Vegan Sweet Potato Nachos
Easy to put together and a healthier take on the traditional nacho recipe!
Servings: 2
Ingredients
- 1 Large Sweet Potato
- 1 Tbsp Olive Oil
- 3 small Roma Tomatoes chopped
- 1/4 Onion chopped
- 2 Tbsp Chopped Cilantro
- 1 Small Avocado chopped
- Juice from ½ lime
- Salt to taste
- Jalapeno optional
Instructions
- Preheat oven to 425 F and prepare a large baking sheet with parchment paper.
- Cut the sweet potato into chips and toss in olive oil. Place the chips on the baking sheet in an even layer and sprinkle with salt
- Bake for 10-15 minutes or until golden brown.
- Meanwhile, place the chopped tomatoes, onion, cilantro, and avocado into a bowl. Add in the lime and salt to taste and stir until combined.
- Place the chips on a plate and top with tomato mixture
Notes
- Slice the sweet potatoes very thinly using either a sharp knife or mandolin.
- Take care not to overcrowd the baking tray with the sweet potatoes, to make sure they all cook evenly.
- To make less spicy you can omit or deseed the jalapenos.
- For a sweet and savory flavor add little ground cinnamon and sprinkle that over the sweet potatoes - delicious!
Nutrition
Calories: 391kcal | Carbohydrates: 47g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 106mg | Potassium: 1300mg | Fiber: 13g | Sugar: 10g | Vitamin A: 25065IU | Vitamin C: 27.9mg | Calcium: 72mg | Iron: 1.8mg