Скачать или смотреть Sweet Potato Nachos | Quick & Healthy | SO VEGAN

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Nachos isn't usually considered a healthy snack. But we use sweet potato, which is packed with vitamins and nutrition, to create our 'nacho chips', then we cover them with jackfruit and a lovely mango salsa. Quick, healthy and seriously delicious. Yum!

Serves 2 as a meal, or 4-6 to share as a snack

Ingredients -

3 medium sweet potatoes
2 tsp onion granules
3 tsp garlic powder
2 x 400g / 14oz tinned jackfruit in water
1 tbsp southern fried seasoning mix
1 tbsp soy sauce
2 tbsp tomato puree
juice from 1/2 a lime
1 tsp maple syrup
Salt & pepper
olive oil

For the mango salsa:
1 ripe mango
1 red onion
coriander
1/2 cucumber
juice from 1/2 a lime
salt
pepper

Toppings:
red chilli
avocado
radishes
vegan yoghurt

Method -

1. Preheat the oven to 200°C / 390°F and line 2 large baking trays with baking paper.

2. Slice the sweet potato into 2mm thick circles. Transfer the sweet potato to the baking trays drizzle with a light splash of olive oil, then sprinkle over the onion granules, 2 tsp garlic powder, and season with salt and pepper. Use your hands to mix the ingredients together, making sure the sweet potato is evenly covered in the seasoning, then spread the sweet potato on the trays and bake for 20 minutes, turning the trays halfway through so they cook evenly.

3. Add a light splash of olive oil to a frying pan on a medium heat. Drain and rinse the jackfruit. Slice off the hard cores, then slice the cores into thin strips. Transfer all the jackfruit to the frying pan, along with the southern fried seasoning mix, soy sauce, 1 tsp garlic powder, tomato puree and lime juice. Fry for 2 minutes, stirring until all the ingredients have combined. Add the water, give everything another stir, then cover and leave to simmer for 15 minutes. Remove the lid occasionally and use a wooden spoon or a potato masher to mash the jackfruit into shredded pieces.

4. To prepare the mango salsa, slice the mango around the stone. Then score the flesh in a criss cross pattern and spoon out the cubes of mango. Use a knife to carefully remove any remaining flesh around the stone. Peel and dice the red onion, roughly chop the coriander leaves (discard any large stalks) and roughly chop the cucumber. Add all the ingredients to a mixing bowl along with the lime juice, and generous pinches of salt and pepper. Stir then leave to one side.

5. Meanwhile prepare the remaining toppings. Slice the red chilli, peel and slice the avocado, and thinly slice the radishes.

6. As soon as the jackfruit is ready, remove the lid and mash any remaining large chunks into shredded pieces. Season to taste with salt and pepper.

7. Transfer the sweet potato to one tray and spread it out evenly. When you’re ready to serve, top the sweet potato with the jackfruit, followed by the mango salsa, radish, red chilli, and avocado. Finally spoon a few dollops of vegan yoghurt on top. Yum!

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