Pregnancy cravings are real guys! I had my fair share of indulgences during my first trimester, but have been back on a health kick for the past few weeks. So when my hunny suggested nachos for dinner the other night, I had a brilliant idea!
Enter, Sheet Pan Sweet Potato Nachos.
This recipe is a healthy twist on traditional nachos, made with sweet potatoes and vegan cheese. They’re grain-free, dairy-free and even Whole30 complaint. Win, win, win. I topped these babies with cherry tomatoes, black olives, purple cabbage, avocado, red onion, serrano pepper and cilantro.
I served them as our main but they would make a great appetizer for a get-together or your Mother’s Day festivities this weekend! Speaking of which, I hope all the mamas out there have a great day with your loved ones. If you’re pregnant, take advantage of this time to celebrate your expectancy and the lifetime of motherhood ahead of you.
Back to the nachos…
I used a mandoline to cut the sweet potatoes into round and even slices. You could also do this in a food processor with an adjustable slicing disc. If you don’t have either of these gadgets, a good old chef’s knife will do the trick!
The key to getting crispy sweet potatoes is to space them out evenly on the pan. I also flip them half way through baking and rotate the pans to ensure they cook evenly. After adding your toppings, pop them back in the oven for an additional 5-10 minutes. I like to leave the serrano peppers, avocado and cilantro aside for topping just prior to serving.
These sweet potato nachos are delicious served on their own but would also go well with cashew “sour cream” and salsa. You can even top them with shredded chicken or ground beef for a protein-rich meal. If you’re not following a paleo-based diet, black beans or other legumes would also make a great addition to this recipe!
- 3 large sweet potatoes (about 600 gr)
- 1.5 tbsp avocado oil
- ¼ tsp sea salt
- 1 cup Gusta vegan cheese, grated
- 1 cup cherry tomatoes
- ½ cup chopped purple cabbage
- ⅓ cup sliced black olives
- 2-3 tbsp diced red onion
- 2 serrano peppers
- 1 avocado
- Cilantro, to taste
- Preheat oven to 425 F. Line two baking trays with parchment paper.
- Using a sharp knife or mandoline, cut potatoes into ¼" thick round slices. Massage with avocado oil and top with sea salt.
- Spread evenly on baking trays and bake for 20 minutes, rotating and flipping half way through.
- In the meantime, chop/dice your toppings and grate the vegan cheese. Set aside.
- Remove sweet potatoes from the oven and allow to cool slightly before assembling on one tray. Turn oven down to 350 F.
- Top sweet potatoes with cashew cheese, tomatoes, olives, cabbage and onion and place back in the oven for 5-10 minutes.
- Remove from oven and add serrano pepper, cilantro and avocado. Serve!
Let me know if you give this recipe a try and share your feedback in the comments below. Don’t forget to tag @wholeheart.nutrition on Instagram so I can see your yummy creations!
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