Nachos are a dish that nearly everyone loves, but made with corn tortilla chips and a slathering of cheese, they aren’t usually viewed as “healthy”. For the theme of “Healthy Snack” for The Little Plantation’s 12-Day Photography Challenge on Instagram, I decided to create a healthy version of this treat. Read on to see how I did it!
Replacing the corn chips with baked sweet potatoes eliminates most of the empty calories and exchanges them with a nutrient-dense food as a substitute. Pairing the sweet potato chips with a creamy Guacamole dip makes them scrumptious! And voilà, we have Plant Based Sweet Potato Nachos with Creamy Guacamole!
Sweet potatoes contain:
- Vitamin A (769% of the daily allowance!)
- Vitamin C
- Vitamin B6
For more information on sweet potatoes, you can click here. And, in fact, sweet potatoes are often mistakenly called yams in the grocery stores. In actual fact, yams look more like roots than potatoes and don’t have nearly the nutritional content.
You can make this recipe as:
- an appetizer
- a snack
- back to school lunch or snack
- for a potluck
So go crazy! I guarantee this recipe will become a family favourite!
For more Journey to the Garden snacks, please check out our Maple Rosemary Almonds for another healthy treat.
If you make this recipe, please return to rate it and give us your thoughts. We appreciate every one of the comments from our viewers! And be sure to follow us on Instagram while checking out Kimberley’s challenge. It’s certainly been a challenge, both mentally and photographically, but I’ve rarely enjoyed one more!
Plant Based Sweet Potato Nachos with Creamy Guacamole
A healthy version of a snacking favourite!
- 2 pounds sweet potatoes, peeled and thinly sliced (see note)
- 2-3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea or Himalayan salt
- 1/4 teaspoon ground pepper
- cilantro, chopped (for garnish)
- 2 medium avocados
- juice of 1/2 large lemon
- 1/2 of one Roma or medium tomato, diced
- 1 medium garlic clove, minced
- 1/4 small red onion, diced small
- 1/4 teaspoon sea or Himalayan salt
- 1/8 teaspoon ground pepper
Preheat oven to 400ºF. On a cookie sheet, cut a piece of parchment to fit. Toss sweet potatoes gently with the olive oil and salt, so as not to break them. Place the sweet potatoes on the parchment paper, taking care that they don't overlap. Roast for approximately 12 minutes. Turn them over and cook another 8-13 minutues until crisp. IMPORTANT: You'll have to keep peeking at them after the 12 minute period. Some will cook faster than others and you'll have to be ready to remove them and set them aside while the others finish cooking.
Slice the avocados in half, discard the pit and scoop out the flesh into a bowl. Immediately stir in lemon juice well to prevent discolouring. Add tomato, garlic, red onion, salt and pepper and stir well.
Place nachos on a dish and eat with the guacamole. Be prepared for a delicious experience!
I recommend using a mandoline or a slicer, if you have one. Otherwise, slice thinly yet make sure the thickness of the rounds are as even as you can get. You'll keep an eye on them when they're in the oven, so don't worry if it takes a little bit of practice. Also a note on spicing: I've kept these nachos pretty plain but feel free to sprinkle on some turmeric, cumin, paprika, etc. if you want to experiment!
Food for Thought: “There are only two ways to live your life. One is as though nothing is a miracle. The other is though as everything is a miracle.” ~ Albert Einstein