In the mood for Mexican? Try this healthy spin on an old favourite – nachos.
Instead of corn chips, replace with delicious baked sweet potato.
Sweet potatoes contain important vitamins like beta carotene, vitamin C, and potassium.
Preheat oven to 180°C.
Place the sweet potato on a baking tray, lined if needed, and drizzle with olive oil. Cook until discs are crispy.
Mash the avocado and add lime juice and set aside.
In a saucepan or frypan, heat black beans, corn, tomato and zucchini over a low to medium heat. Add spices and stir through. Season to taste with salt and pepper.
Divide mix between bowls and top with spring onion, coriander, avocado and a squeeze of lime juice and serve.
About the author
Susie Burrell is an accredited practising dietitian and nutritionist based in Sydney, Australia. She started her career as a clinical dietitian at The Children’s Hospital at Westmead in the area of childhood obesity. She now works in private practice at her own clinic and consults to the food industry and media. She is also an author and host of The Nutrition Couch podcast. Find out more at susieburrell.com.au