SWEET POTATO MINI NACHO BOWLS

Looking for the perfect treat to jazz up your Meatless Monday, Taco Tuesday or Fredagsmys (roughly translates from Swedish as “Friday cosy time” 😀 )? I thought so! Now, before you get started making these delicious Sweet Potato Mini Nacho Bowls, please note that there’s the super-easy version, and there’s the “cheese”-topped version (which is also easy, but takes a little extra prep time).

It’s your choice. Either way, you can be assured that these will taste delicious and rather look cute on your table.

To make it easier, for those who just want the Whipped Sweet Potato “Cheese” Dip recipe, you can get it here.

If the Sweet Potato Mini Nacho Bowls are what you came here for, read on. I have stated that this recipe will serve 2-4 and this will depend upon how you serve them (as an appetizer or a main), what you serve them with (you may wish to have them with rice and/or salad)… and how hungry you are!

And, this has nothing to do with food, but I feel compelled to add this anyway, after reminiscing with my friend today over lunch.

I miss being here.

I mean, I miss being here on this blog… in a more “emotionally present” way. I tend to share my everyday “feels” on Instagram nowadays, only because it is easier, faster and I am connected to that space almost everyday. But this space – the so-called blogosphere – will always be special to me.

I realised today that I probably never prioritised myself or my emotional/spiritual well-being more than I did during my high risk pregnancy with Lillian (who some of you may know as Cupcake). And, for a time, this humble little blog was my link to the outside world and a vehicle for me to keep myself both inspired and accountable.

For all the support, inspiration and kindness I received during that time from people who connected with me here, I am forever grateful. To those who are still here, well… I think of you as old friends now (honestly getting teary-eyed as I type this). And to those who have connected with me recently, I thank you for being here too and hope to share more with you. More recipes, sure. But more of myself too.

<3 Marisa xx

SWEET POTATO MINI NACHO BOWLS

Serves 2-4

INGREDIENTS FOR POTATOES

6 medium-sized sweet potatoes, washed and scrubbed but not peeled
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sweet paprika
1 tbsp olive oil (optional)
Salt & pepper to taste

INGREDIENTS FOR EASY BEAN & CORN MIX
1 small can of sweetcorn, drained, rinsed, patted dry with paper towel
1 can black beans, drained & well-rinsed
1 small onion, finely chopped
1-2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp ground coriander
1-2 roasted red bell peppers, chopped (homemade or from a jar)
1 jalapeño, finely chopped (optional)
Salt & pepper to taste

FOR SERVING all of the following work well

Fresh lime wedges
Fresh sliced chilli
Fresh basil/coriander/mint
Slices of avocado
Guacamole
Tomato based salsa
Taco sauce
Cashew cheese
Tahini dressing
Greek-style yogurt
etc., etc.!

 

DIRECTIONS

1. Preheat your oven to 190°C (you can adjust this temperature according to your oven’s settings, but somewhere between 180°C and 200°C works).
   Pop your scrubbed sweet potatoes on a foil-lined baking tray and bake them for 40-45 minutes or until the skin is wrinkled and the potato inside is tender.
2. Meanwhile get onto toasting your corn. Over medium heat, pop the sweetcorn into a frying pan with a small amount of oil of choice (I use coconut or olive). Allow the corn to brown on one side by leaving it without stirring for 3-5 minutes. Stir, then leave for an additional 3-5 minutes until corn has acquired a richer toasted colour. Remove from heat and set to the side in a bowl.
3. Heat a pan over medium heat. Add a small amount of oil of choice (I use coconut or olive), the chopped onion and the crushed garlic. Sauté until translucent. Add the chopped red bell peppers (and jalapeño if using). Add the black beans and the corn you toasted earlier. Stir through the spices and season the mix to taste.
4. Your potatoes should be ready after 40-45 minutes and this is where you decide if you want to do it the super-easy way, or the simple “cheese” dip-topped way! Read on for directions for the super-easy way first (I’ll pop the “cheese”-topped version directions down below*). Remove sweet potatoes from the oven and slice them in half.
5. With a fork, give the sweet potato a good mashing, but be careful to keep the potato skins intact (they are your “bowls”, remember 😉 ). You can add a tiny drizzle of olive oil at this point if you like. Sprinkle a little pinch each of garlic powder, onion powder and sweet paprika over each potato half and mash a little to incorporate.
6. Top with heaped spoonfuls of the bean and corn mix, before dressing with a little squeeze of lime juice and adding extra toppings of choice. And don’t forget to pop some little tortilla chips or organic corn chips right into the mini nacho bowls for dipping!

*FOR MAKING THE “CHEESE”-TOPPED VERSION

INGREDIENTS

6 small-medium sweet potatoes, washed & scrubbed but not peeled
3 tbsp* plant milk of choice (I used cashew milk)
2 tbsp olive oil
1 tbsp lemon juice
1/2-1 tsp garlic powder
1/2-1 tsp onion powder
1/2-1 tsp sweet paprika
2 tbsp nutritional yeast (optional)
Salt (and pepper, if you like) to taste

INGREDIENTS FOR EASY BEAN & CORN MIX
1 small can of sweetcorn, drained, rinsed, patted dry with paper towel
1 can black beans, drained & well-rinsed
1 small onion, finely chopped
1-2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp ground coriander
1-2 roasted red bell peppers, chopped (homemade or from a jar)
1 jalapeño, finely chopped (optional)
Salt & pepper to taste

FOR SERVING see list of toppings above

DIRECTIONS

1. Preheat your oven to 190°C (you can adjust this temperature according to your oven’s settings, but somewhere between 180°C and 200°C works).
   Pop your scrubbed sweet potatoes on a foil-lined baking tray and bake them for 40-45 minutes or until the skin is wrinkled and the potato inside is tender.
2. Meanwhile get onto toasting your corn. Over medium heat, pop the sweetcorn into a frying pan with a small amount of oil of choice (I use coconut or olive). Allow the corn to brown on one side by leaving it without stirring for 3-5 minutes. Stir, then leave for an additional 3-5 minutes until corn has acquired a richer toasted colour. Remove from heat and set to the side in a bowl.
3. Heat a pan over medium heat. Add a small amount of oil of choice (I use coconut or olive), the chopped onion and the crushed garlic. Sauté until translucent. Add the chopped red bell peppers (and jalapeño if using). Add the black beans and the corn you toasted earlier. Stir through the spices and season the mix to taste.
4. Remove sweet potatoes from the oven, slice them in half, scoop out the flesh carefully with a spoon (keep the potato skins to the side) and blitz the sweet potato in a food processor with the plant milk and olive oil until smooth.
   Add remaining “cheese” dip ingredients to the mix. Blitz until well combined, try a little of the mix, then season to taste, adding more salt and spices, if you like.
5. Add a heaped tablespoon or two of the “cheese” dip back into the empty potato skins. Top with heaped spoonfuls of the bean and corn mix, before topping with more dip, adding extra toppings of choice and dressing with a little squeeze of lime juice. Don’t forget to pop some little tortilla chips or organic corn chips right into the mini nacho bowls for dipping!