Sweet potato nachos

Serves: 6 

Prep time: 15 mins

Cooking time: 20 minutes

Ingredients: 

• 2 medium sweet potatoes, sliced 
• Cooking oil spray 
• 500g lean beef mince 
• 1 red onion 
• 1 long red chilli, finely sliced (optional) 
• 1tsp smoked paprika 
• 1tsp ground cumin 
• 1tbsp tomato paste 
• 1 tin (400g) diced tomatoes (reduced salt) 
• ½ cup water 
• 2 avocados, diced 
• Juice of 1 lime 
• ½ cup coriander, coarsely chopped 
• 2 tomatoes, seeded and chopped 

Optional: 2 tbsp reduced fat Greek style yoghurt 

Method: 

1. Preheat the oven to 230ºC.
2. Spread sweet potato slices on oven trays and spray lightly with oil. Roast for 18-20 minutes or until edges are crisp. 
3. Spray fry pan with oil, add red onion, chilli and spices and cook until soft. 
4. Add mince and cook until juices have evaporated and mince is browned. 
5. Stir in tomato paste, canned tomatoes and water. Bring to the boil, simmer for 10-15 minutes or until liquid has almost evaporated. 
6. Combine avocado, lime juice and coriander in a medium sized bowl. 
7. Arrange sweet potato slices on a serving plate and spoon over some of the meat sauce. Top with the avocado mixture, chopped tomatoes and yoghurt (optional).