If you haven’t tried sweet potato nachos then we’d like to inform you that you are definitely missing out! But fear not, we have our fully loaded sweet potato nachos recipe right here for you…
Category
Snack
Servings
2-4
Prep Time
10 minutes
Cook Time
30 minutes
The ultimate Veganuary picky snack of dreams
Ingredients
-
2-3 sweet potatoes
-
Olive Oil
-
1 onion (diced)
-
2 garlic cloves
-
Fresh Chilli (to taste)
-
1 can black beans (washed)
-
1 can kidney beans (washed)
-
400g Tinned Tomatoes
-
1 tsp smoked paprika
-
1 tsp cumin
-
1 tbsp tomato purée
-
1 avocado
-
Fresh Chilli flakes
-
3-4 fresh tomatoes (diced)
-
Juice of half a lime
-
Salt and pepper
-
Vegan cream Cheese
-
Spring Onion
For the beans
For the avocado
To finish
Directions
Thinly slice the sweet potatoes. Line a baking tray with a non-stick silicone mat. Lay out the sweet potato, drizzle with olive oil, season with salt and pepper and bake in the oven for 30 minutes at 180°C.
Add all the ingredients to a saucepan and heat over a low heat for 20 minutes.
Meanwhile, mash together the avocado with the chilli flakes, fresh tomatoes and juice of half a lime. Season well.
Serve the sweet potato, top with the beans, vegan cream cheese, smashed avocado and spring onion.