Level up your whole foods based dinners by creating a comfort-food classic with a twist. This easy-to-make meal checks all the boxes; healthy proteins and fats keep you full and nourished, and the sweet and savory flavor is just what you’ve been craving.
Why sweet potatos over corn chips?
Most corn chips found at the grocery store contain genetically modified corn, seed oils, pesticides, and unnecessary ingredients. Not to mention, corn itself can promote inflammation. In contrast, organic sweet potatoes offer greater nutritional value and a lower glycemic response. Sweet potato chips are easy to make from home and you can oil and season them as you’d like! If you’re questioning the flavor of sweet potatoes over corn for a Mexican style meal, think sweet and savory. It is now one of my favorites, and even approved by my picky college roommate. So I say give ‘em a try!
Ingredients – yeilds 2 servings
1 large sweet potato
1 lb ground beef
1 red onion
1/2 tbs ghee, tallow, or coconut oil
1/2 tsp chipotle smoked jalapeño seasoning (alternatively smoked paprika & Chile seasoning)
[Raw] Monterey jack or cheddar cheese
1 avocado
5 oz cottage cheese
1 lime
cilantro
sea salt
Preheat your oven to 350°. Start by finely slicing the sweet potato into chips. I found that using a mandoline to slice is most efficient. Adding oil to the chips is not necessary, sometimes they crisp better without it. If you’d like to add oil, you can spray with avocado oil, or cover in melted coconut oil. Line a baking sheet with parchment paper and lay the sweet potato slices out. Try not to layer them on top of each other if possible. Bake for 20-30 minutes and flip halfway through to cook the other side. The cook time really depends on the thickness of your slices.
In a small bowl, or a mortar if you’re fancy, smash an avocado for the guac. Then thoroughly mix the cottage cheese with the avocado. This boosts the protein content of the meal and tastes great in the guac! To season, squeeze juice from a lime, muddle cilantro, and sprinkle with sea salt. Optionally, add raw red onions and tomatoes too.
When the chips are halfway done cooking, warm up a small frying pan on the stove at medium heat. Dice the red onion. Add a high-quality high-temp fat to your pan (ghee, tallow, butter, coconut oil) and sauté the onions. When the onions just start to change color, add the ground beef to the pan; either to the side or on top of the onions. Mince the ground beef and cook to your liking. Season with chipotle seasoning, and sea salt to taste.
Now it’s time to assemble. Lay the sweet potato chips on a large plate. Transfer the ground beef and sautéed onions on top. Grate the cheese over the nachos. And add a large scoop of the protein guac. Your high protein, healthy nachos are ready for indulgence! Enjoy!!
Purple sweet potato nachos!