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.
2 large sweet potatoes, unpeeled and sliced into very thin (1/16 in/1.5 mm) rounds
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
1 cup (250 mL) fresh goat cheese (chËvre), room temperature
2 Tbsp (30 mL) lime juice
1 tsp (5 mL) sriracha, or to taste
2 cups (500 mL) shredded Savoy cabbage
1/2 cup (125 mL) roughly chopped fresh cilantro
1/2 minced fresh red Thai chili
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.