Sweet Potato Nacho Boats
I love Mexican food, especially nachos, so this was a much needed alternative for me.
I did have some friends over for dinner who are Banting, so for them I added some mixed cheddar and mozzarella which I just left out on my own one to keep it dairy-free. Feel free to add jalapeños if you so desire.
2 sweet potatoes (R14)
2 chicken breasts (R15)
1 handful of crisp lettuce (R4)
1 tomato (R1.50)
1 onion (R1.50)
1 avo (R4)
1 tin of whole peeled tomatoes (R11)
1 tbsp. apple cider vinegar
salt, pepper, mixed herbs and Tobasco (optional) to taste
olive oil for cooking
Total Estimated Price: R51
1. Preheat your oven to 180.
2. Place your sweet potatoes in the microwave for 10 minutes.
3. Slice your sweet potatoes in half and scoop out the flesh on the inside. (Don’t throw it away, you can always eat it with an egg and bacon for breakfast the next day.)
4. Place the sweet potato skins on a baking tray lined with foil. Drizzle with a generous amount of olive oil and place in the oven. Grill until crispy, flipping them over half way. (Note: mine didn’t crisp up as much as I’d hoped because I didn’t scoop enough flesh out. They were still delicious though!)
5. Season your chicken breasts with salt and pepper and place in the microwave for 12 minutes or until cooked through.
6. When your chicken breasts are done, simply use 2 forks to shred them.
7. Slice your onion into small chunks and place it in a pot or pan along with your tinned tomatoes.
8. Add Tobacso, salt, pepper and herbs to taste.
9. Add this saucy salsa to your sweet potatoes, followed by some shredded chicken. If you’re serving yours with cheese, add it now.
10. Place into the oven for about 10minutes.
11. Place your avo in a bowl and add apple cider vinegar, salt and pepper.
12. Mash with a fork to make guacamole.
13. Slice your tomato and lettuce.
14. When your nacho boats come out of the oven, top them with the tomato, lettuce and guacamole to serve.