My oven-baked sweet potato slices are a healthy alternative when you're craving nachos. These will be one of your go-to healthy Summer dinners!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serves: 4
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Dietary Requirements: Vegetarian
Author: Alex Wood
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Ingredients

Sweet Potato 'tortilla chips'

  • 1 sweet potato peeled & sliced thinly into discs
  • 1 tsp paprika
  • salt to taste
  • pepper to taste

Corn Dip

  • 3 cups corn kernels tinned, drained & rinsed
  • 4 tsp greek yoghurt
  • 1 lime juiced
  • 2 tbsp coriander fresh, chopped
  • 1 red capsicum finely diced

Black bean mix

  • 2 cups black beans canned, drained & well-rinsed
  • 1 tsp olive oil extra virgin
  • 1 tsp ground cumin
  • 1 lime halved
  • salt & pepper to taste

Nachos toppings

  • 1 avocado sliced
  • 4 tbsp coriander fresh, roughly chopped

Instructions

Nachos base

  • Preheat oven to 200ºC
  • Line a large flat oven tray with baking paper
  • Evenly brush, spray or rub oil onto each sweet potato disc (both sides). Sprinkle with paprika, salt and pepper.
  • Place on a lined tray and bake until crisp for 8-12 minutes, depending on how thin they have been sliced.

Corn dip

  • Blend half the corn kernels in a food processor with lime, coriander and greek yoghurt.
  • Transfer the blended corn dip into a small bowl and then mix the remaining corn kernels and red capsicum through to add some texture.

Black bean mix

  • In a small bowl, add the black beans, cumin, lime juice, olive oil and stir together. Add salt & pepper to taste, then set aside.

Time to plate up

  • Lay the crispy sweet potato discs on a serving plate.
  • Spoon all of the black bean mix and some of the corn dip over the discs.
  • Gently layer the slices of avocado and chopped coriander leaves on top of the beans, and place the remaining corn dip in a small bowl on the side.
  • Garnish with lime wedges on the side and serve immediately, while the sweet potato is still hot.

Video

Nutrition Facts
Loaded Sweet Potato Nachos
Amount Per Serving
Calories 363 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 262mg11%
Potassium 1068mg31%
Carbohydrates 61g20%
Fiber 16g67%
Sugar 8g9%
Protein 14g28%
Vitamin A 6112IU122%
Vitamin C 71mg86%
Calcium 99mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

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Posted by I Quit Sugar

In May 2018 Sarah Wilson closed her website for I Quit Sugar, and appointed Sam Wood as the sole custodian of all the recipes that were freely available on the IQS blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at https://recipes.28bysamwood.com