Ladies Who Lunch: Sweet Potato Nachos

ELIZABETH McAVOY

 

Oh, you’re ordering nachos? Right now? I love nachos! Count me in. Just hold the cheese, please (I don’t eat dairy).  Oh, and the sour cream (the texture gets to me).  And if you could go light on the fried toppings? Thanks, I’ve been feeling a little bloated lately. Actually, why not hold off on the whole order for now.  Instead, I’m gonna go home and make my own nachos, subbing baked sweet potatoes for fried chips, dairy-free cheese for the sour cream, and topping it with as many colorful, nutrient-rich veggies I can. How will I make it? Using this easy-to-follow and insanely delicious Sweet Potato Nachos recipe from Anneka Eats! Read on to see how it’s done. Brb while I eat the whole thing.

 

Ingredients
  • 3 sweet potatoes
  • 2 tbsp olive oil
  • salt + pepper to taste
  • 1 cup shredded cheese (I used a vegan cheese)
  • 1 mango – diced
  • 1 avocado – diced
  • 4 mini bell peppers – sliced
  • 1/4 red onion – sliced
  • 1 radish – sliced
  • 1/2 cup black refried beans
  • 1/2 cup pico de gallo
  • 1 jalalpeno – cut into thin slices

 

Directions

Cut the sweet potatoes into 1/2 inch rounds, then coat them in olive oil, salt and pepper. Bake at 350 degrees for 25 minutes (flipping them half way through). Cover the potatoes with vegan cheese and stick it all back in the oven until the cheese is melted (about 5 minutes). Transfer the cheesy potatoes to a plate and layer on the toppings: mango, avocado, bell pepper, red onion, radish, refried black beans, pic de gallo. Enjoy it while it’s hot!

 

 

ALL IMAGES: Anneka Björkeson

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