🍠Loaded cauliflower nachos (with refried sweet potato) 🍠(RAW VEGAN)

INGREDIENTS:
Base
1.5 kg (3 lb 5 oz) cauliflower

Sweet Potato Nacho Sauce
500 g (1 lb 2 oz) sweet potato
200 g (7 oz) tomato
150 g (5 oz) red bell pepper
2 g (0.07 oz) garlic
10 g (0.35 oz) jalapeño
15 ml (0.5 fl oz) 1 tablespoon lemon juice

METHOD
Step 1: Chop the cauliflower for the base of the nachos and spread it evenly over a lined dehydrator tray.

Step 2: For the sweet potato nacho sauce, chop the tomato and red bell pepper (removing the seeds and stalk) and place them into a high-speed blender. Peel the sweet potato, cut it into small pieces, and add it to the blender as well. Then, add the garlic, jalapeño, and lemon juice. Blend everything together until smooth.

Step 3: Pour the sauce over the cauliflower on the dehydrator tray. Place the tray into the dehydrator at 110°F for 5 hours.

SALSA
250 g (8 oz) tomato (about 8 tomatoes)
165 g (5.8 oz) red bell pepper
1 tablespoon lemon juice
15 g (0.5 oz) Spanish onion
3 g (0.1 oz) garlic
12 g (0.42 oz) Medjool dates (pitted) (about 2 dates)
5 g (0.18 oz) coriander

Step 4: Next, make the salsa by chopping the tomato and red bell pepper (removing the seeds and stalk). Add them to a food processor along with the lemon juice, Spanish onion, garlic, and dates. Blend until combined. Then, add the coriander and pulse until evenly mixed.

Sour Cream Sauce
100 g (3.5 oz) coconut meat
60 g (2.1 oz) lime (peeled) - use the whole lime
3⁄4 cup water

TOPPINGS
400 g (14 oz) rockmelon
250 g (8 oz) tomato
150 g (5 oz) fresh corn kernels
150 g (5 oz) baby bell peppers
50 g (1.75 oz) jalapeños
250 g (8 oz) tomato
60 g (2.1 oz) avocado

GARNISH
30ml (1.5 fl oz ) 2–3 tablespoons of juice lim