This dish is vibrant in colour, flavour and texture. A great lunch, game-day snack or kid-friendly meal makes this an all-round winner.
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Sweet Potato Nachos
2
Serves
0
Serves of fruit (per serve)
0
Serves of vegetables (per serve)Ingredients
- NACHOS
- 2 small sweet potato, thinly sliced
- Spray of pure vegetable oil
- 2 cobs fresh corn, removed from cob
- ½ capsicum, diced
- 1 cup canned black beans (drained, rinsed)
- 60g grated low fat cheese
- 1 small avocado, mashed
- SALSA
- 1 punnet cherry tomatoes, diced
- ½ red onion, finely chopped
- 2 tablespoons chopped fresh coriander
- 1 lime, juiced
- Red chilli finely chopped (optional)
Method
- Line a large baking tray with baking paper and layer the sweet potato slices over it, then spray with oil. Bake in a hot oven, 200°C, for 20-25 minutes or until crisp and browned.
- Meanwhile, combine salsa ingredients in a bowl and set aside.
- Once the sweet potato slices are cooked, remove from the oven and sprinkle with corn, capsicum, black beans and cheese.
- Place under griller for 5 minutes until cheese is melted and vegetables heated through.
- Remove from grill and top with salsa and mashed avocado. Serve immediately.
Recipe Notes
- Baked sweet potato slices are a healthier option for making nachos than corn chips.
- If you wash and dry sweet potato well, you can leave the skin on, which adds more fibre to your meal.
- Mix up your topping ingredients by adding your favourites such as shredded red capsicum, grated carrot, black olives, jalapeno peppers …
This dish is vibrant in colour, flavour and texture. A great lunch, game-day snack or kid-friendly meal makes this an all-round winner.
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Nutrition per serving
|
2830 kJ |
26.3g Fat |
6.8g Sat. Fat |
65g Carbs |
28g Sugars |
25.5g Fibre |
29.9g Protein |
243mg Salt |
| 404 per 100 g |
3.8% per 100 g |
1% per 100 g |
9.3g per 100 g |
4g per 100 g |
3.6g per 100 g |
4.3g per 100 g |
35mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Sanitarium Health Food Company.