Sweet Potato Nachos

Crazy to think I went 22 years of my life not eating sweet potatoes (and so many other veggies). I always said I was a ~picky~ eater but really it was my excuse for not trying new things. I was afraid to eat the most natural of foods out there (i.e. plants), and I felt more comfortable with some of the most processed foods (i.e. pizza rolls).

However, after seeing so many people struggle with chronic health conditions that arise purely from poor diets and lack of exercise, it made me look closer at our habits. It made me realize that food is medicine. And when I changed my own diet, I changed my life. I let go of fatigue, headaches, stomach upsets, heartburn, and flare-ups of my Rheumatoid Arthritis. And when I changed my focus from what I couldn’t have, and instead focused on what I could have, I opened my doors to such a fun adventure with food!

So no, healthy food doesn’t have to mean only salads or “none of the good stuff”. It can be as exciting and adventurous as you’d!

~ Serves 4 ~

Measurements are all estimates. So, feel free to play around with this recipe adding more or less of what you desire. You can also add in or subtract ingredients, depending on what you like on your nachos!

Ingredients

2-3 sweet potatoes, thinly sliced

2 tbs avocado or olive oil

1 tbs Paprika

1 tbs Cumin

1 tbs Garlic seasoning

Dash of Salt & pepper

1 cup cheese (option of vegan or dairy)

1 can black beans

1/2-1 cup pico de gallo (medium or hot)

1/4 cup or 2 springs of green onion

1 avocado or guacamole

Cilantro to garnish

Instructions

  1. Start by preheating the oven to 400. Cut the sweet potato, place in a large bowl with oil and seasonings (paprika, cumin, garlic, salt, and pepper), and mix together.

  2. Spread the seasoned sweet potato slices in a thin layer over the baking sheet and bake for 15 minutes. Remove, flip sweet potatoes over, and return to oven for 7 more minutes.

  3. Remove the pan, and top the sweet potatoes with cheese, black beans, and green onion. Return to oven for 5 minutes.

  4. Remove the pan and add the pico de gallo, avocado, and cilantro on top.

  5. Serve while warm. Gather with a few friends to enjoy this tasty dish!




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