Recipes>Sweet Potato Recipes
Sweet Potato Nachos
by Naomi Twigden, Anna Pinder from Lunchbox Salads
Easy
Makes 2 portions
This Mexican-inspired salad makes a perfect dish to take to work in a lunchbox. The roast sweet potatoes combine perfectly with creamy guacamole and wholesome beans.
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Lunchbox Salads
Naomi Twigden, Anna Pinder
Lunchbox Salads
Delicious salad recipes to revolutionise your lunchbox
Easy to transport and ready in under 30 minutes
Creative ideas for easy and satisfying salads
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Tags
Ingredients
| 2 | sweet potatoes |
|---|---|
| Olive oil | |
| 2 tbsp | smoked paprika |
| 1 | red pepper |
| 1 x 400g | can kidney beans |
| 1 x 400g | can chickpeas |
| 2 | avocados |
| Juice of ½ lemon | |
| 1 tbsp | finely chopped fresh coriander |
Method
Preheat the oven to 200C. 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.
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.
Roughly chop the avocado flesh into 2cm dice and toss with the lemon juice and coriander. Season this guacamole.
To pack: 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.
Try this:
– Turn this into Huevos Rancheros. Add cherry tomatoes, cut in half, and fry with the red pepper, beans and chickpeas in a splash of oil in an ovenproof frying pan for 10 minutes. Arrange the cooked sweet potato nachos over the surface and crack 2 eggs on top. Bake in a 180C oven for 8-10 minutes until the eggs are cooked through. Serve warm with the guacamole or a dollop of creme fraiche.
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Ingredients
Method
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