Sweet Potato Nachos with Lentil Chilli

PREP 10 MIN
•
COOK  35 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

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 tin of lentils (400g tin) drained & rinsed

1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli)

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) mashed

1 medium tomato diced

2 tbs Greek yogurt (or dairy-free alternative)

3 sprigs of fresh coriander roughly chopped

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2

Toss sweet potato with half of the olive oil and season with salt and pepper. Arrange on tray in a single layer. Roast for 10 minutes, turn over and cook for another 10 minutes.

3

Meanwhile, in a medium sized saucepan, cook onion in remaining oil over medium heat until softened. Add garlic and cook for another minute.

4

Stir through lentils, spice, chilli, tomato paste and water and simmer gently for 5 minutes, or until thickened. Adjust seasoning.

5

Bunch sweet potato together, overlapping on tray and top with chilli lentils and cheese. Bake for 5 minutes until cheese has melted.

6

Serve nachos topped with avocado, diced tomato, yogurt and fresh coriander.

Nutritional Informationper serving

Energy (kJ)

1658 kJ / 396 cals

Protein

12.1 g

Fat

16.4 g

Sat. Fat

6.7 g

Carbs

43.9 g

Sugar

14.6 g

Fiber

11.3 g

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