These paleo nachos are made with sweet potatoes, guacamole, spicy beef and dairy-free cheese dip and can be served as a dinner meal or shared between friends. If you can tolerate dairy, feel free to melt some regular cheese over the top.
Sweet potato chips
- 2 medium sweet potatoes
- 2 tablespoons coconut oil or olive oil
- Sea salt
- 1 medium onion, finely diced
- 1 teaspoon olive oil or or coconut oil
- 1 long red chilli, diced
- 400 grams ground beef/beef mince (just under a pound)
- 2 garlic cloves, finely diced
- 1 teaspoon smoked paprika (regular is also fine)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander seed powder
- 1 tablespoon tomato paste
- 1.5 cups tinned diced tomatoes or tomato passata
- 2/3 teaspoon sea salt
- 1/2 teaspoon black pepper
Dairy-Free Cheese Dip
- 1/2 cup raw cashews (ideally, soaked in water for 1–2 hours prior)
- 1 cup water (plus extra)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon mustard powder or Dijon or yellow mustard
- 1/2 cube of vegetable stock or 1/2 teaspoon salt
- 1 tablespoon arrowroot powder (or tapioca)
- 1/4 cup water
- 2 medium tomatoes, diced, seeds out
- 2 tablespoons chopped spring onions/scallions
- 2 tablespoon chopped fresh coriander/cilantro
- 1/2 teaspoon chilli flakes or cayenne pepper
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1 avocado, mashed with a fork
- 1 small garlic clove, finely diced or grated
- Juice of 1/2 lime
- 1/4 teaspoon sea salt
- A little black pepper
- Sweet potato chips. If making sweet potato chips, preheat the oven to 170 C/338 F (conventional, not fan forced). Slice the sweet potato as thin as you can, you can leave the skin on. Use a mandolin slicer or a slicer setting on a food processor if you like. Toss the potato slices in melted coconut oil or olive oil, use your hands to separate the slices and get them coated evenly. Place parchment/baking paper on two flat roasting trays and place potato slices in a single layer, overlapping each other slightly if needed. Bake for 20-25 minutes and then turn the chips over. Bake for another 20 minutes or even longer if you want them very crunchy. Keep an eye on the time if you oven tends to get too hot and reduce by 5 minutes on each side.
- Spicy beef – In a deep skillet or a frying pan, heat the ghee or coconut oil over medium heat. Add the onion and chilli and sauté for 5 minutes, until golden. Add the beef and bring the heat to high. Cook and stir with a spatula for 5 minutes, separating the pieces along the way. Then add the rest of ingredients, stir and bring to boil. Turn the heat down to low and simmer for 20-25 minutes, with a lid on, stirring regularly.
- Cheese sauce dip. Place all ingredients except for arrowroot powder and extra 1/4 cups of water in a blender. Process until smooth. If too thick, add more water until it’s like a thick smoothie. Transfer to a small pot. Heat up over medium heat and stir. In the meantime, dissolve arrowroot powder in quarter of a cup of water. Stir into the sauce and take off the heat. Arrowroot will thicken the mixture. Taste for seasoning and add more salt and lemon juice if you like.
- Tomato salsa & guacamole – Combine salsa ingredients in a bowl and set aside. Prepare the guacamole and set aside.
- Finally, assemble the nachos in the following order. Place the beef in the middle of a large, deep platter. Make a well in the middle and push the beef outwards. Add the tomato salsa around the beef and place the chips on the edges of the platter. Place dollops of guacamole on the beef and pour the cheese dip in the well of the middle of the platter.