Sweet Potato Nachos with Lentil Mince
A delicious twist on a classic dish!
Recipe by Deb Fabris
For the sweet potato tortilla chips:
1 large sweet potato
2 tbsp olive oil
Salt and pepper
For the lentil ‘mince’:
1 can of lentils
1/3 cup fresh corn
1/2 cup spring onions
1 tsp smoked paprika
11/2 tsp cumin
1/4 tsp chipotle powder (use less if you don’t want the dish to be too spicy)
1/2 tsp black pepper
1 1/2 tbsp garlic infused oil
1 1/2 tbsp tomato paste
2 tbsp hot water
Salt to taste
1/4 cup vegan shredded cheese
Salsa or chopped tomatoes
Preheat the oven to 190 degrees Celsius.
Finely slice the sweet potato into coins. Drizzle with oil and season with salt and pepper. Mix well to coat potatoes with seasoning.
Line a baking tray with baking paper and arrange potato coins into rows, making sure to leave some room between each potato slice. This ensures that the potatoes crisp up nicely.
Bake potatoes for 30-35 minutes or until their edges are golden and crispy. Please note that the baking time will depend on the thickness of the potato slices.
In the meantime, make the lentil ‘mince’. Rinse a can of lentils and set aside to drain.
Finely chop some spring onions and cut the corn off the cob, set aside.
In a small bowl, add smoked paprika, cumin, chipotle and black pepper, set aside.
Heat up the garlic infused oil in a pan and add onions to it. Fry them for a bit until fragrant and add the spice mix.
Once the spices are fragrant, add in lentils, corn, tomato paste and hot water. Season with salt and pepper. Let the lentils cook on medium low heat until they crisp up slightly, about 10-15 minutes.
When the sweet potato chips are ready, remove them from the oven and place them in an oven proof dish. Layer with cheese and lentil mince and return to the oven until the cheese is melted.
Add fresh toppings such as chopped tomatoes and mashed avocado and serve.