Whilst I do believe that the “Paelio Diet” is just another successful marketing ploy, I do believe that their concepts on food are what we should be eating. That is; how can it be a “diet” when it’s what we should be eating anyway?
That being said, this is a great alternative to standard Nachos (I do love nachos)!
Remember, this is week is all about teamwork…that includes our food. This is not a single portion, share it with your mates!
NB: Please see the original source of this post at the bottom of the recipe.
Preparation time: 20 minutes
Cooking time: 20 minutes
Number of servings: 4-6
Sweet potato chips
- 1 large sweet potato
- 2 tbsp macadamia oil or coconut oil
- sea salt
- 1 medium brown onion, finely diced
- 1 tsp ghee or coconut oil
- 1 long red chilli, diced
- 300-400 g ground beef/beef mince
- 2 garlic cloves, finely diced
- 1/2 tsp smoked paprika (regular is also fine)
- 1/2 regular paprika
- 1/2 tsp ground cumin powder
- 1/2 tsp ground coriander seeds
- 1 tbsp tomato paste
- 1 1/2 cup canned diced tomatoes or tomato passata
- 2/3 tsp sea salt
- 1/2 tsp black pepper
- 2 medium tomatoes, diced, seeds out
- 2 tbsp chopped green onion
- 2 tbsp chopped fresh coriander (cilantro)
- 1/2 tsp chilli flakes or cayenne pepper
- 1-2 tbsp lime juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1 avocado, mashed with a fork
- 1 small garlic clove, finely diced or grated
- 1 tbsp lime juice
- 1/2 tsp sea salt
- black pepper
1) Sweet potato chips
a) Preheat oven to 170 C/338 F.
b) Slice the sweet potato as thin as you can.
c) Toss potato slices in macadamia or coconut oil, use your hands to separate the slices so as many get covered in oil as possible.
d) Place baking paper on two flat roasting trays and place potato slices in a single layer, overlapping each other slightly if needed.
e) Bake at 170 C for 20-25 minutes and then turn the chips over.
f) Bake for another 20 minutes or even longer if you want them very crunchy.
2) Spicy beef
a) Heat coconut oil over medium heat.
b) Add onion and chilli and sauté for 5 minutes, until golden.
c) Add the beef and bring the heat to high.
d) Cook and stir with a spatula for 5 minutes, separating the pieces along the way.
e) Add the rest of ingredients, stir and bring to boil.
f) Turn the heat down to low and simmer for 20-25 minutes, with a lid on, stirring regularly.
3) Tomato salsa & guacamole
a) Combine salsa ingredients in a bowl and set aside.
b) Prepare the guacamole and set aside.
4) Finally, assemble the nachos in the following order.
a) Place the beef in the middle of a large, deep platter.
b) Make a well in the middle and push the beef outwards.
c) Add tomato salsa around the beef and place the chips on the edges of the platter.
d) Place dollops of guacamole on the beef and pour the cheese sauce in the well of the middle of the platter.