khatrinutrition.com | Sweet Potato Nachos
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Sweet Potato Nachos

I love nachos! I love guacamole! I love salsa! But my body doesn’t love it when I indulge in a plate of traditional nachos. Maybe it’s because I can’t stop myself, maybe it’s because the traditional dish is oily, cheesy and just plain heavy. But here is a way healthier option. Sweet potato is a nutrient dense vegetable and it’s not as high in carbs as a traditional potato or as tortilla chips. But it’s full of flavor and when cut very thin and baked in the oven, it can become quite crispy. Layered with healthy ingredients such as black beans and tons of fresh veggies, this is a dish that will leave you feeling full and satisfied but not heavy and bloated. If you don’t do dairy, you could definitely use a vegan cashew cheese instead of the goat cheese or simply leave it out. There are many versions of this dish on the web, this is my favorite, most healthy, and easiest version!

Ingredients  (Serves 2)

Sweet potato:

  • 1 large sweet potato
  • 1 ½ tbsp. olive oil
  • Sea salt to taste
  • 1 cup black beans, rinsed and drained
  • Goat cheese or goat feta crumbles to taste (approx. ¼ to ½ cup)

Salsa:

  • ½ cup cherry tomatoes, quartered
  • 2 small cucumbers, diced
  • ½ cup fresh cilantro, chopped coarsely
  • ¼ cup colorful pepper, cut into small dice
  • 1 jalapeno pepper, seeds removed, cut into fine dice
  • Juice from 1 lime
  • Salt and pepper to taste

Guacamole:

  • 1 ripe avocado
  • Juice from ½ lime
  • Salt

 

Preparation

  • To roast the sweet potato, slice very thinly and with your hands, mix with the oil.
  • Lay slices flat on a baking sheet and sprinkle with salt.
  • Bake in a 400 degree oven for approximately 10 minutes on one side (depending on how thin they are), checking often that they don’t burn.
  • After 10 minutes, the bottom should appear golden and this is the time to flip all potato slices and bake for another 5 minutes, again, making sure they don’t burn. You want them crisp and golden, but they can easily become black and bitter if left for too long.
  • While the sweet potato slices are cooking, prepare the salsa by mixing all ingredients into a bowl. Add salt and pepper to taste.
  • For the guacamole, mash the avocado in another bowl and drizzle with lime juice.
  • Add salt and pepper and mix everything well. It is OK to leave some chunks. It is not necessary to add other ingredients to the guacamole since the salsa contains lots of the veggies and herbs guacamole often contains.
  • Once the sweet potato is ready, divide slices within 2 plates (if possible, use plates that go into the oven), arranging them so they don’t overlap on the bottom of the plates.
  • Layer with blacks beans, again dividing within the 2 plates and sprinkle with cheese crumbles.
  • Put the 2 plates into the oven for a few minutes just so that the beans and cheese get warm.
  • Remove the plates with oven mitts making sure to not burn your hands and divide salsa on top of the 2 plates.
  • Top with the guacamole.
  • Enjoy with a knife and fork hopefully by getting a little bit of everything in each bite. This is delicious!
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