Sweet potato nachos with black beans and beyond burger

INGREDIENTS

• 2 sweet potatoes
• 3 tsp chili powder
• 1½ tsp cumin
• ½ tsp paprika
• ½ tsp cayenne pepper
• ½ tsp salt
• 1 tsp black pepper
• 2½ tbsp olive oil
• 8 oz meatless burgers patties
• ½ cup black beans
• ½ cup vegan cheese
• ¼ cup onions
• ¼ avocados
• ½ cup cherry tomatoes
• ¼ bundle microgreens
• 1 lemon

TOOLS

• 1 colander
• 1 knife
• 1 grater
• 1 spoon
• 1 peeler
• 1 mandolin
• 1 oven
• 2 baking sheets
• 2 parchment paper
• 1 bowl
• 1 skillet

Rinse black beans in a colander.

In the same colander, drain the black beans.

Shred vegan cheese with a grater.

Peel and dice onion.

Peel and slice an avocado.

Trim micro greens and slice a lemon into wedges, then dice cherry tomatoes.

Peel sweet potatoes with a peeler.

Slice peeled sweet potatoes with a mandolin.

Combine 2 tsp of chili powder, cumin, paprika, cayenne pepper, half tsp of salt, half tsp of black pepper, and 2 tbsp of olive oil in a bowl with a spoon. Add sliced sweet potatoes to the mixture and mix everything together.

Preheat the oven to 425° F for 12-15 minutes.

Put parchment paper in a baking sheet. Lay coated sweet potatoes on the baking sheet, put it in the oven and bake for 20 minutes.

Heat olive oil in a skillet and add meatless burger patties. Crumble the patties with a spoon, add 1 tsp of chili powder, half tsp of cumin, half tsp of salt, and half tsp of black pepper. Cook for 7 minutes, then stir with a spoon to get cooked crumbled beyond burger.

Put parchment paper in another baking sheet.

Put the black beans, sweet potatoes, crumbled beyond burger, and cheese on the baking sheet. Bake the mixture for 15 minutes.

Remove the baking sheet from the oven. Add onions, avocado, micro greens, tomatoes, and lemon wedges.

It’s ready to be served !