🍠 Whole30 Sweet Potato Nachos 🍠
I’ve been craving Nachos all week long, and these Whole30 Sweet Potato Nachos were EXACTLY what I was looking for to cure that craving! The entire meal came together in less than an hour, the ingredients are super simple, and the dish truly sent my taste buds into a Whole30 Heaven! Feel free to top your Nachos however you’d like, but I highly recommend a dollop of Forage Project Sour Cream and a side of Siete Foods Cashew Queso to really create some Next Level Nachos while still staying compliant!
INGREDIENTS
For the Nachos:
2-3 Large Sweet Potatoes
2 tbsp Olive or Avocado Oil
Sea Salt to taste
For the Toppings:
1 lb Cooked Shredded Chicken
2 tbsp Taco Seasoning(Check your labels for Whole30)
1 jar of Siete Foods Cashew Queso
1 container of Forage Project Dairy Free Sour Cream
Toppings of your choice! (I used Onion, Garlic, Red Pepper, Jalapeño, and Cilantro but feel free to create your own combination, the options are literally endless!
INSTRUCTIONS:
Set oven to 390° F.
Line a cookie sheet with parchment paper and spray or brush with avocado oil. Begin by slicing very thin slices of sweet potatoes, a mandolin slicer works best!(No need to peel, just scrub potatoes well)
Layer sweet potato slices over the cookie sheet in one layer and spray or brush the top with oil (overlapping potatoes slightly is fine). *One large potato will cover at least one cookie sheet. Use a second sheet and cook at the same time to save cooking time.
Bake at 390° F for 18-20 minutes. Flip potatoes halfway through cooking time. Potatoes will be ready when they are soft, curling up on the sides, and even browning a touch on the sides!
While the potatoes are cooking, put your veggies in a skillet and cook until soft, about 5 minutes. Add your cooked shredded chicken and 2 tablespoons of taco seasoning. Stir to combine(you may need to add a few Tbsp of water.)
Once Sweet Potatoes are done, arrange on a tray and top with shredded chicken and veggie mixture. Decorate with toppings of your choice and enjoy!