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Overhead shot of low FODMAP sweet potato nachos with sweet potato chips, topped with quinoa, vegetables, guacamole and lime wedges. Styled on a wooden board.

Sweet Potato Nachos | Vegan, Gluten & Grain Free, Paleo

  • Author: Ashlyn Lincoln
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 3 mains or 5 sides/snacks 1x
  • Cuisine: Mexican
  • Diet: Vegan

Scale

Ingredients

Low FODMAP Mexican Seasoning

  • 2 tbsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • 2 tsp ground coriander seeds
  • ½ tsp ground chilli
  • 1 tsp fine sea salt

Nachos

  • 2 large sweet potatoes (approx. 500g each), peeled and sliced into 3mm-thick rounds
  • 1 cup quinoa
  • 2 cups all-natural stock of choice (salted water is also fine but less flavoursome)
  • 1 large red capsicum, deseeded and chopped
  • 5 spring onions (green part only), chopped
  • 1 small handful fresh coriander leaves, roughly chopped, to serve
  • ¼ tsp dried chilli flakes, to serve (optional)
  • Lime wedges, to serve

Guac:

  • 2 large avocados
  • Juice of ½ lime
  • Handful of coriander leaves, roughly chopped
  • 5 spring onions (green part only), chopped

 


Instructions

  1. Preheat oven to 220*C and line two large trays with baking paper.
  2. To make the Low FODMAP Mexican Seasoning, place all ingredients in a small jar, pop the lid on, and shake vigorously to combine.
  3. To make the chips, arrange the sweet potato slices in a single layer on the prepared baking trays, ensuring they are not touching one another or they won’t crisp up. Drizzle very lightly with olive oil and sprinkle with a quarter of the spice mix. Bake for 20 minutes, then remove from the oven and use tongs to turn the sweet potato over. Add another sprinkle of spice mix, then return to the oven for a further 15-20 mins or until the sweet potato is fully cooked and crispy around the edges. Remove from oven and set aside. You may also wish to swap the tray positions half way through to ensure even baking.
  4. In the meantime, rinse the quinoa under cold running water. Transfer to a saucepan, add the stock/salted water and half of the remaining seasoning, and bring to the boil over medium/high heat. Reduce to low and simmer, covered, until the liquid has been absorbed, roughly 8-10 mins. The quinoa is ready as soon as the germ (the little white ring around the seed) becomes exposed. It should be al dente – not crunchy, nor mushy. If there is slightly too much liquid, simply drain it. Fluff with a fork and set aside.
  5. Heat a little coconut oil in a frypan over medium heat. Sauté the capsicum and half of the spring onions until the capsicum is slightly tender, approximately 5 minutes. Remove from heat and set aside.
  6. To make the guac, place the avocado in a bowl and mash with a fork. then mix through the lime juice, spring onion, and coriander. Season with a generous sprinkle of Mexican seasoning and a little extra sea salt. Set aside.
  7. Assemble the nachos on a serving board by arranging the sweet potato chips on the bottom, then piling on the quinoa, sautéed capsicum, and guac. Garnish with coriander leaves, spring onions, lime wedges, chilli flakes if using, and a light sprinkle of the spice mix. If you’ve got any good-quality chipotle sauce on hand, feel free to drizzle some over. Serve immediately while the sweet potato chips are crispy around the edges and the quinoa and capsicum are still warm. Buen Provecho!

Notes

REGARDING FODMAPS: If you’re currently super sensitive to polyols (the ‘P’ in FODMAP), the sweet potato and avocado in this recipe may not be suitable for you. I’ve always been able to tolerate large amounts of them, but everyone is different. For those with aggressive IBS, ⅛ avocado or 20g is considered low in sorbitol and thus safe; ¼ or 40g is considered moderate and should be limited. 70g sweet potato is considered low in mannitol and thus safe; 107g is considered moderate and should be limited.

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