Healthy sweet potato nachos smothered in cashew cheese?—what dreams are made of.
These nachos are healthy, nutritions and comes together quickly for a perfect snack or meal.
As you know, sweet potatoes are one of my favorite skin foods. They're loaded with vitamin A, beta carotene, minerals and a wide array of antioxidants—that protect your skin from aging free radicals and promote optimal skin cell function.
I eat them all year round, almost every day!
For these delicious nachos, the baked sweet potatoes chips create the base. You can use whatever spices you're craving. I chose to use smoked paprika, cumin, coriander, chili powder and turmeric for a flavor and anti-inflammatory boost.
The black beans, sweet corn and homemade guacamole add layers of nutrients and fiber, which makes for a tasty, filling, versatile meal.
If you want to add fresh ingredients, which I strongly recommend, go with red onions, salsa, jalapeños, some greens and cilantro. Either way you can't go wrong.
I'd love to know if you decide to give these a try! Enjoy! :)
*Tag me #feedyourglow if you post to Instagram, so I can take a peek!
BAKED SWEET POTATO CHIPS
2 sweet potatoes, organic if possible
2 tablespoons coconut oil (or olive oil)
1/4 teaspoon himalayan pink salt or sea salt
Chili powder, cumin, coriander, turmeric, 1 teaspoon each (optional)
2 cups organic black beans or 1 15-ounce can black beans, slightly drained and cooked
3/4 cups cooked sweet corn, organic
1/2 - 3/4 cup cashew cheese (recipe link below)
1/2 cup guacamole (1 ripe avocado + 1/4 salt + 1 lime, juiced)
Red onion, fresh jalapeño, salsa, hot sauce
Fresh cilantro, chopped
Prep the cashew cheese first - recipe link below.
Preheat oven to 250 degrees F.
Rinse and dry sweet potatoes thoroughly and slice them very thin with a mandolin. If by hand, slice them as uniformly thin as possible.
Toss in oil to lightly coat. Sprinkle with salt and lay out in a single layer on a baking sheet.
Bake for 1.5 to 2 hours or until crispy and golden brown (flip chips once so they bake evenly).
Cool then set aside.
In the meantime, add black beans and sweet corn in separate saucepans, along with a little pink salt and desired spices (ground cumin, coriander, turmeric, etc), and warm over medium heat until hot. Set aside.
Next, prepare the guacamole by mashing the avocado with salt and fresh lime juice. Taste and adjust seasonings.
To serve, arrange baked sweet potato chips on a plate or serving platter and top with black beans, sweet corn, guacamole, fresh cilantro, and any other desired toppings.
Store leftover black beans and sweet corn in the refrigerator for up to 3-4 days. Store leftover baked sweet potato chips in an airtight glass container at room temperature — best when super crispy and fresh.