Loaded Sweet Potato Rounds
We love the idea of loaded nachos but not the reality - though they taste great, crisps don’t make the best basis of a meal! This traybake uses our tofu, lentil and mixed bean chilli as a protein and fibre-rich topping for a base of roasted sweet potatoes instead. With a topping of melted cheddar and lime-pickled onions, we think this healthy twist is far from boring.
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NUTRITION PER SERVING (Read more)
Notes
Chilli is best when it is spoonable and has a homogenous texture so do your best to very finely and evenly chop the vegetables. If you have one, a food processor will give best results.
To drain tofu, remove it from its liquid, place on a baking tray wrapped in kitchen roll and place something heavy on top such as a pan. Allow to sit for 10-15 minutes, allowing the liquid to seep out.
Freezing Instructions: Freeze cooked chilli in a labelled, airtight container for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.
Sweet potatoes, pickled onions, herbs and avocado do not freeze well, but pickled onions keep well in the fridge for up to 1 month.
Alternatives:
cheddar cheese - plant-based alternative
Ingredients
Instructions
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.
Place the red onion and lime juice into a bowl. Toss to coat. Cover and place into the refrigerator to macerate while you prepare the rest.
Heat half of the olive oil in a large, heavy-bottomed, oven-proof saucepan over medium-high heat. Add the onion, garlic and chilli with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened and reduced. Add the red pepper and cook for a further 2-3 minutes, until reduced.
Add the spices and tomato puree. Stir through and cook for 1-2 minutes until fragrant and sticky.
Add the tamari and tofu. Cook for a further 1-2 minutes until the tofu is completely covered in spices.
Add the tomato passata, water, beans, lentils and dark chocolate. Bring to a gentle simmer, stirring to incorporate the chocolate once it melts. Cover and simmer for 10-12 minutes. Remove the lid, and cook for a further 2-3 minutes.
While the chilli is simmering, place the sweet potatoes onto a baking tray large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and place into the oven to bake for 20 minutes, until tender and turning dark golden brown in places.
Remove the sweet potatoes from the oven. Dollop with chilli, sprinkle with cheddar cheese and return to the oven for a further 12-15 minutes, until the cheese has melted.
Remove the onions from the fridge. Place the avocado and coriander into a bowl, pour over the onions and lime juice and toss to coat. Serve the loaded sweet potatoes topped with the onion and avocado mixture.
Notes
Chilli is best when it is spoonable and has a homogenous texture so do your best to very finely and evenly chop the vegetables. If you have one, a food processor will give best results.
To drain tofu, remove it from its liquid, place on a baking tray wrapped in kitchen roll and place something heavy on top such as a pan. Allow to sit for 10-15 minutes, allowing the liquid to seep out.
Freezing Instructions: Freeze cooked chilli in a labelled, airtight container for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.
Sweet potatoes, pickled onions, herbs and avocado do not freeze well, but pickled onions keep well in the fridge for up to 1 month.
Alternatives:
cheddar cheese - plant-based alternative