NOT SO NAUGHTY NACHOS

Ingredients

• 260 g Sweet potato, peeled and chopped
• 1/2 pcs Fresh lime juice
• 1/2 tsp Smoked paprika
• 1 pinch Salt and pepper to taste
• 60 g Almond milk, unsweetened
• 2 tbsp Nutritional yeast
• 1 tbsp Tahini
• 1/2 tsp Garlic powder
• 85 g Corn on the cob
• 170 g Black beans, canned, drained, MRSJP
• 190 g Salsa sauce
• 1/2 pcs Lime, cut into wedges

Method

1. Preheat the oven to 200°C (400°C).
2. Place all of the dressing ingredients in a blender and pulse and blend until smooth. Set aside. (Dressing ingredients are - Almond milk, nutritional yeast, tahini, garlic powder and a pinch of salt)
3. Line a large baking tray with baking paper. Slice the sweet potatoes into very thin slices, wedge shape and spread out evenly on the tray. Sprinkle with lime juice, paprika and salt. Bake for about 30 mins.
4. Turning once at 15 mins.
5. Cut the kernels from the cob. Heat a non stick pan over medium heat and lightly char the kernels.
6. Do not over cook.
7. Once cooked, divide and layer the sweet potato chips onto 2 separate plates and top with the corn, black beans, salsa and serve.
8. Place either on the side or drizzle with the cheesy sauce.
9. Serve with a slice of the lime wedges.
10. Add some chillies or jalapeno to spice things up.
11. Enjoy.