Looking for a healthier version of the cheesy classic? Enter sweet potato nachos. This is the perfect sharing dish that everyone will love, packed full of protein and fibre.

 
Portions: 5
Time:  40 minutes
Level: Easy

Tools:

• Roasting tray
• knife
• chopping board
• saucepan
• mixing bowl
• wooden spoon

Ingredients:
Beef Chilli: 

• 1 yellow onion finely diced
• 3 garlic cloves minced
• 400g Kidney beans or black beans drained 
• 400g of tomato passata 
• 1.5 tsp cumin
• 1.5 tsp paprika
• 1tsp chilli powder
• 1 tbsp of tomato puree
• Beef stock cube
• 1 square of dark chocolate (optional)

• 3 large sweet potatoes, peeled
• 2tbsp of olive oil 
• Salt and pepper

• Guacamole (see recipe) / mashed avocado
• One red chili thinly sliced
• Handful of coriander roughly chopped 
• Core and rind cheesy cashew sauce
• Lime wedges 
• Sliced spring onions

1. To make the sweet potato chips, preheat the oven to 200C. Thinly slice the sweet potatoes using a sharp knife or or mandolin. Transfer to a large bowl and coat in olive oil and salt. Place the chips in a single layer on a baking tray and bake for 10 minutes each side until browned and crips. Transfer to a wire rack to cool so they don’t turn soggy. 
2. While the chips are roasting, prepare the beef.  Heat a large glug of rapeseed oil over a medium heat. Add the onion and saute for 10 minutes until caramalised, adding more oil if necessary. 
3. Turn the heat up high and add in your mince. Cook for 4-5 minutes until browned, stirring regularly.
4. Add in your garlic, passata, stock, tomato puree, spices and chocolate if using and season with salt and pepper. Mix together and leave to simmer on a low heat for at least 20 minutes. Just before serving, taste the chilli and season to preference.
5. To assemble the nachos, layer the sweet potato nachos in a circle on a large serving dish. Add the beef chilli into the centre and top with guacamole, spring onions, fresh coriander and chillies. Serve with lime wedges.