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.
Tip
You can also stick to traditional nacho flavours, adorning the works with pickled jalapenos, shredded cheddar, diced tomatoes, onions, and guacamole.
Baked Sweet Potato Nachos with Spicy Goat Cheese Drizzle
Ingredients
- 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
Nutrition
Per serving:
- calories284
- protein12g
- fat19g
- saturated fat9g
- trans fat0g
- carbohydrates18g
- sugars5g
- fibre3g
- sodium427mg
Directions
01
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.
02
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.
03
To 4 serving plates or one large platter, add sweet potatoes and top with cabbage, cilantro, chili, and goat cheese drizzle. Serve.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.