Joe Wicks' sweet potato nachos recipe

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Joe Wicks' sweet potato nachos recipe

This is actually a really healthy recipe with loads of good stuff. Don't be put off by the long cook time – it's mostly hands-off, with the sweet potatoes roasting in the oven.

Ingredients

  • 4 medium sweet potatoes (around 600g/21oz), peeled and sliced into 5mm thick coins
  • 1 tbsp light olive oil
  • 1 tsp salt
  • 60 g Cheddar, grated
  • 4 tbsp low-fat natural yogurt, to serve
  • 4 medium sweet potatoes (around 600g/21oz), peeled and sliced into 5mm thick coins
  • 1 tbsp light olive oil
  • 1 tsp salt
  • 2.1 oz Cheddar, grated
  • 4 tbsp low-fat natural yogurt, to serve
  • 4 medium sweet potatoes (around 600g/21oz), peeled and sliced into 5mm thick coins
  • 1 tbsp light olive oil
  • 1 tsp salt
  • 2.1 oz Cheddar, grated
  • 4 tbsp low-fat natural yogurt, to serve
For the spiced mince
  • 1 tbsp oil
  • 1 red onion, diced
  • 100 g veggie mince (or minced/ground beef)
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 1 pinch chilli powder
  • 130 g frozen sliced bell pepper (or the same amount of fresh, sliced)
  • 1 tbsp oil
  • 1 red onion, diced
  • 3.5 oz veggie mince (or minced/ground beef)
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 1 pinch chilli powder
  • 4.6 oz frozen sliced bell pepper (or the same amount of fresh, sliced)
  • 1 tbsp oil
  • 1 red onion, diced
  • 3.5 oz veggie mince (or minced/ground beef)
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 1 pinch chilli powder
  • 4.6 oz frozen sliced bell pepper (or the same amount of fresh, sliced)
For the refried beans
  • 1 x 400g/14oz tin of black beans, drained but liquid reserved
  • 1 pinch salt
  • 1 tsp ground cumin
  • 1 x 400g/14oz tin of black beans, drained but liquid reserved
  • 1 pinch salt
  • 1 tsp ground cumin
  • 1 x 400g/14oz tin of black beans, drained but liquid reserved
  • 1 pinch salt
  • 1 tsp ground cumin
For the salsa
  • 200 g cherry tomatoes, roughly chopped
  • 1 handful fresh coriander (cilantro), finely chopped
  • 1 lime, juice only
  • 1 pinch salt
  • 7.1 oz cherry tomatoes, roughly chopped
  • 1 handful fresh coriander (cilantro), finely chopped
  • 1 lime, juice only
  • 1 pinch salt
  • 7.1 oz cherry tomatoes, roughly chopped
  • 1 handful fresh coriander (cilantro), finely chopped
  • 1 lime, juice only
  • 1 pinch salt

Details

  • Cuisine: Tex-Mex
  • Recipe Type: Sweet potato
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 80 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
  2. Toss the sliced sweet potatoes with the oil and salt on a large baking tray, then spread them out into a single layer (you may need a second baking tray). Roast for 30-40 minutes, flipping them over halfway through, until starting to turn golden.
  3. For the spiced mince, heat the oil in a large frying pan over a medium-low heat. Add the onion and cook for about 5 minutes until translucent.
  4. Add the mince, breaking it up with your spoon, and cook for a few minutes according to the packet instructions, or until the mince is no longer pink if using beef.
  5. Stir in the cumin, coriander, paprika, chilli powder and frozen (or fresh) sliced peppers. Stir until the peppers have defrosted and warmed through (about 5 minutes if using fresh, until softened). Tip into a bowl and set aside.
  6. For the refried beans, return the same pan to the heat and add the drained beans along with 100ml/3.3fl oz of the liquid reserved from the tin, the salt and cumin. Mash with a potato masher in the pan, loosening with more bean liquid as needed, to make a creamy, slightly chunky paste. Remove from the heat and set aside.
  7. Mix together all of the salsa ingredients in a small bowl and set aside.
  8. Once the potato nachos are roasted, top with spoonfuls of the refried beans, followed by a layer of the mince mixture and finally sprinkle over the grated cheese.
  9. Return to the oven for 10-15 minutes until the cheese has melted and crisped up in places.
  10. Remove from the oven, top with the salsa and some dollops of yogurt, then serve.

This recipe is from Feel Good Food by Joe Wicks, published by HQ, HarperCollins. Out now in hardback (£20) and ebook.

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