Australian_Healthy_Food_Guide_February_2017

78 healthyfoodguide.com.au

hfg RECIPES

With a fraction of the fat, kilojoules and salt, these fully loaded

sweet potato nachos will be a big hit with all the family!

Get a

load of this!

HFG

MAKEOVER

Jalapeño guacamole

2 mediumripe avocados

1 garlic clove, finely grated

2 tomatoes, seeded

and diced

1 jalapeñoorlong red chili,

seeded, chopped

1 tablespoonslime juice

½ teaspoonground cumin

1 Preheat oven to 200°C.

2 Peel and slice the sweet

potato lengthways using a

mandolin into 1.5mm slices.

3 Place sweet potato in a bowl.

Drizzle with olive oil and toss to

coat. Spread sweet potato, in a

single layer, on lined roasting

trays. Bake for 10 minutes, then

turn over and return to the oven

for a further 8–10 minutes, or

until the edges are golden.

Depending on the sweet

potatoes,they may need longer

in the oven. Season to taste; allow

to cool completely to crisp up.

4 To make the spicy Mexican

beef, heat the olive oil in a large

frying pan to a medium-high

temperature. Add the red onion,

capsicum and garlic, and cook

until softened, about 3 minutes.

Add the beef and cook, stirring

well to break up any lumps, for

5 minutes, or until browned. Add

the spices and tomato paste and

cook for 1 minute, then mix in the

canned tomatoes. Reduce the

heat to low and then simmer for

10–12 minutes. Add the drained

black beans, and season to taste.

5 To make the jalapeño

guacamole, scoop out the

avocado flesh into a large bowl.

Add remaining ingredients and,

using the back of a fork, mash

to combine. Taste and season.

6 Divide the spicy beef between

bowls and top with guacamole

and sweet potato chips. Scatter

with the feta, cherry tomatoes

and fresh coriander. Serve with

lime wedges.

This recipe and

image is from

Whole Food,

Bowl Food by

Anna Lisle;

New Holland

Publishers,

RRP $45.00. Available now at all

good bookstores and also online

at newhollandpublishers.com

Loaded black bean

nachos with sweet

potato, feta &

jalapeño guacamole

Serves 4–6

Cost per serve $3.80

Time to make 30 min

9 gluten free

2 sweet potatoes

3 tablespoons olive oil

3 tablespoons reduced-fat feta

Handful of cherry

tomatoes, halved

2 tablespoons fresh coriander

1 lime, quartered

Spicy Mexican beef

1 tablespoon olive oil

½ large red onion, fi nely diced

½ red capsicum, fi nely diced

2 garlic cloves, fi nely chopped

500g lean beef mince

½ teaspoon ground chili

1 teaspoon smoked paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 tablespoon tomato paste

1 x 400g can no-added-salt

diced tomatoes

1 x 400g can black beans,

rinsed, drained