Loaded Paleo Nachos With Fresh Salsa & Guacamole

To make the beef, heat 1 tbsp coconut oil in a pan and add the chopped onion, frying for a few minutes on a medium heat, till translucent.Add the 2 cloves of chopped garlic, paprika, and cumin seeds and stir all together for a minute before adding the ground beef.Fry the ground beef for a few minutes until there is no pink then add the passata, tomato paste, and chopped chilies and reduce the heat.Cook for approximately 20 minutes or until the sauce has reduced and thickened.

Taste and season with salt and pepper as desired.In the meantime, preheat the oven to 350F/180 C.Peel the sweet potatoes, wash and then thinly slice into thin crisps using a mandolin.

Place the cut sweet potatoes in a bowl, season with the salt and chili flakes and add 2 tbsp melted coconut oil, ensuring all the slices are coated.Place the potato slices individually on a baking sheet covered tray and place in the oven for approximately 20 minutes or until the potatoes are golden brown and crispy.To make the salsa, place the diced tomatoes, diced red onion, chopped cilantro leaves, and chopped chives in a bowl and mix together.

In a separate bowl, combine the mashed avocado, 1 chopped garlic clove, juice from 1/2 lime, and salt.

Place the sweet potato slices on a plate, top with the beef, then add the fresh salsa and guacamole on top, before garnishing with a few coriander leaves.