Loaded Sweet Potato Nachos

I hope it doesn't seem like I start every blog post with how this is the best dish ever and you totally have to make this. Although, that's the point in writing a food blog isn't it? And I totally stand by the quality of my food. Not everything works the first time, and not everything makes the cut for the online recipe box. But seriously, these nachos are the bomb and there is no cheese! They are gluten free and easily made vegan by omitting one ingredient, which I'll make a note about in the recipe. The only thing you can't see from these photos is that there is a tasty layer of black bean mash on the potatoes and underneath all of the veggies. It's the glue that makes everything stick together, in place of a ton of cheese. I put nutritional yeast in the beans so it totally gives you that flavor. If you are a purist and really want a truly crispy nacho, you can blanch and fry your sweet potatoes or use sweet potato chips. HOWEVER, these are the most delicious oven baked sweet potato chips you'll make, and of course they're healthy!

INGREDIENTS

1 large sweet potato, cut into slices or half moons
1 cup cooked black beans or 1 can prepared
1 tomato, cut to preference
1 avocado, chopped
green onion, sliced
napa cabbage, finely shredded
any kind of sprouts you like - I used radish
cilantro - substitute parsley if you prefer
lime
chili powder
crushed red pepper flakes
cumin
nutritional yeast
neutral vegetable oil - I used sunflower
onion + garlic granules
salt + pepper
creamy dressing or greek yogurt

METHOD

Preheat your oven to 400 degrees. Toss the sweet potatoes in oil, salt, pepper, onion + garlic, crushed red pepper + nutritional yeast. Bake for 15 minutes, then flip and bake another 10-15 minutes until forming a crust. While these are baking, prepare everything else. Put the beans into a medium skillet with a little oil + water to get the right consistency. Season them with salt, pepper, chili powder and nutritional yeast. Mash about half of them with a fork as they cook in the pan. When the potatoes come out, assemble onto a plate or serving platter single layer, putting any extra on top, staggered. Drizzle with a creamy dressing or greek yogurt. Put a layer of the beans on next. Then the cabbage - squeeze some lime juice onto it. Then tomatoes, avocado, cilantro, green or red onion. Top with sprouts and hot sauce or chili powder. You're all set!

ENJOY!

Sweet Potato Tapas

In the summer, I am always drawn to south of the border flavors. I crave lime, cilantro and fresh salsa constantly it seems. Although I just showed you a black bean recipe in the previous post, I had some beans and quinoa left over so I reinvented them into a tasty mash for these roasted sweet potato rounds. This is a gluten-free confection that can be served like an appetizer or as a meal, depending on how many you eat. It was hard to eat just four, I promise. And of course, if you omit the shrimp, it's vegan.

The word tapas is of Spanish origin, meaning something you can find any time of the day. Typically paired with a cocktail, it can be anything from a skewer, to miniature tacos to a piece of tuna with some tasty garnish. Small portions. Basically, appetizers. These would be divine with a Mexican beer and lots of fresh lime. 

INGREDIENTS

1 sweet potato, sliced into rounds about 1|4 inch thick

black beans or pinto beans

cooked quinoa or rice

avocado

tomato

fresh shrimp (optional of course)

cilantro

salsa

lime

olive oil

salt + pepper

chili powder

nutritional yeast

DIRECTIONS

Preheat your oven to 400. Lay your potato slices on a sheet pan, single layer. Drizzle with olive oil, salt + pepper and chili powder. Bake about 15 minutes. Remove from the oven. Mash together your beans and your quinoa or rice. Season with salt + pepper, garlic powder and nutritional yeast. Add a splash of water and warm it in a small pan. Slice tomatoes and chop your avocado into chunks. If you are using the shrimp, remove the tail and saute in a little butter and season. Build your tapas by spreading the beans on first, then the tomato, avocado and shrimp. Top with fresh salsa, cilantro and a squeeze of lime juice. 

ENJOY!