Do you love Mexican food? These crispy sweet potato paleo nachos are a healthier twist on a classic favorite. Topped with fresh tomato salsa and spiced lean beef, this dish is the ultimate crowd-pleaser for family dinners or entertaining.
Recipe Overview
- Serves: 4
- Cooking time: 2 hours
Ingredients
- 2 large sweet potatoes, thinly sliced lengthways using a mandoline
- 1/3 cup (80ml) extra virgin olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 1 red capsicum, finely chopped
- 1 small eggplant, finely chopped
- 350 g lean beef mince
- 2 tsp ground cumin
- 1 tsp ground chilli
- 2 tsp dried oregano flakes
- 2 1/2 tsp smoked paprika (pimentón)
- 400 g can chopped tomatoes
- 1 1/2 tsp Worcestershire sauce
- 1/2 cup (125 ml) coconut cream, chilled
- Juice of 1 lime
- Charred jalapeños, halved avocado, and coriander leaves, to serve
Tomato Salsa
- 250 g cherry tomatoes, halved
- 1/3 cup coriander leaves, roughly chopped
- 1 garlic clove, crushed
- Juice of 2 limes
Method
- Preheat oven to 150°C. Arrange sweet potato slices in a single layer over 3 baking paper-lined trays and brush
with 2 tablespoons of oil. Bake for 15 minutes until beginning to dry out. Reduce oven to 110°C and bake,
turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove and cool. - Combine all tomato salsa ingredients in a bowl, season with salt, and set aside.
- Heat 1 tablespoon oil in a large frypan over medium heat. Cook onion, garlic, and capsicum for 8 minutes or
until softened. Remove and set aside. Add eggplant with remaining oil, increase heat, and cook for 8 minutes
until golden. Remove and set aside. - Add beef mince, cumin, chilli, oregano, and 2 teaspoons smoked paprika to the pan. Cook for 5 minutes until
browned. Add chopped tomatoes, Worcestershire sauce, and 2 cups (500 ml) water. Return vegetables to pan and
cook for 15 minutes until thickened. Season to taste. - In a bowl, mix coconut cream, lime juice, and remaining 1/2 teaspoon paprika. Season with salt.
- Arrange crispy sweet potato chips on a serving dish. Top with spiced beef, tomato salsa, avocado, jalapeños,
coriander, and drizzle with coconut cream dressing.
Category: Paleo Recipe
