Paleo Nachos with Sweet Potato Chips

🧂 Ingredients

• 2 medium sweet potatoes
• 2 tablespoons coconut oil

  or olive oil
• Sea salt
• 1 medium onion

  finely diced
• 1 teaspoon olive oil

  or coconut oil
• 1 long red chilli

  diced
• 400 grams ground beef

  beef mince, just under a pound
• 2 garlic cloves

  finely diced
• 1 teaspoon smoked paprika

  regular is also fine
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander seed powder
• 1 tablespoon tomato paste
• 1.5 cups diced tomatoes

  or tomato passata, tinned
• 2/3 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup raw cashews

  ideally, soaked in water for 1-2 hours prior
• 1 cup water

  plus extra
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1/4 cup nutritional yeast flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon mustard powder

  or Dijon or yellow mustard
• 1/2 cube of vegetable stock

  or 1/2 teaspoon salt
• 1 tablespoon arrowroot powder

  or tapioca
• 1/4 cup water
• 2 medium tomatoes

  diced, seeds out
• 2 tablespoons chopped spring onions/scallions
• 2 tablespoon chopped fresh coriander/cilantro
• 1/2 teaspoon chilli flakes

  or cayenne pepper
• 2 tablespoons lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1 avocado

  mashed with a fork
• 1 small garlic clove

  finely diced or grated
• Juice of 1/2 lime
• 1/4 teaspoon sea salt
• A little black pepper

Instructions

• 1 Sweet potato chips.
  
  If making sweet potato chips, preheat the oven to 170 C / 338 F (conventional,
  not fan-forced). Slice the sweet potato as thin as you can, you can leave the
  skin on. Use a mandolin slicer or a slicer setting on a food processor if you
  like. Toss the potato slices in melted coconut oil or olive oil, use your hands
  to separate the slices and get them coated evenly. Place parchment/baking paper
  on two flat roasting trays and place potato slices in a single layer,
  overlapping each other slightly if needed. Bake for 20-25 minutes and then turn
  the chips over. Bake for another 20 minutes or even longer if you want them very
  crunchy. Keep an eye on the time if you oven tends to get too hot and reduce by
  5 minutes on each side.
• 2 Spicy beef.
  
  In a deep skillet or a frying pan, heat the ghee or coconut oil over medium
  heat. Add the onion and chilli and sauté for 5 minutes, until golden. Add the
  beef and bring the heat to high. Cook and stir with a spatula for 5 minutes,
  separating the pieces along the way. Then add the rest of ingredients, stir and
  bring to boil. Turn the heat down to low and simmer for 20-25 minutes, with a
  lid on, stirring regularly.
• 3 Cheese sauce dip.
  
  Place all ingredients except for arrowroot powder and extra 1/4 cups of water in
  a blender. Process until smooth. If too thick, add more water until it's like a
  thick smoothie. Transfer to a small pot. Heat up over medium heat and stir. In
  the meantime, dissolve arrowroot powder in quarter of a cup of water. Stir into
  the sauce and take off the heat. Arrowroot will thicken the mixture. Taste for
  seasoning and add more salt and lemon juice if you like.
• 4 Tomato salsa & guacamole.
  
  Combine salsa ingredients in a bowl and set aside. Prepare the guacamole and set
  aside.
• 5 Finally, assemble the nachos in the following order. Place the beef in the
  middle of a large, deep platter. Make a well in the middle and push the beef
  outwards. Add the tomato salsa around the beef and place the chips on the edges
  of the platter. Place dollops of guacamole on the beef and pour the cheese dip
  in the well of the middle of the platter.

Nutrition Info