Vegan Sweet Potato Nachos

I am not a vegan, never have been, I would never rule it out but for now I am enjoying trying more plant based foods and limiting my meat consumption. 

I am also trying in increase my vegetable intake so instead of using tortilla crisps which are usually full of fat and salt, I used sweet potato sliced thinly to make my own crisps. Sweet potatoes are a good source of vitamin A (Eye health), vitamin C, potassium and fibre.

Topping this dish with avocados adds a good amount of healthy fats. The levels of monounsaturated fats that are in an avocado help to regulate blood sugar levels, help keep your brain and heart healthy and are the main dietary form in the Mediterranean diet which is linked to protection against a number of diseases.  

You can bulk your quorn mince out with any kind of veg you like such as grated carrot, courgette, spinach, kale etc. I added in mushrooms and sweetcorn. 

I use the Tesco Kidney beans which have already got a chilli sauce in it. It makes the dish a lot simpler and saves you having to use a thousand different spices because they're already in there. Plus there are no horrible ingredients included and it is completely vegan, gluten free and dairy free. 


1 Sweet Potato 
150g Quorn Mince 
1 Small Tin Kidney Beans in a Chilli Sauce 
3 Mushrooms 
1 tbsp Tomato Puree 
Half an Avocado 
Dairy Free Cheese 


  1. Slice the Sweet Potato into thin discs and place on a tray. Cover with Olive Oil and put in the oven for about 15 minutes, turning half way. They should come out crispy. 
  2. In a frying pan, heat up some olive oil, and stir in the quorn mince and chopped up mushrooms. 
  3. Pour in the Kidney Beans with the chilli sauce and tomato puree. If the mixture is a little bit thick then pour in some water. 
  4. In a bowl, place the cooked sweet potato, the chilli quorn mix, mashed avocado and top with cheese. 

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