2 large or 4 small sweet potatoes - peeled and cubed
3 tablespoons neutral coconut oil - divided
sea salt - to taste
freshly ground black pepper
1 teaspoon cumin seeds
1 yellow onion - chopped
4 garlic cloves - sliced
1 jalapeno - seeded and minced
kernels from 3 corn ears or about 3 cups frozen corn
1¼ cups cooked or canned black beans
1 ripe but firm avocado
2 tablespoons nutritional yeast
1 teaspoon chipotle in adobo sauce or ¼ teaspoon ground chipotle, or to taste
splash of tamari
juice of 1 large lime, plus more to serve
1 16 oz jar prepared tomato salsa, divided
vegetable broth or water
¼ cup olive oil
½ cup olives (optional)
½ medium red onion - chopped
cilantro - for garnish
microgreens - for garnish (optional)
Instructions
Preheat oven to 450° F (230° C). Place the portobello caps and sweet potatoes on two large, parchment paper-covered baking trays, drizzle with 2 tablespoons coconut oil and mix to coat. Spread everything out in a single layer and sprinkle with salt and pepper. Roast for 10 minutes, then remove from the oven, flip the portobellos and stir the potatoes. Roast for another 10 minutes or until golden and soft throughout. Remove from the oven and set aside.
In the meantime make the corn and black bean sauté. Warm the remaining 1 tablespoon coconut oil in a medium pan over medium heat. Add cumin and toast for 1 minute, until fragrant. Add onion and a pinch of salt and sauté for 5 minutes, until translucent. Add garlic and jalapeno and sauté for 2 more minutes, until fragrant. Add corn and another pinch of salt and sauté for 5 minutes. Add black beans and sauté for another 5 minutes. Remove from the heat and set aside.
Make the sauce. In an upright blender, combine ⅓ of the amount of the roasted sweet potatoes, ¼ avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, ½ cup salsa, and ¼ cup vegetable broth or water until smooth. Add more vegetable broth/water if needed to achieve the consistency of thick but pourable sauce/queso. With the blender still running on low add in ¼ cup olive oil.
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (sliced), olives, if using, and red onion. Drizzle with the sauce and spoon in some more salsa to taste, top with cilantro and microgreens, if using. Squeeze more lime juice over the nachos and serve.
Recipe by Golubka Kitchen at https://golubkakitchen.com/portobello-nachos/