Cinco de Mayo: Sweet Potato Nachos

Mexican flavours and inspired dishes are a plentiful in my Plantiful Plates kitchen. Not only do they incorporate meat alternative beans deliciously, but they are full of brightly coloured veggies.

This means that our plates are full of vibrancy and nutrition. These sweet potato nachos are a healthier alternative to the usually deep fried corn tortillas smothered in cheese. The base is roasted sweet potato slices, smothered in an omega-3 rich avo-seed sour cream, sprinkled with antioxidant rich pico-de-gallo and topped with a flavourful walnut taco crumble for protein and punch.

You can make the sweet potatoes up ahead of time and refrigerate them. When it is time to assemble the nachos, you can serve them cold or warm the sweet potatoes up then top them with your prepared toppings.

While the sweet potato slices make a flavourful alternative to the highly salted nacho chip, the toppings really make the dish.

Avo Seed Sour CreamThe Avo-Seed Sour Cream is full of healthy omega-3 fats provided by pumpkin seeds and hemp seeds. These are blended together (in a blender or food processor) with a nut based milk, avocado for colour, texture and goodness, and sour components of apple cider vinegar and lime juice.

The next amazing topping on these nachos is the pico de gallo. This is a chopped salsa style dish, opposed to a crushed salsa that is more common in restaurants and grocery stores. It is fresh, easy to make and can make a big wow with a crowd. I love to add in avocado, in addition to tomatoes, onion, cilantro and garlic.  You could also add in mango, pineapple or strawberries.Pico de Gallo

The last item that I crumble on top of these nachos is Walnut Taco Crumble.  The recipe is included in my recipe for the Sweet Potato Appetizers.

 

 

This recipe also makes an awesome Cinco de Mayo party appetizer,

Sweet potato round topped with lime spiked cashew sour cream and walnut taco crumble.

and truthfully, was the inspiration behind these nachos.  One night I had a few extra sweet potatoes left over from making these appetizers, so I just haphazardly topped them with my cashew sour cream.

I have since adapted this recipe to include the pico and a nut-free sour cream alternative.

Other Plantiful Nacho Toppings:

Of course, just like traditional nachos, you can top these to your hearts desire. You could add:

  • Guacamole
  • Jalapeno peppers
  • Cilantro
  • Freshly squeezed limes
  • Corn, try charred corn for more intense flavour
  • Finely diced red and green peppers
  • Green onions
  • Traditional Salsa
  • Green or black olives

What are your favourite nacho toppings?

 

Cinco de Mayo: Sweet Potato Nachos
Ingredients
Cumin Roasted Sweet Potatoes
Avo-Seed Sour Cream
Avocado Cilantro Pico de Gallo
Instructions
Sweet Potatoes
  1. Pre heat the oven to 400F and line to baking sheets with parchment paper.
  1. In a large mixing bowl, sprinkle the sweet potato slices with oil, salt, cumin and nutritional yeast. With your hands, mix well to coat all of the slices.
  2. Spread the sweet potatoes evenly in a single layer on each baking sheet. Place in over and bake for 20 minutes. Flip after 15 minutes and switch the trays in your oven. Bake until completely cooked through (you can pierce the potatoes with a fork) and some are browned around the edges. This may take a bit longer than 20 minutes if you are not using a convection oven.
  3. Remove from the oven and transfer the slices to a cooling rack.
Avo-Seed Sour Cream
  1. This recipe will make more than you need for this amount of nachos. You will just need to make this quantity to ensure your blender or food processor can blend the ingredients smoothly.
  2. Place all of the ingredients into a blender or food processor and blend until it is smooth and creamy.
  3. Keep covered in the refrigerator for up to 5 days. With the extra, you could make more nachos, use it on sandwiches or wraps, or as a base for a dressing or dip.
Pico de Gallo
  1. In a medium mixing bowl, add all of the ingredients together and mix gently with a wooden spoon.
  2. Cover and let rest on the counter for at least 15 minutes to let all of the flavours combine.
Assembling the Nachos
  1. On a large serving tray, or on one of the parchment lined baking sheets, arrange the nachos evenly, sprinkle with the pico de gallo, drizzle with the sour cream and top with the walnut taco crumble.
  2. Dig in and enjoy!

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