Sweet Potato Nachos with Lentil Chilli
PREP 10 MIN•COOK 35 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
300g sweet potatoes, orange very thinly sliced
2 tsp olive oil
salt & pepper, to taste
1⁄2 onion finely chopped
1 garlic clove finely chopped
1⁄2 can of lentils (14 oz can) drained & rinsed
1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper) or to taste
1⁄4 tsp chilli flakes (optional)
1 tbs tomato paste
1⁄4 cup (65ml) water
1⁄3 cup (40g) vegan cheddar (tasty) cheese grated
1⁄4 avocado (medium, 8.5 oz) mashed
1 medium tomato diced
2 tbs Greek yogurt (or dairy-free alternative)
3 sprigs of fresh cilantro roughly chopped
Preheat oven to 390°F/fan-forced 360°F and line a baking sheet with baking paper.
Toss sweet potato with half of the olive oil and season with salt and pepper. Arrange on baking sheet in a single layer. Roast for 10 minutes, turn over and cook for another 10 minutes.
Meanwhile, in a medium sized saucepan, cook onion in remaining oil over medium heat until softened. Add garlic and cook for another minute.
Stir through lentils, spice, chilli, tomato paste and water and simmer gently for 5 minutes, or until thickened. Adjust seasoning.
Bunch sweet potato together, overlapping on sheet and top with chilli lentils and cheese. Bake for 5 minutes until cheese has melted.
Serve nachos topped with avocado, tomato, yogurt and fresh cilantro.
Energy (kJ)
1600 kJ / 383 cals
Protein
12 g
Fat
14.7 g
Sat. Fat
6.1 g
Carbs
43.8 g
Sugar
14.5 g
Fiber
12.2 g
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