"This loaded sweet potato nachos with delicious sauteed brown button mushrooms, fresh cherry tomatoes, creamy avocado and fresh herbs is a whole lot of yum on a baking tray and it’s a killer!"
Loaded Mushroom and Sweet Potato Nachos
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 diced sweet potato (or Freak of Nature's cheat Sweet Potato Mix)
- 300 grams tortilla chips
- 150 grams roughly torn brown button mushrooms
- 1 tablepoons vegan butter
- 5 stalks of chopped with stems parsley
- 100 grams grated vegan or normal mozzarella
- to serve corn kerrnals
- to serve coriander
- 1 sliced avocado
- to serve cherry tomatoes
Method
Step 1
Roast your sliced sweet potato for 15 minutes at 200℃ or Prepare the sweet potato curry according to the instructions on the back of the Freak of Nature packet. Set aside.
Step 2
In a small pan, heat the butter on medium high for 30 seconds before adding the mushrooms, parsley, garlic and a pinch of table salt. Cook for 3 minutes before stirring and cooking for a further 2-3 minutes. Don’t over cook, the mushrooms should be golden brown and have some volume/shape still left (not completely shriveled and wrinkled). Set aside.
Step 3
In a medium 20x20 baking tray with a shallow edge, evenly scatter the tortilla chips making sure the entire bottom surface is covered. Scatter over the sweet potato curry, followed by the mushrooms and then the vegan cheese.
Step 4
Bake in a preheated oven of 200℃ for 6-10 minutes or until the cheese has melted and is turning golden brown. Remove from the oven and top with remaining ingredients of choice (I used them all). Eat warm with spiced relish or chilli sauce.