Loaded Sweet Potato Nachos
Packed with fiber, veggies and lean protein these sweet potato nachos are the ultimate weeknight meal the whole family will love!
Servings: 4 servings
Ingredients
For the sweet potatoes:
- 2 large sweet potatoes sliced into ¼ inch rounds
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- dash salt
- dash black pepper
For the ground turkey/ lentils:
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 540 mL can brown lentils rinsed and drained
- 4 tablespoon low sugar BBQ sauce
- 1 teaspoon ground cumin
- 2 tsp chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and black pepper to taste
Topping ideas:
- 2 medium bell peppers diced
- 1 medium zucchini grated
- 1 small jalapeno de-seeded and diced
- 1 cup shredded cheese
For serving
- ½ cup salsa
- ½ cup smashed avocado or guacamole
- ½ cup plain Greek yogurt or sour cream
Instructions
- Preheat oven to 400F. Lightly line a cooking tray with parchment paper or tinfoil.
- To prep your sweet potatoes- Wash and dry your sweet potatoes (thoroughly scrubbing ensure all dirt is removed). Chop sweet potatoes into ¼ inch rounds, add to a medium bowl and toss with olive oil and spices. Arrange the sweet potato rounds in a single layer on the baking sheet (they may overlap slightly). Bake for about 25 minutes, flipping halfway.
- While the sweet potatoes are cooking, prepare your toppings by shredding your cheese, dicing your peppers, and shredding zucchini!
- To cook your meat/ lentils- Add the olive oil to a pan over medium heat. Once hot, add your ground meat (if using) and cook until brown. Add your lentils, BBQ sauce and spices. Using a spatula, gently press down on the lentils to "smash" them. Continue doing this until the lentils begins to clump together and blend with the ground meat. Adjust seasonings as desired.
- Once the potatoes are done, top with the cooked ground meat and your remaining toppings (ie. bell peppers, zucchini, cheese, jalapeno) and place the pan back in the oven. Bake for an additional 10 minutes. To get the cheese nice and crispy- turn the oven to broil for the final 5 minutes of cooking.
- Serve with sour cream/ Greek yogurt, salsa and guacamole over a bed of lettuce if desired!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 477kcal | Carbohydrates: 45g | Protein: 40g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 574mg | Potassium: 1358mg | Fiber: 8g | Sugar: 13g | Vitamin A: 26982IU | Vitamin C: 94mg | Calcium: 257mg | Iron: 3mg
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