Sweet potato nacho salad recipe
Make lunchtime a total fiesta with this sweet potato nacho salad. Turn tortilla wraps into tortilla chips, and top with roasted sweet potatoes, melted cheese and mild salsa. Serve sharing style for a lunch the kids will love.
See method- Serves 2
- 30 mins to cook
- 485 calories / serving
Ingredients
- 1 sweet potato, peeled and cut into 5mm half moons
- 1 tsp vegetable oil
- 1 tsp smoked paprika
- 2 H. W. Nevill’s plain tortilla wraps, cut into wedges
- 4 Nightingale Farms cherry tomatoes, quartered
- 30g Creamfields mature white cheddar, grated
- 2 tbsp Creamfields Greek style natural yogurt
- 3 tbsp mild salsa
- ½ 325g tin Grower’s Harvest sweetcorn, drained
- 5g coriander, finely chopped
Each serving contains
- Energy
- 2050kJ 485.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 1.3g
- Sugars
- 15g
of the Reference intake
Carbohydrate 80.9gProtein 13.4gFibre 9.4g
Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- On a baking tray, toss the sweet potato in the oil and smoked paprika, then roast in the oven for 25 mins until softened and lightly caramelised.
- Spread the tortilla wedges on a baking tray in a single layer and bake for 8-10 mins until lightly golden and crisp.
- Add the roasted sweet potato to the tortilla tray and top with the tomatoes and cheese. Return to the oven for 2-3 mins until the cheese has melted, then top with the yogurt, salsa, sweetcorn and coriander. Serve sharing style.
- See more Easy recipes for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
