Sweet Potato Nachos with Guacamole & Sour “Cream”[Dairy free, Gluten free, Grains free, Low Carb, Sugar free]
I have made this meal a few times over the past 2 years, attempting different veggies to substitute for the gluten nacho’s, including nut flours to make the nachos but have always enjoyed the sweet potato and the butternut or pumpkin baked until crispy alternative. These are quick to make, wholesome in the higher carbohydrate higher veggie variety and provide a tasty and filling accompaniment to the fillings and toppings in a nachos meal. Crispy baked aubergine (brinjal) may also be used, and green banana or plantains too.
The recipe begins with the making of the dairy free sour “cream”, using the cashew cheese recipe that I have previously blogged, as a base, which needs to be made ahead for ease of preparation and assembly, and the same applies for the guacamole which I made following the sour cream and refrigerated for an hour, until I needed to assemble this nachos meal. You may prefer to serve with just sliced avocado, sprinkled with fresh lime juice, however, if you enjoy the fuller flavour of a refreshing guacamole, then follow the directions as set out below. A salsa with red onion and tomato, or fresh mango and onion, chopped and mixed with a small amount of chopped fresh coriander and lime juice may be included as well.
As always, the level of spiciness is a personal choice and while this recipe is mild in spice taste as compared to my usual meals, you may adjust the spices down or up, as preferred.
FOR THE SOUR “CREAM”
1 cup raw cashew nuts, soaked in enough water to cover the nuts – for 1-2 hours
¼ tsp garlic powder and / or onion powder
Himalayan or Sea salt
2-3 tblsp freshly squeezed lemon juice OR 1-2 tsp apple cider vinegar (level of sourness determined by you)
2 tblsp coconut cream (sugars free)
- Drain the raw cashew nuts of all the water, add it together with the coconut cream into a blender or food processor and blend until a creamy consistency has been reached.
- Add in the rest of the ingredients, and, using the above measurements as a guide, adjust the flavouring as preferred.
- Pulse for 30 seconds to a minute to allow for a mix of flavours. If the consistency is too thick, you may add in 2 tablespoons of cold water or coconut milk.
- Cover and refrigerate until ready to use. The sour cream keeps for up to 5 days, refrigerated.
FOR THE GUACAMOLE
1 large, ripe Avocado
2-3 tblsp fresh coriander, chopped
1 small ripe tomato, pulp removed and chopped
a sprinkle of coriander and cumin powders
1 tsp freshly squeezed lime juice
Himalayan salt and freshly milled black pepper to taste
Optional: 1 green chilli, seeds removed if preferred, chopped
- Cream the avocado using a spoon or if preferred, chopped into small pieces.
- Add the rest of the ingredients and mix to infuse the flavours, adjusting the for the taste your prefer.
- Cover with cling wrap and refrigerate until required.
- It’s preferable to eat the guacamole within a few hours.
FOR THE SWEET POTATO NACHOS
1 medium-large sweet potato, skin on
2 tblsp coconut oil or ghee, melted
- Preheat a conventional oven at 180º celsius and line a baking tray with baking paper.
- Run the sweet potato, skin on, under cold water and wipe dry.
- Using a madolin slicer or a sharp filleting knife, carefully cut wafer thin sweet potato slices. Some kitchen graters feature a slicing side, you may use this if you have one. This works for butternut or pumpkin too.
- Toss the sweet potatoes in the melted coconut oil or ghee – you may wish to season with Himalayan Sea salt.
- Lay the sweet potato slices on the baking paper lined tray, individually.
- Bake for about 30 minutes, checking during the baking stage for level of readiness and keeping a watch that the sweet potato does not burn. The sweet potato crisps well on the baking paper.
- While the sweet potato nachos bake, proceed with preparing the minced beef or lamb.
- Remove from the oven and when slightly cool, add then to a plate as the base for your nacho meal.
FOR THE SPICY MINCED BEEF OR LAMB
300g minced beef or lamb
1 tblsp extra virgin olive oil
1 small onion, finely sliced
2 tsp garlic and ginger paste
1 green chilli, chopped (optional)
1½ tblsp mixed masala (combination of chilli powder, coriander powder, cumin powder, garam masala, tumeric powder)
½ – ¾ tsp Himalayan or Sea salt
2 tblsp tomato paste (sugars free)
1 tsp Apple cider vinegar
Optional: Fresh, sliced Jalapeno chilli peppers for topping.
- Heat the olive oil in a non-stick pan on the stove top.
- Add in the sliced onion and garlic and ginger paste and saute until translucent.
- Add in the minced lamb or beef, and using a spoon, mix to combine and break up the minced meat, until it separates.
- Add in the masala and the salt and cook for about 10-15 minutes until the minced meat is cooked.
- Switch off the heat, mix the apple cider vinegar with the tomato paste and add this mixture to the cooked minced meat. Mix well to combine.
TO ASSEMBLE THE NACHOS
- Using the plated crispy sweet potato nachos, spoon the hot minced meat onto it, add on the guacomole, and salsa (if using) and finally top with with the dairy free sour “cream”. The jalapeno peppers may be added, if preferred.
- Eat immediately – noting that the nacho’s will lose the crispiness with the toppings and this meal cannot be reheated at a later stage.