Recipe: Sweet Potato Nachos with Lentil Mince
Updated: Aug 19
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.