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Sweet Potato Nachos

by Naomi Twigden, Anna Pinder from Lunchbox Salads

This Mexican-inspired salad makes a perfect dish to take to work in a lunchbox. The roast sweet potatoes combine perfectly with creamy guacamole and wholesome beans.

From the book

Naomi Twigden, Anna Pinder

Ingredients

2 sweet potatoes
Olive oil
2 tbsp smoked paprika
1 red pepper
1 x 400g can kidney beans
1 x 400g can chickpeas
2 avocados
Juice of ½ lemon
1 tbsp finely chopped fresh coriander

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Method

Preheat the oven to 200C. Scrub the sweet potatoes and pat dry, then slice into 1cm-thick rounds. Pile on a baking tray. Drizzle over a little oil and season with salt and the smoked paprika. Toss together until evenly coated, then spread out in one layer. Bake for 15-20 minutes until golden brown on both sides. Turn over midway through cooking. Cool.

While the sweet potatoes are baking, remove the core and seeds from the red pepper, then cut into strips. Drain and rinse the kidney beans and chickpeas. Place these prepared ingredients in a bowl and season.

Roughly chop the avocado flesh into 2cm dice and toss with the lemon juice and coriander. Season this guacamole.

To pack: Place the cooled sweet potato nachos on one side in the lunchboxes and the guacamole on the other side, with the bean salad in the middle.

Try this:

– Turn this into Huevos Rancheros. Add cherry tomatoes, cut in half, and fry with the red pepper, beans and chickpeas in a splash of oil in an ovenproof frying pan for 10 minutes. Arrange the cooked sweet potato nachos over the surface and crack 2 eggs on top. Bake in a 180C oven for 8-10 minutes until the eggs are cooked through. Serve warm with the guacamole or a dollop of creme fraiche.

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From the book: Lunchbox Salads

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