Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 2-4

Prep time: 15 mins

Cooking time: 40 mins


  • 4 medium sweet potatoes
  • ¼ cup olive oil
  • 2 cups cooked chicken, shredded
  • Juice of 1 lime
  • 2 tsp crushed garlic
  • 3 tsp cumin powder
  • 3 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp pink rock salt
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 tsp natvia, or sweetener
  • 1 cup water
  • 1 tomato, finely diced
  • Dairy free grated cheese
  • 2 avocados
  • Juice of 1 lime 
  • ¼ cup coriander, roughly chopped


  • Preheat oven to 190ºC
  • Peel and thinly slice sweet potatoes, place in a bowl with half the oil and toss.
  • Lay slices of potato on a baking paper lined tray and bake for 30-40 minutes.
  • Meanwhile, heal remaining oil in a saucepan and add garlic, all spices, onion powder and oregano, and fry for 2 minutes.
  • Add tomato paste, natvia, water and tomato and simmer for 5 minutes until thick.
  • Add chicken and lime juice and cook a further few minutes. Set aside.
  • In a bowl roughly mash the avocado and lime juice and stir in the coriander.
  • Lay a layer of potato nachos on the base of the serving bowl. Top with chicken mixture, grated cheese and return to the oven until the cheese melts on top.
  • Remove from oven and top with guacamole and natural coconut yoghurt.



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