Loaded Paleo Nachos With Fresh Salsa & Guacamole

Name: Loaded Paleo Nachos With Fresh Salsa & Guacamole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 pieces Sweet Potato (3 large sweet potatoes); 0 pieces Red Pepper Flakes (Chilli flakes); 3 tbsp Coconut Oil (3 tablespoons coconut oil); 1 piece Yellow Onion (1 onion, finely chopped); 2 pieces Garlic (2 garlic cloves, finely chopped); 2 pieces Chilli (2 long red chillies, deseeded and chopped); 2 tsp Smoked Paprika (2 teaspoon smoked paprika); 2 tsp Cumin Seeds (2 teaspoon cumin seeds, crushed); 1 lb Ground Beef (1 pound ground beef); 1 ½ tbsp Tomato Paste (1 1/2 tablespoons tomato paste); 17 ½ oz Tomato Purée (17.5 oz passata); 3 pieces Vine Ripened Tomato (3 tomatoes, diced); 1 piece Red Onion (1 red onion, finely diced); 1 handful Cilantro (1 handful cilantro, chopped); 1 handful Chives (1 handful chives, chopped); 2 pieces Avocado (2 ripe avocados, mashed); 1 piece Garlic Clove (1 garlic clove, chopped); ½ piece Lime (1/2 lime); 0 pieces Salt and Pepper (salt and pepper)

65 minMexican

Servings4

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Gluten Free
Dairy Free
Paleo
Whole30

Ingredients

For 4 servings

Sweet Potato3 pieces · 3 large sweet potatoes
Red Pepper Flakes0 pieces · Chilli flakes
Coconut Oil3 tbsp · 3 tablespoons coconut oil
Yellow Onion1 piece · 1 onion, finely chopped
Garlic2 pieces · 2 garlic cloves, finely chopped
Chilli2 pieces · 2 long red chillies, deseeded and chopped
Smoked Paprika2 tsp · 2 teaspoon smoked paprika
Cumin Seeds2 tsp · 2 teaspoon cumin seeds, crushed
Ground Beef1 lb · 1 pound ground beef
Tomato Paste1 ½ tbsp · 1 1/2 tablespoons tomato paste
Tomato Purée17 ½ oz · 17.5 oz passata
Vine Ripened Tomato3 pieces · 3 tomatoes, diced
Red Onion1 piece · 1 red onion, finely diced
Cilantro1 handful · 1 handful cilantro, chopped
Chives1 handful · 1 handful chives, chopped
Avocado2 pieces · 2 ripe avocados, mashed
Garlic Clove1 piece · 1 garlic clove, chopped
Lime½ piece · 1/2 lime
Salt and Pepper0 pieces · salt and pepper

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Steps

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