Crispy sweet potato paleo nachos
Discover the ultimate comfort food with our Crispy Sweet Potato Paleo Nachos! This healthy and delicious recipe features thinly sliced sweet potatoes, cooked to perfection, and topped with a savory medley of ground beef, red onion, garlic, red pepper, and eggplant. Seasoned with aromatic spices like cumin, chili powder, and paprika, and elevated with a touch of Worcestershire sauce and creamy coconut milk, these nachos are a flavorful feast. Garnished with fresh coriander leaves and zesty lime juice, it's an irresistible paleo-friendly dish perfect for any occasion!
- 01 Jun 2024
- Cook time 120 min
- Prep time 0 min
- 4 Servings
- 17 Ingredients
Looking for a healthier alternative to your favorite nachos? These Crispy Sweet Potato Paleo Nachos are a delicious and nutritious option. Packed with sweet potatoes, ground beef, and a variety of fresh vegetables, this dish is perfect for anyone following a paleo diet or just wanting a tasty, guilt-free snack.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Arrange the thinly sliced sweet potatoes on a baking sheet.
- Drizzle with 1/4 cup of the olive oil and season with salt and pepper (to taste).
- Bake for 20-25 minutes, or until the sweet potatoes are crispy and golden brown, flipping halfway through. Once done, set aside.
- While the sweet potatoes are baking, heat the remaining olive oil in a large skillet over medium-high heat.
- Add the chopped red onion, minced garlic, diced red pepper, and diced eggplant. Cook until the vegetables are soft, about 5-7 minutes.
- Add the ground beef to the skillet with the cooked vegetables. Cook until the beef is browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Stir in the ground cumin, chili powder, dried oregano, and paprika. Mix well.
- Add the canned tomatoes (including juice), Worcestershire sauce, and coconut milk. Stir to combine.
- Reduce the heat to medium-low and let the mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- In a small bowl, combine the lime juice and chopped coriander leaves.
- Halve the cherry tomatoes and set aside.
- Arrange the crispy sweet potato slices on a large serving platter or individual plates.
- Spoon the beef and vegetable mixture over the sweet potato slices.
- Sprinkle the lime and coriander mixture over the top.
- Finish by adding the halved cherry tomatoes.
- Serve immediately, garnished with additional fresh coriander if desired. Enjoy your delicious and nutritious crispy sweet potato paleo nachos!
Tips:
- Choose evenly sized sweet potatoes: Selecting sweet potatoes that are about the same size will help ensure they cook evenly.
- Use a mandoline slicer: To get uniform, thin slices of sweet potato, try using a mandoline slicer. This will help them crisp up better in the oven.
- Don't overcrowd the baking sheet: Ensure that the sweet potato slices are laid out in a single layer on the baking sheet to allow for maximum crispiness.
- Season to taste: Adjust the amount of spices and herbs according to your taste preference. The given quantities are just a guideline.
- Check for doneness: Keep an eye on the sweet potatoes as they bake, as ovens can vary and you don't want them to burn.
- Prepare toppings ahead of time: Chop and prepare all the ingredients in advance to streamline the cooking process.
There you have it—crispy, flavorful, and nutritious sweet potato paleo nachos. Not only are they satisfying, but they also make a great appetizer or main course. Enjoy with your favorite paleo-friendly dips and watch them disappear quickly at your next gathering!
| Nutrition Facts | |
|---|---|
| Serving Size | 640 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 16g | 40% |
| Sugar 20g | 20% |
| Fat | |
| Fat 45g | 54% |
| Saturated 16g | 52% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 1260ug | 140% |
| Choline 100mg | 17% |
| Vitamin B1 0.87mg | 72% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 1.11mg | 65% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 1.82ug | 76% |
| Vitamin C 60mg | 67% |
| Vitamin E 4.08mg | 27% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 180mg | 13% |
| Copper, Cu 0.64mg | 0% |
| Iron, Fe 7mg | 62% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 340mg | 28% |
| Potassium, K 1720mg | 51% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 320mg | 22% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 510g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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