Nachos without the chips? Yes! This recipe is ideal for anyone looking for a hearty and healthy weekend appetizer for a party or a fun after-school snack for the kids on a weekday. Either way, you’ll want to make these nachos over and over again. Plus, the delicious Creamy Cashew Drizzle on top can be used on salads and other roasted vegetable dishes.

It’s always a good idea to enjoy vitamin A-rich sweet potatoes with healthy fats. Recent research has shown that a minimum of three to five grams of fat increases our uptake of the beta-carotene in the root vegetable. This recipe features cashews and avocado so you have good amount of healthy fats in every bite. And all of the vegetables add fiber and other nutrients.

Meat Alternative:

Two large organic chicken breasts poached in chicken broth on the stovetop for 15 minutes over medium heat. Remove from the heat and shred with a fork, then add on top of the nachos.

Related: Loaded Baked Sweet Potato Fries

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Ingredients

Creamy Cashew Drizzle
  • 1 cup cashews
  • 3/4 cup water
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
Nachos
  • 3 large sweet potatoes
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • Sea salt and pepper, to taste
  • 1 head flat dinosaur kale, finely chopped
  • 1 large, ripe avocado, peeled, pitted, and mashed
  • 1 tablespoon finely chopped fresh cilantro
  • Juice of 1 large lime
  • 2 tablespoons diced red onion
  • 1 packed cup arugula
  • 1 BPA-free can white beans, drained and rinsed
  • 3 large carrots, peeled and thinly sliced

Directions

  1. To make the Creamy Cashew Drizzle, place the cashews in a medium bowl and cover with warm water on the countertop. Set aside to soak for 2 hours, then drain and rinse.

  2. Transfer cashews to a food processor with the remaining Drizzle ingredients. Puree until smooth. Add more water, as needed, if you desire a thinner consistency. Store leftovers in a sealed container in the refrigerator for up to 3 days.

  3. To make the nachos, preheat the oven to 425 degrees F. Prepare two large rimmed baking sheets with parchment paper and set aside.

  4. Slice the sweet potatoes into 1/8-inch slices using a sharp knife or mandolin. Toss the sweet potatoes with 1 tablespoon olive oil, sea salt, and pepper, and lay flat in a single layer on the prepared baking sheets. Transfer to the oven to bake for 20 minutes. Flip and bake for another 10 minutes or until the edges are crispy.

  5. Meanwhile, massage the kale together with the remaining 1 teaspoon oil in a large bowl until the leaves are bright green and soft, about 2 minutes. Set aside.

  6. In a small bowl, make the guacamole by combining the avocado, cilantro, lime, onion, and sea salt and pepper to taste. Set aside.

  7. Remove the sweet potatoes from the oven and top with the arugula, beans, carrots, kale, and guacamole. Drizzle with the Creamy Cashew Drizzle and serve immediately.

    Yield 4 Servings

    Photography by Amie Valpone

    >>Amie Valpone is the founder of The Healthy Apple and best-selling author of the cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.

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