If you’ve ever been to Bondi Harvest, you’ve been many times. It’s the sort of place that keeps you coming back, again and again. The food is fresh, healthy and seriously tasty but one of our favourite things is that it’s also nourishing—it’s filling but leaves you feeling good.
It’s a hard skill to crack but Bondi Harvest chef, Guy Turland does it effortlessly. His secret? Putting a healthy spin on comfort food.
Below, he’s shared his “nachos” but not as you know them. Say ciao to corn chips and try this recipe instead.
Sweet Potato Nachos Recipe
For the sweet potato
2 sweet potato, sliced finely into discs
1 clove garlic, minced
1 teaspoon dried oregano
1 chilli minced
2 tablespoons olive oil
For the meatballs
250g beef mince
½ onion, dined
1 clove garlic minced
1 tablespoon Mexican spice mix (pre made recipe on www.bondiharvest.com)
1 red capsicum diced
2 tablespoons corn
2 tablespoons cooked black beans
½ cup Parmesan cheese
3 tablespoons Yogurt
2 tablespoons Coriander
2 Avocado, sliced in quarters
1 lime, cut in quarters
Pre-heat your oven to 180 degrees and prepare a baking tray by lining it with baking paper.
In a bowl mix sliced sweet potato, garlic, oregano, chilli and olive oil and season with salt and pepper. Transfer to your prepared baking tray arranging all the sweet potato slices to create one flat layer.
Bake for 15-20 minutes until golden and crispy.
In another bowl, mix mince, onion, garlic, Mexican spice mix, red capsicum, corn and black beans, roll meat mix into meatballs about the size of a lime.
Arrange your meatballs evenly on top of your baked sweet potato, sprinkle with cheese and bake for another 10 minutes until beef is cooked and cheese has melted.
Garnish with avocado, coriander, greek yogurt and lime and serve hot.