Healthy Gluten Free Chocolate Chip Muffins

Ambitious Kitchen

Healthy Gluten Free Chocolate Chip Muffins

Healthy gluten free chocolate chip muffins that are made with almond flour and oat flour. Easy to make and perfect for snacking with zero guilt! I never really ate breakfast as a child unless it was on the weekends. When my mom lost her job, she went through a phase of either making muffins or [...]

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A Sweet Pea Chef

Sweet Potato Nachos

This delicious and healthy sweet potato nachos recipe contains 47.9 grams of protein and 6.4 grams of fiber in just one serving!  These sweet potato nachos are healthy, clean, and easily made paleo and vegan, too!

During football season on Sundays, you can find me cuddled up on my couch, watching the Cowboys game with my fam.

There’s a rule Dustin and I set and it’s nothing else gets scheduled Sunday during the game, unless it’s an emergency.

In which case, we’re sad.  And wish we were watching the Cowboys game.

There’s just something about Sundays that make me think football.

And nachos.

Before the game starts on Sundays, we get our food ready.

Because food + football is the best.

Especially when that food is amazingly delicious and good for you.

I love it when that happens.

So, what makes these sweet potato nachos good for you?

Le’s count the ways…

sweet potato chips instead of processed, highly salted tortilla chips all whole, real foods and simple ingredients high in protein high in fiber

All in all, these sweet potato nachos are a great healthy replacement for nachos AND what you should totes make for any football game or — heck — any ol’ day.

Or, if you don’t watch football, insert your fave at-home activity [here] and then EAT THESE NACHOS.

Seriously.

How To Make Sweet Potato Chips

I’ve been wanting to make sweet potato chips for days.  Once I finally was able to figure out the best technique for how to make sweet potato chips in the oven, I just had to make nachos.  To make the sweet potato chips, all you have to do is follow these simple steps:

Preheat oven to 400 degrees F and line 2-3 baking sheets with parchment paper. Slice the sweet potatoes very thinly using either a mandolin or a sharp knife. In a large bowl, add the sliced sweet potatoes, olive oil, sea salt, and black pepper and toss to coat evenly. Place the slices on the baking sheet, taking care not to overcrowd and then place in the oven and bake for 8-10 minutes, then flip and cook an additional 6-8 minutes, or until crisp. Watch them to make sure they don’t burn – it can happen quickly.

Nachos are one of those foods that I could eat all day.

All day, every day for realz.

How To Make Sweet Potato Nachos Vegan

Wondering how to make this sweet potato nachos dish vegan? Easy! You really have just 2 major ingredients that need to be removed: the cheese and the chicken. You can simply replace it with a vegan-friendly topping like black beans or kidney beans, and use a vegan Mexican cheese or vegan sour cream instead of the jack cheese. You’ll be able to enjoy all the flavors of the veggies and the protein from the beans and vegan cheese.

How To Make Sweet Potato Nachos Paleo

To make these nachos paleo, just don’t add any cheese, since dairy isn’t something often consumed in a paleo diet.

Crisp, cheesy, spicy, fresh, and oh-so-satisfying.  Trust me, these sweet potato nachos are proof that nachos can be part of a well-balanced diet. And at least for me, being able to have nachos as much as I want and not feel like I’m back in college, microwaving Cool Ranch Doritos, topping them with shredded cheddar cheese, and calling them “nachos” is a big deal.

You did that too, right? Okay, cool.

Sweet Potato Nachos

Now, let’s make some nachos.

OH and you have to have to HAVE TO make my 10 minute salsa verde recipe with these nachos.

Okay, now we’re good.

Let’s make some healthy sweet potato nachos, adult style. Here’s the recipe to get you started:

Sweet Potato Nachos

This delicious, healthy, and paleo sweet potato nachos recipe contains 47.9 grams of protein and 6.4 grams of fiber in just one serving!  Plus it’s so delicious, you won’t even believe it!

3 large sweet potatoes (evenly sized, sliced very finely) 1 tbsp olive oil 1/4 – 1/2 tsp sea salt 1/4 – 1/2 tsp ground black pepper 4 boneless (skinless chicken breasts) 1 tsp ground cumin 1 tsp sea salt 1/2 tsp ground black pepper 1/2 tsp garlic powder 1/2 tsp paprika 1/4 tsp cayenne pepper 2 tbsp fresh cilantro (chopped) 2 tbsp red onions (diced) 1/4 cup jack cheese (grated) 1/2 cup black olives (sliced) 1/2 avocado (diced) 10 minute salsa verde (to drizzle over top)

To make the sweet potato chips, preheat oven to 400 degrees F and line 2-3 baking sheets with parchment paper. Slice the sweet potatoes very thinly using either a mandolin or a sharp knife. In a large bowl, add the sliced sweet potatoes, olive oil, sea salt, and black pepper and toss to coat evenly. Place the slices on the baking sheet, taking care not to overcrowd and then place in the oven and bake for 8-10 minutes, then flip and cook an additional 6-8 minutes, or until crisp. Watch them to make sure they don’t burn – it can happen quickly. While the potatoes are in the oven, make a season blend for the chicken by combining the ground cumin, sea salt, ground black pepper, garlic powder, paprika, and cayenne pepper. Season the chicken with the blend on all sides. Heat olive oil over medium-high heat in a large skillet. Once hot, add the chicken and cook, flipping occasionally, until well-browned, and cooked through, about 4-6 minutes per side. Remove from skillet and allow to cool some before shredding with a fork when cool enough to handle. To assemble the nachos, set the oven to 350 degrees F and line a layer of the crispy sweet potato chips across the bottom of a casserole dish. Sprinkle half the jack cheese, shredded chicken, and sliced olives, and then repeat with the remaining ingredients in a second layer. Place uncovered into the oven to bake until the cheese has melted, about 6-8 minutes. To serve, I like to top with fresh cilantro, diced red onion, diced avocado, and then drizzle with my 10 minute salsa verde (you can get the recipe link here).

This post contains affiliate links for products I use frequently and highly recommend. 

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Cookie and Kate

Roasted & Raw Carrot Salad with Avocado

Take my word for it: You need to make this salad. How about tonight? And then again for friends this weekend?

This crazy-looking showstopper features carrots at their best. Caramelized roasted carrots combined with super thin rounds of raw carrots offer an intriguing, irresistible contrast of tender and crisp.

Topped with perfectly ripe avocado, fresh herbs, and a drizzle of my sunshine salad dressing, you end up with a salad that is so much greater than the sum of its parts.

This salad was inspired by the carrot and avocado salad at Corvino, one of my favorite restaurants in Kansas City. If you have also had the good fortune to enjoy that salad, you are probably obsessed with it like me.

Continue to the recipe...

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