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My Super Sneaky Potato Nacho Bowl

A veggie fiesta My Super Sneaky Potato Nacho Bowl is packed with cauliflower, carrots, tomatoes, peas, black beans, spinach, garlic and of course potato. The kids won't suspect a thing; this Nacho bowl is delicious. 
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Author: Amanda Logan

Ingredients 

  • 800 grams potatoes 3 large, washed and cut in to wedges
  • sea salt
  • dried oregano optional

Cheese Sauce

  • 1 medium potato peeled and chopped
  • 3 small dutch carrots washed and chopped 
  • 1 cup chopped cauliflower
  • 1 garlic clove finely chopped
  • .5 cup 125ml non-dairy milk
  • 1 tablespoon dijon mustard
  • 1 tablespoon Shiro or white miso paste
  • 1 tablespoon lemon juice or apple cider vinegar
  • .25 cup nutritional yeast or more to taste
  • 1 teaspoon onion powder
  • .5 teaspoon smoked paprika
  • sea salt to tasteSalsa
  • 1 400 ml can chopped tomatoes or 3 fresh tomatoes chopped in to cubes
  • 200 ml vegetable stock
  • 2 garlic cloves finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • pinch sea salt 
  • ½ cup cooked black beans
  • 1 cup corn kernels optional - I used white corn here but yellow is fine
  • handful fresh spinach finely sliced
  • handful fresh coriander finely slicedPea Guacamole
  • 2 ripe avocados
  • juice of 1 lime
  • ¼ cup blanched fresh or frozen peas
  • handful fresh coriander
  • sea salt

Instructions

  • To make the cheese sauce, place the potato, carrots and cauliflower in a large saucepan and cover with cold water. Put the pan on medium heat and cook for 15 minutes or until a knife slices easily through the carrot. 
  • While the vegetables are cooking, heat a small amount of oil in a small saucepan and sauté the garlic for the warm salsa. Add the spices and cook for 30 seconds before adding the tomatoes, corn and black beans.
  • Add the stock to the salsa pot and season with a small pinch of salt. On low heat allow the tomatoes to cook down for twenty minutes. 
  • When the salsa has cooked down, add the finely chopped spinach and coriander. Taste and season before setting aside.
  • Drain the cheese sauce vegetables and place them in a blender with the other ingredients. Blend until smooth and silky, adding a small amount of water if needed. Taste and season.
  • To make the potato chips, put the potato wedges in a large pot and cover with cold water. Bring to the boil and cook for 15 minutes. 
  • Pre-heat the oven to 220 degrees C
  • Drain the potato wedges and lay them on a roasting tray lined with baking paper. Sprinkle with olive oil and a pinch of sea salt and dried oregano (optional)
  • Roast the potatoes for 20 minutes or until crispy.
  • To make the guacamole, quickly blanch the peas in boiling water before rinsing them under cold water. 
  • Add the peas, avocado, lime juice and coriander to a blender or food processor and blend until smooth. Add a little water if needed. 
  • To assemble the nachos, arrange the roasted potato wedges in a bowl or on a plate. Spoon a good amount of warm salsa in the middle followed by dollops of the "cheese" sauce (I put my cheese sauce in a sauce dispenser to make life easier). Serve with a spoon of guacamole and a squeeze of lime juice. Add sliced chillies if desired. 
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.