Loaded Paleo Nachos With Fresh Salsa & Guacamole

Ingredients

• •3 large sweet potatoes
• •chilli flakes
• •3 tablespoons coconut oil
• •1 onion
• •2 garlic cloves
• •2 long chillies
• •2 teaspoons paprika
• •2 teaspoons cumin seeds
• •1 pound ground beef
• •1½ tablespoons tomato paste
• •17½ oz passata
• •3 tomatoes
• •1 red onion
• •1 handful cilantro
• •1 handful chives
• •2 avocados
• •1 garlic clove
• •½ lime
• •salt and pepper

Method

Adapted from foodista.com

1. 1To make the beef, heat 1 tbsp coconut oil in a pan.
2. 2Add the chopped onion, frying for a few minutes on a medium heat, till translucent.
3. 3Add the 2 cloves of chopped garlic, paprika, and cumin seeds.
4. 4Stir all together for a minute before adding the ground beef.
5. 5Fry the ground beef for a few minutes until there is no pink.
6. 6Add the passata, tomato paste, and chopped chilies.
7. 7Reduce the heat.
8. 8Cook for approximately 20 minutes or until the sauce has reduced and thickened. Taste.
9. 9Season with salt and pepper as desired.
10. 10In the meantime, preheat the oven to 350F/180 C.
11. 11Peel the sweet potatoes, wash and then thinly slice into thin crisps using a mandolin.
12. 12Place the cut sweet potatoes in a bowl.
13. 13Season with the salt and chili flakes.
14. 14Add 2 tbsp melted coconut oil, ensuring all the slices are coated.
15. 15Place the potato slices individually on a baking sheet covered tray.
16. 16Place in the oven for approximately 20 minutes or until the potatoes are golden brown and crispy.
17. 17To make the salsa, place the diced tomatoes, diced red onion, chopped cilantro leaves, and chopped chives in a bowl.
18. 18Mix together.
19. 19In a separate bowl, combine the mashed avocado, 1 chopped garlic clove, juice from ½ lime, and salt.
20. 20Place the sweet potato slices on a plate.
21. 21Top with the beef.
22. 22Add the fresh salsa and guacamole on top, before garnishing with a few coriander leaves.