These healthy sweet potato nachos smothered in cashew cheese are what dreams are made of. They’re healthy, satiating, and so tasty.
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. They also promote optimal skin cell function.
The baked sweet potatoes chips create the base. Use whatever spices you’re craving. I went with smoked paprika, cumin, coriander, chili powder, and turmeric for a flavorful, anti-inflammatory boost.
With the addition of black beans, sweet corn, and homemade guacamole, these sweet potato nachos transform into a tasty, filling, versatile meal that comes together in no time.
As for toppings, you really can’t go wrong. Add fresh red onions, salsa, jalapeños, a handful of greens, cilantro, cashew sour cream, creamy cashew cheese.
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
INGREDIENTS
Serves 2-4
BAKED SWEET POTATO CHIPS
2 sweet potatoes, organic if possible
2 tablespoons coconut oil (or olive oil)
¼ teaspoon himalayan pink salt or sea salt
Chili powder, cumin, coriander, turmeric, 1 teaspoon each (optional)
ADDITIONAL INGREDIENTS
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)
TOPPINGS (OPTIONAL)
½ cup guacamole (1 ripe avocado + 1/4 salt + 1 lime, juiced)
Red onion, fresh jalapeño, salsa, hot sauce
Fresh cilantro, chopped
INSTRUCTIONS
Prep the cashew cheese first – see the recipe link above.
Preheat the oven to 250 degrees F.
Rinse and dry the sweet potatoes thoroughly and slice them very thin with a mandolin. If by hand, slice them as uniformly thin as possible.
Toss in some oil to lightly coat, then sprinkle with salt. Lay them out in a single layer on a baking sheet.
Bake for 1.5 to 2 hours or until they’re crispy and golden brown, making sure to flip the chips once, so they bake evenly.
Cool them, then set aside.
In the meantime, add the black beans and sweet corn in separate saucepans, along with a pinch of 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, onion, tomatoes, fresh cilantro, jalapeño peppers, garlic, fresh lime juice, a pinch of salt, and anything else you love! Taste and adjust the seasonings.
To serve, arrange the 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 the leftover black beans and sweet corn in the refrigerator for up to 3-4 days, and the baked sweet potato chips in an airtight glass container at room temperature. Best when super crispy and fresh.
