This recipe for wholefood nachos could not be further from the ‘packet of corn chips + jar of salsa + packet of cheese’ version. I love taking classics and recreating them out of whole veggies. The challenge is to achieve a great flavour that reminds you of the original yet holds its own. These sweet potato nachos are so yummy and they always leave me feeling completely satisfied, nourished and full of energy. This is one of more than 100 epically tasty and wonderfully simple 100% wholefood plant-based recipes in my second recipe book, WHOLE by Natural Harry. A down-to-earth approach to cooking and a simple lifestyle has inspired these recipes, from nourishing brekkies, salads and bowls to wholesome main dishes and divine desserts. Recipes for friends and family, striking the perfect balance between whole, simple, satisfying and tasty. Now available at all good book stores, boutiques and concept stores in AU, US, EU & UK including Spell (AU + USA) & Anthropologie (USA). x Harry
Serves: 2 Prep time: 15 minutes Cook time: 30 minutes Difficulty: Easy
SWEET POTATO CHIPS 1 kg sweet potato 1 lime, juiced 1 teaspoon smoked paprika 1/4 teaspoon salt TOPPINGS 1 cob sweet corn 1 1/2 cups (250g) canned black beans, drained and rinsed 1 1/2 cups fresh salsa (see this post) 1 cup ‘cheesy’ tahini sauce (see this post) 1 medium avocado, peeled and sliced 1 lime, quartered
Preheat oven to 200 degrees celsius fan-forced. Line a large oven tray with baking paper. Slice sweet potato into wedges and spread out on tray. Sprinkle with lime juice, paprika and salt. Cook for about 30 minutes. Cut sweet corn from the cob, heat a non-stick frypan over medium heat and lightly char corn kernels. Make your fresh salsa and ‘cheesy’ tahini sauce. Once cooked, layer the sweet potato chips and top with corn, black beans, salsa and avocado. Sprinkle with ‘cheesy’ tahini sauce and serve with a few lime wedges. Enjoy.