Sweet Potato Nachos
Nachos are pretty much a guaranteed crowd-pleaser when it comes to party food. Sweet potato nachos are the same, except much healthier.
This genius game-day upgrade eliminates empty chip calories and replaces them with delicious, nutrient-dense sweet potatoes.
After replacing the base, you can enjoy all of the other amazing, nutritious layers of nachos you’re used to—from peppers and onions to black beans and avocado.
The most important point? Sure, this will be the star of any party spread…but it’s also hearty and nutritious enough for dinner.
The most important point? Sure, this will be the star of any party spread…but it’s also hearty and nutritious enough for dinner.
INGREDIENTS
- 1 Sweet potato
- 1 teaspoon Olive Oil
- Dash of Cayenne
- Dash of Chili Powder
- 3 mini sweet red/orange peppers, sliced
- 1/4 white onion, sliced
- 3 tablespoons salsa
- 1/4 cup black beans
- 2 tablespoons jalapenos
- 1/3 avocado, cubed
DIRECTIONS
- Preheat oven to 375 degrees.
- Using a sharp knife or mandolin, slice 1 sweet potato thinly and lay flat on a lined baking sheet.
- Drizzle lightly with olive oil, and toss with cayenne and chili powder.
- Roast for 10-15 minutes depending on thickness of your potato slices.
- While potatoes are roasting, add peppers and onion to a saucepan over medium heat and cook until softened.
- Remove potatoes from oven, arrange them together as you would nacho chips, and top with salsa, black beans, roasted peppers, jalapenos, and avocado.
- Put back into the oven for about 5 more minutes, top with cilantro, and enjoy!
WHY WE LOVE THIS RECIPE
When you think “nachos,” you may not think “antioxidants,” but this dish is filled with the powerful nutrients thanks to sweet potatoes, cayenne, chili powder, and onions. It’s also got plenty of plant-based protein from the black beans and is topped with a dose of avocado-based omega-3s.