Sweet Potato Nachos | sheerluxe.com

Sweet Potato Nachos

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Prep Time: 10 Minutes | Cooking Time: 20 Minutes

Serves 2

Tired of your usual weekday lunch? Get inspiration from these sweet potato nachos, which are ideal for packing up for the office and ensure you're packing in plenty of veggies, too.

INGREDIENTS:

  • 2 sweet potatoes
  • Olive oil
  • 2 tbsp of smoked paprika
  • 1 red pepper
  • 1 x 400g can of kidney beans
  • 1 x 400g can of chickpeas
  • 2 avocados
  • Juice of ½ lemon
  • 1 tbsp of finely chopped fresh coriander

METHOD:

  1. Preheat the oven to 200°C. Scrub the sweet potatoes and pat dry, then slice into 1cm-thick rounds. Pile on a baking tray. Drizzle over a little oil and season with salt and the smoked paprika. Toss together until evenly coated, then spread out in one layer. Bake for 15–20 minutes until golden brown on both sides. Turn over midway through cooking. Cool.
  2. While the sweet potatoes are baking, remove the core and seeds from the red pepper, then cut into strips. Drain and rinse the kidney beans and chickpeas. Place these prepared ingredients in a bowl and season.
  3. Roughly chop the avocado flesh into 2cm dice and toss with the lemon juice and coriander before seasoning.

To pack for lunch: Place the cooled sweet potato nachos on one side in the lunchboxes and the guacamole on the other side, with the bean salad in the middle.

 

Recipe courtesy of Lunchbox Salads by Naomi Twigden and Anna Pinder (Ebury Press, £14.99)