Umm ok it’s almost April. How is that possible?
The past 2 weeks have been a bit of a whirlwind, and to be honest I’m not even sure what day it is. After a fantastic trip to San Francisco and eating my bodyweight in pastries, seafood, chinese, bbq and chocolate, I’m definitely still working to get back on track. I’m still steering clear of bread/grains other than quinoa and trying to shovel in as many greens as possible. But, let’s be honest, stress and healthy eating aren’t exactly the most likely combo. Enter healthy comfort food.
These sweet potato nachos are only 5 ingredients and the hardest part is probably just waiting for the sweet potatoes to roast. Hint: slice them as thinly as possible! These could also be vegan if you omit the cheese (or use Daiya) and are easily customizable. They’re also packed with nutrients (like protein!) and flavor (what is it about cheddar?). If you’re in need of some warm, hearty food but don’t want to sacrifice your hard work tonight, I highly suggest whipping these bad boys up.
Sweet Potato Nachos
1 medium sweet potato
1 tbsp olive oil
1/2 cup black beans (canned or cooked)
2 tbsp your favorite salsa
1/2 avocado, diced
3-4 tbsp part-skim cheddar cheese
- Preheat the oven to 400 degrees. Peel and slice your sweet potato as thinly as possible (without chopping off a finger). Move the sweet potatoes to a rimmed baking sheet, drizzle with the olive oil and toss to evenly coat. Place the discs in an even layer and bake for 20 minutes or until soft.
2. Layer the sweet potatoes on a plate or in a bowl with the beans. Top with the cheddar cheese and pop in the microwave for ~30 seconds or until the cheese melts. *If you don’t have a microwave, just put the cheese on the potatoes for a few minutes before you take them out of the oven.
3. Top with the salsa and avocado. Dig in!