Healthy Sweet Potato Nachos with Beef, Salsa & Avocado Dip

You’ll need:

— 1 yellow sweet potato, cut into thin slices

— 2 tbsp olive oil

— 100g precooked minced beef (leftover)

— 30g grated cheddar cheese

— 1 ripe tomato, diced

— 1/4 spring onion, finely chopped

— 1 handful fresh cilantro, chopped

— 100g light Greek yogurt

— 1/2 avocado, mashed

— Juice of 1 1/2 limes

— Baby spinach (for serving)

— Salt, chili flakes & pepper (to taste)

Method:

— Preheat oven to 200°C (390°F).

— Toss the sweet potato slices in olive oil, spread them out on a baking sheet, and roast for about 25 minutes until they’re crispy at the edges.

— While the potatoes bake, make the salsa: mix diced tomato, spring onion, cilantro, 1 tbsp olive oil, and the juice of 1 lime. Season with salt, chili, and pepper, then set aside.

— Prepare the avocado yogurt dip by mashing the avocado and mixing it with Greek yogurt, lime juice, and a pinch of salt. Stir until smooth.

— Top the sweet potatoes with minced beef and sprinkle cheddar cheese once they are almost done. Return to the oven for 5 more minutes, until the cheese is melted.

— Serve the nachos over a bed of baby spinach, spoon the salsa on top, and add a few dollops of avocado yogurt dip.

ENJOY ♥️