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Thursday, April 16, 2015

Sweet Potato Nachos

I'm a huge fan of nachos, and sometimes I'm guilty of eating them for dinner.  I never feel awesome after eating them though, more like weighed down and bloated from all of the salt. 
Recently I needed a quick idea for dinner and didn't want to go to the store.  I had a bag of frozen sweet potato fries in the freezer, as well as some random toppings.  The result was my new favorite dinner.  My boys all loved it, and next time around I made the regular version for them, as well as a vegan version for me all on the same pan.  Love that!  This is a yummy idea for Meatless Mondays, or just serve it as a side to some grilled meat if you have die-hard meat eaters in your house.  This makes a great lunch also, just serve with a green salad on the side. 

INGREDIENTS:
  • 3-4 cups sweet potato fries (like Alexia)
  • 1/3 cup diced red bell pepper
  • 4 green onions, sliced (white and green parts)
  • 1 avocado
  • 1/3 cup grape tomatoes, sliced
  • 1/2 cup black beans
  • 1/2 cup shredded Cheddar Jack cheese
  • 1/4 cup crumbled feta cheese
  • cilantro
VEGAN JALAPENO CREAM SAUCE:
  • 1 cup raw cashews
  • 2 tsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup vegetable broth
  • 1/2-1 fresh jalapeno, seeds removed
  • juice from 1/2 lime
1.  Preheat oven to 425 degrees.  If making the vegan cream sauce, soak the cashews in a bowl of water.  Set aside. 

2.  Place the sweet potato fries on a rimmed baking sheet that has been lined with foil and sprayed with cooking spray.  Cook for 25 minutes, flipping once halfway through. 

3.  While the fries are baking, chop the veggies.

4.  If making the vegan version, make the cream sauce.  In a high powered blender, combine the drained cashews, along with all of the other sauce ingredients.  Process until smooth. 

5.  After 25 minutes, pull the sweet potato fries out of the oven.  Top with grape tomatoes, black beans, green onions, red bell pepper, and cheeses (if using).  Return to the oven for 5-7 minutes more, or until the fries are crisp and the vegetables are softened.  Drizzle with the vegan cream sauce, and top with cilantro, chopped avocado, and a sprinkling of coarse sea salt. 





1 comment:

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