Crispy sweet potato paleo nachos
Do you love mexican food? Try this recipe.
Topped with fresh tomato salsa and spiced lean beef, these sweet potato paleo nachos are the ultimate crowd-pleaser.
Serves: 4 | Cooking time: 2 hours
2 large sweet potatoes, thinly sliced lengthways using a mandoline
1/3 cup (80ml) extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, chopped
1 red capsicum, finely chopped
1 small eggplant, finely chopped
350g lean beef mince
2 teaspoons ground cumin
1 teaspoon ground chilli
2 teaspoons dried oregano flakes
2 1/2 teaspoons smoked paprika (pimenton)
400g can chopped tomatoes
1 1/2 teaspoons Worcestershire sauce
1/2 cup (125ml) coconut cream, chilled
Juice of 1 lime
Charred jalapenos, halved avocado and coriander leaves, to serve
250g cherry tomatoes, halved
1/3 cup coriander leaves, roughly chopped
1 garlic clove, crushed
Juice of 2 limes
Preheat the oven to 150C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tablespoons oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.
Combine salsa ingredients in a bowl, season with salt and set aside.
Heat 1 tablespoon oil in a large frypan over medium heat. Cook the onion, garlic and capsicum for 8 minutes or until softened. Remove onion mixture from pan and set aside. Add eggplant and remaining 1 tablespoon oil to pan. Increase heat to high and cook for 8 minutes or until tender and golden. Remove the eggplant from pan using a slotted spoon and set aside. Add mince, cumin, chilli, oregano and 2 teaspoons paprika to pan. Cook, stirring, for 5 minutes or until meat is browned. Add the tomato, Worcestershire sauce and 2 cups (500ml) water, then return onion, garlic, capsicum and eggplant to pan. Cook for 15 minutes or until thick and reduced. Season to taste.
Meanwhile, combine coconut cream, lime juice and remaining 1/2 teaspoon paprika in a bowl. Season with salt and set aside.
Arrange sweet potato chips in a serving dish and top with the spicy beef mixture, charred jalapenos, avocado, coriander, tomato salsa and coconut cream dressing.