Sweet Potato Nachos with Lentil Chilli
PREP 10 MIN•COOK 35 MIN
Number of servings
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
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
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.
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 tray and top with chilli lentils and cheese. Bake for 5 minutes until cheese has melted.
Serve nachos topped with avocado, diced tomato, yogurt and fresh coriander.
1658 kJ / 396 cals
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