Vegan Sweet Potato Nachos
Caralee Fontenele: 
Serves: 4
  • 2 large sweet potatoes
  • Olive oil to drizzle
  • 3 tomatoes, finely diced
  • ½ red onion, finely diced
  • 1 Lebanese cucumber
  • 1 handful fresh coriander
  • 1 long red chilli
  • ½ cup of black beans
  • 1 large avocado
  • ½ lime, juice
  • 1 teaspoon dried rosemary
  • Salt & pepper to taste
  1. Turn the oven on to 180 degrees Celsius and line two oven tray’s with baking paper.
  2. Wash the sweet potato and slice into rounds that are approximately 1-2 mm thick.
  3. Lay the rounds on the baking tray in a single layer, drizzle with oil and sprinkle with salt and rosemary. Place in the oven for 15 - 20 minutes or until cooked. Turn if required.
  4. In the meantime, finely dice the tomatoes, onion, long red chilli and cucumber. Reserve 2 tablespoons of tomato for the guacamole. If you want it less spicy, remove the seeds from the chilli.
  5. Chop the coriander and place all the ingredients in a large mixing bowl. Squeeze with half a lime, drizzle with oil and sprinkle with salt and pepper. Mix together.
  6. To make the guacamole, cut the avocado in half and scoop out the flesh and place in a bowl along with the 2 tablespoons of diced tomato, juice from half a lime and salt and pepper. Smash all the ingredients together with a fork.
  7. Heat the black beans ready to top, if you prefer you can also smash the beans.
  8. Once the sweet potato is cooked, place around on a large plate and top with tomato salsa, beans, guacamole and garnish with further coriander.
Recipe by Caralee Fontenele - the best is yet to come at