ROAST PUMPKIN AND HAZELNUT RISOTTOBy Director - Josh Ball · Last updated Friday, 12th July 2024 · 3 min readCheck out all of our posts!<< Back to blog
SWEET POTATO NACHOS
SWEET POTATO NACHOS
By Director – Josh Ball · · 3 min read
Sweet Potato Nachos
Ingredients
- 1 large sweet potato, peeled
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp cracked black pepper
- Pinch of salt
- 1 1/2 tbsp extra virgin olive oil
- 200 g tinned black beans, drained and rinsed
- 200 g tinned four bean mix, drained and rinsed
- 100 g shredded mozzarella
- 8 solanato/grape tomatoes, quartered
- 2 tbsp pickles, roughly chopped
- 1/3 red onion, diced
- 2 spring onions, whites and greens, finely chopped
- 1 avocado, mashed
- 2 tsp lemon juice
- 3 tbsp cream cheese/sour cream/greek yoghurt
- Parsley to garnish
Instructions
- Preheat the oven to 200°C fan forced, and line a medium baking dish (20x28cm).
- Cut the sweet potato into quarters, then thinly slice into half-discs. Add to a bowl and season with paprika, onion powder, pepper, salt and EVO oil, tossing to coat well.
- Lay sweet potato in a single layer in the baking dish and cook for 20 mins, until softened.
- Remove from the oven and spread the black beans, four bean mix and shredded mozzarella over the sweet potatoes. Cook for a further 8-10 mins until the cheese is melted and slightly brown.
- Remove from the oven and top with tomatoes, pickles, onions, and spring onions.
- Add the lemon juice to the mashed avocado and stir through. Add to the nachos in dollops, along with cream cheese/sour cream/greek yoghurt.
- Garnish with parsley and serve.
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ROAST PUMPKIN AND HAZELNUT RISOTTO
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