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Sweet Potato Nachos with Guacamole

 

Preparation Time
20 minutes

Cooking Time
30 minutes

Serves
4

Allergy Information
Gluten Free, Wheat Free, Vegetarian


Ingredients

  • FOR THE NACHOS:
  • 1/2 tbsp. Lucy Bee Coconut Oil, melted
  • 3 sweet potatoes, washed and scrubbed, skins on
  • A pinch of Lucy Bee Himalayan Salt
  • 1/2 tsp. paprika
  • 30g cheddar cheese, grated
  • FOR THE SALSA:
  • 150g cherry tomatoes, chopped
  • 1/2 red onion, finely chopped
  • A pinch of Lucy Bee Himalayan Salt
  • FOR THE GUACAMOLE:
  • 1 avocado
  • A pinch of Lucy Bee Himalayan Salt
  • 1/2 red onion
  • A big handful of coriander

Method

  1. Preheat the oven to 160C, 300F, gas mark 2.
  2. FOR THE NACHOS:
  3. Lightly brush an oven tray with Lucy Bee Coconut Oil.
  4. Carefully slice the sweet potatoes to approximately 1mm thick.
  5. Lay the sweet potatoes onto the tray and sprinkle with Lucy Bee Himalayan Salt and paprika. Bake for 5 minutes. Remove from the oven and turn it up to 180C, 350F, gas mark 4. Sprinkle over with cheese and pop back in the oven until crispy (I found about 8 minutes worked for mine).
  6. FOR THE SALSA:
  7. While the sweet potatoes are cooking, make the salsa: add the tomatoes, red onion and Lucy Bee Himalayan Salt to a bowl and mash slightly to soften, then set aside.
  8. FOR THE GUACAMOLE:
  9. Put the avocado into a bowl and mash then add the Lucy Bee Himalayan Salt, red onion and coriander and mix together.
  10. Once the nachos are cooked, switch the oven off, take out the nachos, cover with the grated cheese and return to the oven to allow the cheese to melt. Finally, build your nachos with the salsa and guacamole.
  11. Tip: Try adding some chillis if you like a little heat!

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