Sweet Potato Quinoa Nachos
My friends, these are epic. They totally satisfying your Mexican comfort food cravings, but in a healthy, non-tummy-ache sort of way. Plus, they're well balanced! We've got veggies, complex carbs, protein annnnd healthy fats!
Servings: 4 Servings
Calories: 298kcal
Ingredients
- 2 medium sweet potatoes cut into 1/4" rounds
- 1 tablespoon olive oil
- 1 15 oz can organic black beans, drained and rinsed
- 1/4 - 1/3 cup water
- 1/2 teaspoon each of cumin coriander, chili powder and salt
- 1/4 cup cooked quinoa
- 1/4 cup organic frozen corn kernels
- 1/4 - 1/2 cup salsa
- 1 avocado
- 1 lime
- 1/4 - 1/2 cup chopped cherry tomatoes
- Cilantro to garnish
Instructions
- Preheat the oven to 400ºF. Add sweet potato rounds to a large bowl and toss with oil. Place onto baking sheets and roast for 25 - 35 minutes until sweet potatoes are soft and starting to brown, making sure to flip them halfway through.
- While sweet potatoes are cooking, add beans, water and spices to a small saucepan. Start with 1/4 cup and add more if needed. Bring to a boil then cover and reduce to simmer for 10 - 15 minutes. Once beans have softened, stir in quinoa and corn and then remove from the heat.
- Remove sweet potatoes from the oven and arrange the rounds onto plates (or keep them directly on the pan if you're using cheese/chicken). Top the sweet potatoes with bean mixture and salsa.*
- Mash the avocado with the juice of 1/2 the lime and add a dollop onto each helping. Top with cherry tomatoes, cilantro and a squeeze of lime juice. Enjoy!
Video
Notes
If you use chicken or cheese, follow the instructions through Step 3 and top the salsa with chicken and cheese. Pop the pan back in the oven for 5 - 10 minutes until cheese has browned.
Nutrition
Calories: 298kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 907mg | Fiber: 14g | Sugar: 4g | Vitamin A: 9430IU | Vitamin C: 16.7mg | Calcium: 73mg | Iron: 3.3mg