Loaded Paleo Nachos With Fresh Salsa & Guacamole
3large sweet potatoes
Coconut oil, melted
3 tablespoons coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 long red chillies, deseeded & chopped
2 teaspoon smoked paprika
2 teaspoon cumin seeds, crushed
500 g beef mince
1 ½ tablespoons tomato puree
Freshly ground black pepper
3 tomatoes, diced
1 red onion, finely diced
Handful coriander leaves, chopped
Handful chives, chopped
2 tablespoons extra-virgin olive oil
2 ripe avocados, mashed
1 garlic clove, chopped
Juice half freshly squeezed lime
1 tablespoon extra-virgin olive oil
To make the beef, heat the oil in a pan and add the onions, frying for a few minutes on a medium heat, till translucent.
Add the garlic and spices and stir all together for a minute before adding the mince.
Fry the mince for a few minutes until there is no pink then add the passata, tomato puree, garlic and chill and reduce the heat.
Cook for approximately 20 minutes or until the beef sauce has fried down and reduced.
In the meantime, preheat the oven to 180 °C.
Peel the potatoes, wash and then thinly slice into thin crisps using a mandolin. Place the cut potatoes in a bowl, season with the salt and chilli flakes and ensure all the crisps are coated in the melted oil.
Place the chips individually on a baking sheet covered tray and place in the oven for approximately 20 minutes or until the potatoes are golden brown and crispy.
To make the salsa, place all relevant ingredients in a bowl and mix together. Repeat this process in a separate bowl to make the guacamole.
Place the sweet potato nachos on a plate, top with the beef, then add the fresh salsa and guacamole on top, before garnishing with the coriander leaves.