Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Sweet potato and cauliflower nachos with chargrilled corn salsa
You won’t miss the meat in these sweet potato nachos, loaded up with a fresh veg topping
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 tsp chilli powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp crushed red chillies
- ¼ tsp dried oregano
- 3 medium sweet potatoes, scrubbed and cut into ½cm slices
- 1 small cauliflower, broken into small florets
- 1½ tbsp olive oil
- 1 corn on the cob
- 400g tin black beans, drained
- 50g lighter cheddar cheese, grated
- ½ avocado
- 25g fat-free Greek yogurt
- 2 limes, juiced
- 1 jalapeño chilli, seeds removed and thinly sliced
- 3 spring onions, thinly sliced
- 1 large handful fresh coriander leaves, roughly chopped
Method
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1
Preheat the oven to 220°C/gas mark 7. Combine the chilli powder, cumin, paprika, chillies and oregano for your spice mix. Drizzle the sweet potato and cauliflower with the oil, then toss in the spice mix. Spread out in a single layer over one or two baking trays. Roast for 20 minutes, then turn and roast for a further 15-20 minutes, until the vegetables start to caramelise and crisp up.
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2
Meanwhile, heat a griddle pan over a medium-high heat. Add the corn and cook for 18-20 minutes, turning occasionally, until tender and just charred. Wrap in foil and set aside to cool.
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3
Transfer the roasted vegetables to an ovenproof serving dish and empty half the black beans around the middle. Sprinkle over the cheese, then return to the oven for 5 minutes.
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4
Meanwhile, mash together the avocado and yogurt with 2 tsp lime juice and season well. Carefully cut the corn kernels from the cob and toss with the remaining black beans, jalapeño, spring onions, coriander and the juice of half a lime. Season.
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5
Once the cheese has melted, remove the vegetables and beans from the oven and leave to rest for a few minutes. Cover with the salsa and spoon over the guacamole. Serve with some lime wedges.
