Sweet Potato Nachos

Not going to lie, sweet potato is on permanent rotation in my kitchen. Fries, mash, accompaniment to salad… you name it. Substitute base for corn chips in your nachos? Heck yes!

This is a great light meal option or something for entertaining (small gatherings only people, keep safe).

Sweet Potato Nachos (serves 2)

What you’re going to need

1 large sweet potato, evenly sliced into circles

150g mince (whatever type suits your fancy)

1 clove garlic

1/2-1 teaspoon cumin

1/2-1 teaspoon paprika

1/2-1 teaspoon oregano

1/2-1 teaspoon onion powder

salt and pepper to season

50g grated cheese

handful cherry tomatoes, chopped

sour cream to serve


  1. On a lined baking tray, lay out the sweet potato, drizzle with oil and lightly salt. Bake in the oven at 180 c for 20 mins or until cooking through
  2. Whilst the potato is baking, prep the mince mixture. In a fry pan, heat up some olive oil on a high heat. Once hot, add the mince to brown off.
  3. Reduce the heat to a simmer, add the garlic, herbs and spices (cumin, paprika, oregano, onion powder, salt and pepper). Also add 1/2 cup water. Stir well and leave to simmer.
  4. Once potatoes are cooked through, place in a oven proof tray/dish. Top with the cooked mince and cheese. Place back in the oven until the cheese has melted.
  5. Serve with sour cream and fresh tomatoes. Splurge and get some guac too if you’re feeling it, why not.

Quinoa Tacos

So I’ve been thinking about making this all week so when I finally had enough time to do it, I was super excited! I love tacos, the ones with beef mince or chicken, but sometimes you just feel like something a little lighter for lunch. Also, who really knows what ┬áis in the store bought taco shells anyway! If you’re looking for a healthier taco variation, I’ve got one for you! This recipe is also vegan and glutenfree for those with special dietary requirements!

Quinoa Tacos (serves 1)

What you’re going to need

1/2 cup quinoa

1 cup water

1 baby cos lettuce (I used 5 leaves)

1/2 avocado, diced

1 tomato, diced

1 tin corn kernels (75g)

Taco seasoning (if you don’t have all the spices , you can use a premixed one or substitute ingredients with ones that you do have)

1/2 teaspoon paprika

1/2 teaspoon cumin

1/4 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon ground ginger

1/4 teaspoon chilli powder

salt and pepper


1. To prepare the quinoa, place the quinoa and water in a medium sized saucepan. Bring to the boil. Whilst the saucepan is coming to the boil, prepare your taco seasoning

2. Once water has boiled, turn down the heat to a simmer and place 1 teaspoon of the seasoning into the saucepan. Stir until well combined, then cook covered until the water has evaporated (about 10 minutes). Stir every few minutes to make sure the seasoning is well distributed through the quinoa

3. Whilst the quinoa is cooking, prepare your salsa by combining the corn, avocado and tomato in a small bowl.

4. Place 5 lettuces leaves on a plate and when quinoa is ready, spoon a heaped tablespoon into each leave. Top with the salsa and voila!

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