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Sweet Potato Nachos

A healthy, vegetarian nachos - it is here! Our friend Nadia Felsch, creator of the healthy bake mixes at Wholefood Society, has shared this drool-worthy recipe with us that we promise is worth trying!

Recipe: Sweet Potato Nachos

Serves 4 as a starter


Sweet Potato Chips

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  • 2 medium avocados
  • ¼ cup fresh coriander, finely chopped
  • Juice of ½ fresh lemon
  • Juice of ½ fresh lime
  • Salt and pepper, to taste


  • 1 cup red cabbage
  • 200g cherry tomatoes
  • 180g cheddar cheese
  • ½ can kidney beans (120g)
  • Fresh coriander leaves, to serve
  • Freshly sliced shallots, to serve
  • Fresh lime wedge, to serve


  1. Preheat oven to 175°C(electric oven)
  2. Wash sweet potatoes well and chop in half width-ways
  3. Cut roughly 1cm wide chips/fries and place in a large mixing bowl Massage in the oil and seasoning for even coverage Place evenly spaced in a large, lined baking tray
  4. Once to heat, bake for 20 minutes
  5. Shake the tray and bake for a remaining 20-25 minutes or until golden and crisped
  6. Whilst baking, prepare the guacamole by scooping out avocados and taking a fork to smash into a paste
  7. Add coriander, lemon, lime juice and season to taste before mixing well and setting aside Prepare nachos ingredients starting with finely shredding cabbage
  8. Wash and quarter tomatoes
  9. Grate cheese Drain and rinse kidney beans
  10. Once the sweet potato chips are baked, arrange them in a pile on the same baking tray
  11. Top with kidney beans, cheese and bake for 5 minutes until the cheese has melted
  12. Remove from oven and arrange on a serving plate
  13. Top with cabbage, tomatoes and guacamole
  14. Serve with coriander leaves, sliced shallots and fresh lime wedge

Note – this recipe can easily be made vegan by leaving out the cheese.

Find out more about Nadia and read what she eats in a day here

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