• Marilia Chamon

Recipe: Sweet Potato Nachos with Lentil Mince

Updated: Aug 19

A delicious twist on a classic dish!

Recipe by Deb Fabris

Serves 2


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

To serve:

1/4 cup vegan shredded cheese

Mashed avocado

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.