Healthy Potato Nachos

Do you feel like nachos but want a whole food version? Give these potato nachos a go!

I served them in a large bowl and the whole family loved digging their hands into them haha!

Serves: 4 Time: 50 minutes

Ingredients:

1 kg potatoes, sliced using mandoline

Jalapenos

Coriander to garnish

Sauce:

2 cups mushrooms

2 sticks celery

2 carrots

1 jar passata + 2 cups water

1 tsp maple syrup or raw honey

1 onion, diced

1 tsp smoked paprika

2 tsp cumin

1 tsp coriander

1 tsp oregano

Nacho cheeze sauce:

2 potatoes, chopped

1 carrot, chopped

1 clove garlic

½ lemon, juiced

1 tsp oregano

½ tsp smoked paprika

½ tsp turmeric

Method:

Preheat oven to 200 degrees celsius and place potatoes on a baking tray and roast for 30 minutes or until soft.

Meanwhile, heat a large frying pan and sweat onions until translucent.

In a food processor, pulse celery, carrots and mushrooms until finely chopped. You want it to resemble a mince.

Add mushroom mix tot he frying pan and cook for a few minutes before adding spices.

Sitri through and add your tomatoes, water and maple syrup. Cook for 10-15 minutes or until sauce has thickened.

To make the nacho cheeze, put a pot of water to boil and add carrots and potatoes to a steam basket.

Cook for 15 minutes or until soft. Once ready, add them along with the other ingredients to a high speed blender and blend until smooth.

Once everything is ready, it’s time to assemble.

On a large plate, place your potatoes as your first layer, top with sauce and next add nacho cheeze and jalapenos.

Repeat until the plate is full or you run out of ingredients. Top with coriander and serve!

Share with a friend that would love some healthy nachos!