Super Bowl Sunday Sweet Potato Nachos

February 3, 2017

 

 

Super Bowl Sunday. A day typically spent hanging with friends, judging the half-time performance and commercials, watching some football, and doing a little drinking and eating. Consider that the typical Super Bowl noms include chicken wings, pizza, chips and dip, burgers, it can be hard to stay on track with a healthy diet. If you are plant-based or vegan, it can be hard to eat at all at gatherings like this. We don’t want you to be derailed and we definitely don’t want you to go hungry. We have created a recipe that is a healthy makeover of one common Super Bowl Sunday favorite, nachos. Nachos are Bare Nutrition- approved? Whaaaat? Typically, no. These are cheese-free, made with sweet potatoes, packed with protein, and loaded with lots of yummy toppings. They are seriously so delicious you may prefer them to the real deal, not to mention they serve as an actual meal with actual nutrient content. There’s a few ways you can do them if you are bringing them to a party (but also no judgment if you wanna eat them all on your own). For a party, you can create a nacho bar, where guests can make their own plate of nachos adding the toppings they’d  like, or you can make them how they are pictured and either eat straight off the plate or have everyone take a serving. Any which way is amazing.

 

 

Ingredients:

Serves 2-3 as a full meal or 4-6 as a side

1 large sweet potato

1 large avocado

1 red bell pepper

¼ white onion

¼ cup chopped purple cabbage

1 jalapeño

½ can organic black beans

½ can organic corn

2-3 tablespoons organic salsa (your preference, but check the ingredients)

Avocado oil spray (or olive oil)

Cilantro

Salt, pepper, garlic powder

 

 

 

Instructions 

1. Preheat the oven to 400 degrees

2. Slice sweet potato into rounds, about ¼ inch thick

3. Lay them flat on a baking sheet, spray with avocado oil (We use Chosen Foods brand. You can also drizzle olive oil if that’s what you have), and add seasonings to taste

4. Roast for 35-40 minutes total, flipping the rounds over about halfway through

5. Thinly chop the onion and red pepper, place on a baking sheet and roast in oven for about 20 minutes

6. While they roast, heat a pan medium-high and warm up the corn and black beans, and stir in the salsa

7. Chop the purple cabbage and jalapeño

8. Place the avocado in a bowl and mash it with a fork until it is the consistency of guacamole. Salt and pepper to taste.

 9. Layer the sweet potato rounds on a large plate, add the black bean and corn mixture, add the peppers and onions, sprinkle purple cabbage and jalapeño, top with a big dollop of guacamole and some cilantro.

 

 

 

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