These Fully Loaded Sweet Potato Nachos may taste super indulgent, but they’re actually fully loaded with nutrients. A cleaner, healthier nacho? Yes please!

I love to take favorite recipes, and clean them up to make them into a healthy, every day meal. You heard me right! With this fully loaded sweet potato nachos recipe, you can actually enjoy nachos that are made with healthy, whole foods.

Most nachos are made with highly processed corn chips, processed cheese and very little vegetables. But not these nachos. In this version, you start with a plate of perfectly roasted sweet potatoes and pile them up with delicious, sautéed veggies. Then you top them off with a scoop of black beans and finally, all your favorite toppings. I always use diced avocado, chopped tomatoes, sliced green onions and usually a scoop of salsa, too. They’re so good!

If you’re anything like me, you get the occasional hankering for yummy south-border-foods. Trust me, these easy nachos will hit the spot when that hankering comes around, and without all the heavily processed foods. And, this version is gluten-free, dairy-free and vegetarian!

A little prep work on the front end with roasting the sweet potatoes will make these a cinch to throw together when you’re ready to eat them. Roasting sweet potatoes is a part of my weekly meal prep weekend work. They’re so versatile and full of nutrition, so I recommend prepping some and keeping them in the fridge to use for simple meals like these nachos.

If you make these fully loaded sweet potato nachos, be sure to leave a comment letting me know what you think. I love hearing your feedback!

Elizabeth Finch

Fully Loaded Sweet Potato Nachos (DF, GF, Vegetarian)

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Ingredients Method

Ingredients

  

• 2 large sweet potatoes, scrubbed well and sliced into very thin rounds
• 1 large yellow onion, thinly sliced
• 1 large red or yellow pepper, thinly sliced
• 8-10 watermelon radishes, thinly sliced (if you can't find these in your grocery store, you can substitute with 2 zucchini)
• 1/2 Tbsp olive or avocado oil
• Sea salt to taste
• Chili powder
• Black beans (I used Better Bean Co's Cuban black beans)
• For toppings: fresh diced tomato, diced avocado, chopped green onions, fresh chopped cilantro, lime wedges

Method

 

1. Preheat the oven to 400 degrees. Place the sweet potato rounds on a parchment paper-lined baking sheet and sprinkle with sea salt. Bake for about 25 minutes, and flip the potatoes over. Bake for about 20 minutes longer or until slightly browned. Set aside.
2. Add the oil to a large skillet over medium heat. Add the onion, pepper and radish or zucchini to the pan, along with a light sprinkle of sea salt and a dash of chili powder. Sauté the vegetables until the onions are translucent and a bit golden, about 10 minutes. Remove from the heat.
3. Assemble the nachos by layering sweet potato rounds on serving plates, and layer with the vegetables, 1/3 cup of black beans and any favorite toppings. Finish with a squeeze of fresh lime juice. 

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