Fully Loaded Sweet Potato Nachos (gf, ve)

Prep: 10 minutesCook: 60 minutesTotal: 70 minutes
Yield: serves 2Category: Dinners
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This gluten free and vegan version of the classic loaded nachos is the ultimate comfort food and feels really indulgent despite it actually being full of nutrient dense food and not as high in calories as you might expect!

This is a recipe I used to make when I first went gluten free back in 2014 and had to learn how to cook, hence why it is such a simple one! Back then, I wasn’t vegan so would make this using meat and dairy products, however, I have since made it using vegan products and it works just as well. Just keep in mind that not all dairy free was created equally when it comes to how well they melt so choose your substitute wisely.

I would describe this as flavourful as opposed to spicy, however, if you’d like to make this a little hotter just increase the amount of jalopenos used and add a pinch of chilli powder when you add the other seasoning. I used red pepper and red onion in this but you could whichever you have to hand, meaning this a good recipe to make to use up any vegetables you have in that need eating.

Ingredients

metric
imperial
  • 600g 4 + 1/4 cups sweet potato
  • 200g 3/4 cups + 3 tbsp passata
  • 180g 1 + 1/4 cups meat free chicken substitute
  • 1 can kidney beans
  • 1 red pepper
  • 50g 1/4 cup dairy free grated cheese
  • 1 onion
  • 2 cloves garlic
  • 1/2 handful jalopenos
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • pinch sea salt
  • few sprigs coriander
  • splash olive oil

optional extras

  • sour cream
  • shredded lettuce
  • guacomole
  • additional jalopenos
  • additional dairy free cheese

Method

  1. Slice the sweet potato into 1cm thick rounds and place on a baking tray, coat in some olive oil and sea salt and bake in a preheated oven for 45 minutes at 180 degrees Celsius
  2. Peel and finely slice the onion and garlic and add to a pan along with a splash of olive oil
  3. Chop the red pepper into small chunks, discarding the seeds, and add to the pan with the meat free pieces and allow to cook for a few minutes
  4. When the pepper and onion have started to reduce, drain the kidney beans and add to the pan along with the passata
  5. Add the chopped jalopeno, cumin, paprika, oregano and salt before reducing the heat and leaving to simmer for ten minutes
  6. Use your hands to roughly shred a few sprigs of coriander, (taking care to remove the stems) and stir into the mixture before removing from the heat
  7. Once the sweet potato slices have cooked, layer them in the bottom of a medium sized ovenproof dish
  8. Spoon the mixture over the top of the sweet potato nachos, forming a pile in the middle and allow it to spill out towards the edges
  9. Top with cheese if you are using it and place the dish in the oven, bake for 15 minutes at 180 degrees Celsius or until the cheese starts to melt
  10. Remove from the oven and add any extra toppings, (additional jalapenos, sour cream, shredded lettuce, guacamole etc), before serving!

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