Vegan Nachos - High Iron Boost
So I have been having this lately because my iron levels are barely registering and I can't have iron meds because they all interact with other meds I am on.... so luckily I don't mind red meat but I love me veg too.....
Ingredients:
Sweet potato chips
1-1.5kg sweet potato, sliced thinly (use a mandolin if available, I use the long flat blade section on my greater)
1-1.5 tbsp sweet paprika
1-1.5 tbsp ground cumin
2 tbsp olive oil
Black beans Chilli mix
2 x 400g tins cooked black beans, rinsed and drained (You can use kidney beans but black beans are higher in iron)
1 red capsicum, seeded and chopped into 1cm cubes (I think in the USA capsicum is called Bell Peppers)
1 x 400g tin chopped tomatoes
1 onion, chopped
1-2 garlic cloves, finely chopped (I use 2 decent teaspoons of the crushed stuff out of the jar)
3 tbsp olive oil
1-2 tbsp cumin (to your liking)
1-2 tbsp of sweet paprika (to your liking)
Sprinkle of chilli powder to taste
Guacamole
1/2 small red onion, finely chopped
1/2 bunch coriander leaves, finely chopped (I tihnk in the USA coriander is called Cilantro... I know lots of people don't like this because they are genetically adverse to it... so just substitute baby spinach leaves or kale)
sea salt ( I still need to watch iodine levels so the pink Himalayan rock salt has the least iodine so I use that), freshly ground pepper ... to taste
2 ripe avocados
juice of 1 lime
1 punnet cherry tomatoes, halved
Method:
Preheat oven to 200C°. Line 2 or more large baking trays with greaseproof paper. Place sliced sweet potato in a large bowl, toss with olive oil to coat. Add paprika and cumin, toss to coat. This is best done in 2 lots to allow for more even coating. Arrange potato pieces flat over the tray, then cook in oven for 40-60 minutes, turning halfway through (note: the chips do not crisp up entirely like a corn chip).
Meanwhile, heat a frypan on medium heat, add 1 tablespoon olive oil, onion and garlic and sauté for a few minutes. Add capsicum, cook for a few minutes until soft. Add spices, stir to combine for one minute. Add a little of the chopped tomatoes, stir, then add remaining chopped tomatoes and combine. Add beans, combine and simmer, with lid on, for 30 minutes. Optional: mash the beans with a fork if you prefer a more ‘refried beans’ texture.
To make the guacamole: Place chopped onion and coriander leaves in a large mortar with a generous amount of sea salt. Grind with a pestle for a few minutes until you have a rough paste. Peel, stone and halve the avocados and add to the mortar, pounding until they start to mash. Add lime juice and a good grind of pepper, fold through. Add cherry tomatoes and fold through gently. This may seem to make a large quantity, but I happily eat some of the guacamole. Leftover guacamole can be used the following day.
To serve:
Place sweet potato pieces on individual plates, topped with bean mix, then guacamole. Sprinkle coriander leaves over the top and add jalapeños if desired. If you want you can add sour cream and cheese but the calcium will affect your iron absorption and you wont get as much from the meal.