Vegan Sweet Potato Nachos, Beans and Avocado

Ingredients

1 kg gold sweet potatoes, thinly sliced
2 Tbs extra virgin olive oil
1 brown onion, finely chopped
300 g eggplant, finely chopped
150 g zucchini, finely chopped
2 tsp smoked paprika
400 g can no-added-salt diced tomatoes
2 x 40 0g cans no-added-salt red kidney beans, rinsed, drained
40 g plant-based cheddar, grated
1 avocado, stoned, peeled, thinly sliced
2 tomatoes, finely chopped
1/3 cup coriander sprigs

Method

Preheat air fryer to 200 C. Combine sweet potato in a large bowl with 2 tablespoons oil. Place in the basket of the air fryer and cook, tossing occasionally, for 20 minutes or until the sweet potato is tender. (Alternatively, bake the sweet potato on lined trays in the oven at 200 C for 25 minutes, turning once, or until tender).

Meanwhile, heat remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until just tender. Add the eggplant and zucchini and cook, stirring, for 5 minutes or until the eggplant softens. Add the paprika and cook, stirring, for 30 seconds or until aromatic.

Add diced tomato and kidney beans. Reduce heat to low. Cook, covered, for 10 mins or until the vegetables are tender and the sauce thickens slightly.

Arrange the sweet potato on a serving platter. Top with bean mixture, cheddar, avocado, chopped tomato and coriander. Season with pepper.

Serve with lime wedges.

Credits: Coles

Photo Credits: Coles