Sweet Potato Chili Nachos
with textured vegetable protein, sour cream, lime and guacamole
Informations supplémentaires
35 min.
|
797 kcal
|
easy
|
|
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
2%
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