Sweet potato nachos with avocadoes and tomato salsa

Sweet potato nachos

  • Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal691
fat30g
saturates8g
carbs79g
sugars36g
fibre21g
protein16g
salt1.5g
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Ingredients

Method

  • STEP 1

    Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins. 

  • STEP 2

    Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.

  • STEP 3

    Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion. 
      
     

Goes well with

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    Overall rating

    Rating: 3 out of 5.3 ratings
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