JOE WICKS’ SWEET POTATO NACHOS

serves 4

4 medium sweet potatoes, peeled

and cut into 5mm slices 1 tbsp light olive

oil 1 tsp salt

60g Cheddar cheese, grated

4 tbsp low-fat

natural yoghurt, to serve SPICED MINCE

1 tbsp oil

1 red onion, diced

100g veggie mince tsp ground cumin tsp ground coriander tsp smoked paprika Pinch chilli powder

130g frozen sliced peppers

REFRIED BEANS

400g tin black

beans, drained but liquid reserved

1 tsp ground cumin

SALSA 200g cherry tomatoes, roughly chopped

Big handful fresh coriander, finely

chopped Juice of 1 lime

STEP 1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Toss the sweet potatoes with the oil and salt. Spread into a single layer on 1 or 2 baking trays. Roast for 30–40 mins, flipping them over halfway through, until turning golden.

STEP 2 For the mince, heat the oil in a large frying pan over a medium-low heat. Add the onion and cook for 5 mins until translucent. Add the mince and cook according to the pack instructions. Stir in the spices and peppers, and cook until the peppers have warmed through. Tip into a bowl and set aside.

STEP 3 For the refried beans, return the same pan to the heat and add the drained beans, 100ml of the reserved liquid, the cumin and a pinch of salt. Mash, loosening with more bean liquid as needed, to make a creamy, chunky paste. Take off the heat and set aside.

STEP 4 For the salsa, mix together all the ingredients with a pinch of salt.

STEP 5 Top the nachos with spoonfuls of the refried beans, followed by a layer of the mince. Sprinkle over the cheese and return to the oven for 10–15 mins until the cheese has melted.

STEP 6 Remove from the oven and serve with the salsa and dollops of yoghurt.

● Recipe from Feel Good Food by Joe Wicks (£20, HQ)

Fitness guru Joe says, “How good do they look? This is actually a really healthy recipe with loads of good stuff.” MAKE IT VEGAN Use a plant-based cheese and yogurt alternative. ●