Fully-loaded vegetarian sweet potato nachos with guacamole and salsa

Name: Fully-loaded vegetarian sweet potato nachos with guacamole and salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 large sweet potatoes; rapeseed; Salt and freshly ground pepper; ; For the salsa; 3 ripe tomatoes; 1 small red onion; 1 red chilli; 2 tsp white vinegar or lime juice; 1 tbsp finely chopped parsley or coriander; Salt and freshly ground pepper; ; For the guacamole; flesh of a large ripe avocado; 1 shallot; 1 green chilli; handful coriander; Juice of 1 small lime; large dash Tabasco; Salt and freshly ground pepper; ; To serve; 300 g | 10 1/2oz strong cheddar cheese; 150 g | 5.3 oz Greek yoghurt or sour cream; 150 g | 5.3 oz tinned black beans; Lime wedges

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course
Appetizer

Fully-loaded vegetarian sweet potato nachos with guacamole and salsa

Shawn Wheeler

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Fully-loaded vegetarian sweet potato nachos with guacamole and salsa. Perfect for getting the party started!

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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 chilli 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 chilli roughly chopped
handful coriander cilantro leaves
Juice of 1 small lime
large dash Tabasco
Salt and freshly ground pepper
To serve
300 g | 10 1/2oz strong cheddar cheese finely grated
150 g | 5.3 oz Greek yoghurt or sour cream
150 g | 5.3 oz tinned black beans rinsed and drained
Lime wedges

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Instructions

Make the guacamole. Put all the ingredients in a blender or mini chopper and blitz until smooth. Season to taste.
Mix all the salsa ingredients together and season to taste.
Preheat the oven to 200C (400F). Drizzle a large tray with the oil and put in the oven.
Scrub the potatoes clean and dry. Cut into thin slices.
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.
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.
Add the remaining potatoes, beans and cheese and repeat until cheese melts.
Add dollops of the yoghurt and guacamole over the nachos and scatter with the salsa.
Serve immediately with lime wedges on the side.