Cheesy nachos are often loaded with artificial ingredients, unhealthy oils, and salts. This version is healthy enough to enjoy as a main course, but remains rich thanks to inherently buttery sweet potatoes and tangy, smooth goat cheese. A bit of heat from sriracha and fresh chili makes this salad-meets-nacho platter pop.
You can also stick to traditional nacho flavours, adorning the works with pickled jalapenos, shredded cheddar, diced tomatoes, onions, and guacamole.
Preheat oven to 400 F (200 C). Line large rimmed baking sheet with parchment paper. Add sweet potato, oil, and salt; toss well. Line potatoes in single layer and roast for 20 to 25 minutes, or until beginning to brown and crisp.
Meanwhile, in medium bowl using small whisk or fork, combine goat cheese with lime juice and sriracha until smooth. Transfer goat cheese mixture to clean kitchen squeeze bottle or canvas pastry bag fitted with small metal tip.
To 4 serving plates or one large platter, add sweet potatoes and top with cabbage, cilantro, chili, and goat cheese drizzle. Serve.
This recipe is part of the A New Kind of Healthy collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.