cheese has melted. Top with yoghurt, fresh salsa and guacamole and dig in. Sharing optional 😉
Recipe
Fully-loaded vegetarian sweet potato nachos with guacamole and salsa
Fully-loaded vegetarian sweet potato nachos with guacamole and salsa. Perfect for getting the party started!
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Ingredients
- 4 large sweet potatoes (or 2 sweet and two white potatoes)
- rapeseed (canola oil)
- salt and freshly ground pepper
- For the salsa
- 3 ripe tomatoes (seeded and finely chopped)
- 1 small red onion (finely chopped)
- 1 red chili (seeds removed, finely chopped)
- 2 tsp white vinegar or lime juice
- 1 tbsp finely chopped parsley or coriander (cilantro)
- salt and freshly ground pepper
- For the guacamole
- flesh of a large ripe avocado
- 1 shallot (peeled and roughly chopped)
- 1 green chili (roughly chopped)
- handful coriander (cilantro leaves)
- juice of 1 small lime
- large dash Tabasco
- salt and freshly ground pepper
- To serve
- 10 ½ oz (300g) strong cheddar cheese (finely grated)
- 5 ¼ oz (150g) Greek yogurt or sour cream
- 5 ¼ oz (150g) tinned black beans (rinsed and drained)
- lime wedges
Method
- 1
Make the guacamole. Put all the ingredients in a blender or mini chopper and blitz until smooth. Season to taste.
- 2
Mix all the salsa ingredients together and season to taste.
- 3
Preheat the oven to 400°F (200°C). Drizzle a large tray with the oil and put in the oven.
- 4
Scrub the potatoes clean and dry. Cut into thin slices.
- 5
Spread onto the hot tray in a single layer and cook for about 10 minutes, flipping over halfway through. The potatoes are ready when fork tender and crisp at the edges.
- 6
Pile half the potato nachos onto a tray or oven-safe platter and add half the beans and cheese. Cook under a hot grill (broiler) until cheese melts.
- 7
Add the remaining potatoes, beans and cheese and repeat until cheese melts.
- 8
Add dollops of the yogurt and guacamole over the nachos and scatter with the salsa.
- 9
Serve immediately with lime wedges on the side.
