- 2 large sweet potatoes, thinly sliced lengthways using a mandoline
- 1/3 cup (80ml) extra virgin olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 1 red capsicum, finely chopped
- 1 can black beans
- 8 mushrooms
- 2 tsp ground cumin
- 1 tsp ground chilli
- 2 tsp dried oregano flakes
- 2 1/2 tsp smoked paprika
- 400g can chopped tomatoes
- 1 1/2 tsp Worcestershire sauce
- 1/2 cup (125ml) coconut cream, chilled
- Juice of 1 lime
- Chopped chilli to taste, halved avocado and coriander leaves, to serve
- 250g cherry tomatoes, halved
- 1/3 cup coriander leaves, roughly chopped
- 1 garlic clove, crushed
- Juice of 2 limes
- Preheat the oven to 150°C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tbs oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110°C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.
- Combine Salsa ingredients in a bowl, season with salt and set aside
- Heat 1 Tablespoon of oil in a large fry pan over medium heat. Cook the onion, mushrooms, capsicum, garlic, bean, cumin, chilli, oregano and 2 tsp paprika for 8 minutes until softened. Add the tomato, Worchester sauce and 2 cups of water, then return onion, garlic and capsicum to pan. Cook for 15 mins or until thick and reduced. Season to taste.
- Meanwhile, combine coconut cream, lime juice and remaining 1/2 tsp paprika in a bowl. Season with salt and set aside.
- Arrange sweet potato chips in a serving dish and top with the spicy bean mixture, chopped chilli, avocado, coriander, tomato salsa and coconut cream dressing.