Sweet Potato Chili Nachos

Informations supplémentaires

35 min. | 797 kcal | easy | Family, Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Peel and cut the sweet potatoes into small cubes. Place the textured vegetable protein in a bowl with enough water to cover. Let rehydrate. Thinly slice the green onions. Cut the tomato into small cubes. Cut the tortillas into triangles.

2. Cook the chili Heat a drizzle of oil in a large saucepan over medium-high heat. Cook half of the green onion and the sweet potatoes for 3-4 minutes. Add salt and pepper. Drain the textured vegetable protein if needed then add to the pan with the spices and 30 ^2P | 45 ^3P ml of tomato paste. Cook 2 minutes.

3. Add the broth Add the broth cube and 1.5 ^2P | 2.5 ^3P cups of water. Bring to a boil. Reduce the heat to medium-low and simmer 10-12 minutes until the sweet potatoes are tender and the liquid has reduced. Adjust the seasoning to taste.

4. Cook the tortillas Place the tortillas on a baking sheet. It doesn't matter if the tortillas overlap. If needed, use 2 sheet pans. Bake in the oven for 8-12 minutes until browned.

5. Plate your dish Top the tortillas with the sweet potato chili, sour cream, guacamole, tomatoes and remaining green onion. Add lime juice to taste. Bon appétit!

300gSweet Potato(es)

80gTextured Vegetable Protein

10gWheat tortilla(s) 6in

57gGuacamole

1unitTomato(es)

1unitVegetable Broth Cube(s)

1unitLime

86mlSour Cream

2unitGreen Onion(s)

12Spice Mix (Smoked Paprika,Cumin Powder,Garlic Powder,Dried Oregano)

30mlTomato Paste

What you need

797 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 121g

40%

fat 22g

34%

cholesterol 7mg

fiber 20g

80%

protein 37g

saturated 5g

25%

sodium 1370mg

57%

sugar 15g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg