Vegan Sweet Potato Nachos
Swap tortilla chips for slices of sweet potato in this recipe for Vegan Sweet Potato Nachos.
Servings: 2 people
Calories: 626.15kcal
Equipment
- 1 knife
- 1 chopping board
- 1 Baking tray
- 1 saucepan
- 1 bowl
- 1 spoon
Ingredients
- 2 sweet potatoes
- 2 tablespoon olive oil
- 245 g black beans drained weight from a 400 g tin
- 2 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 6 tablespoon vegan unsweetened plain yogurt
- 1 lime juice only
- 1 bunch coriander roughly chopped
- 0.5 red onion finely diced
- 1 green pepper finely diced
- 150 g sweetcorn from a tin
- 1 jalapeno thinly sliced
Instructions
- Pre-heat your oven to 200C / 400F / gas mark 6.
- Rub the sweet potato with a little oil then cut into slices roughly ¼ of an inch thick.
- Place the sweet potato slices on to a baking tray and bake for 25 minutes, flipping half way.
- In the meantime, add the beans to a saucepan with a the remaining oil and spices. Cook for 10 minutes until the beans are cooked through.
- Once the sweet potato slices are cooked, arrange them on a plate, first topping then with the beans and then the diced vegetables, sweetcorn and jalapeno slices.
- In a bowl stir together the yogurt and lime juice then drizzle all over the nachos.
- Finally sprinkle over the coriander and serve.
Nutrition
Calories: 626.15kcal | Carbohydrates: 105.54g | Protein: 19.73g | Fat: 17.35g | Saturated Fat: 2.47g | Polyunsaturated Fat: 2.37g | Monounsaturated Fat: 10.86g | Sodium: 140.32mg | Potassium: 1626.96mg | Fiber: 22.86g | Sugar: 19.1g | Vitamin A: 33153.93IU | Vitamin C: 96.6mg | Calcium: 205.72mg | Iron: 5.79mg