One thing these guys aren’t lacking is toppings. Loaded is an understatement.
Around here, I like to pack as much into a single entree as possible – as in all-you-need-in-one. Flavor and satisfaction reign supreme here – but you can also bet it’s balanced with protein, complex carbohydrates, healthy fats, and all the vegetables.
One of my favorite local restaurants, Taco Tontos, has a pulled pork nacho special that is just absurd. <<and I mean absurd in the BEST way possible>> We’re talking at least 2# of food starting with homemade tortilla chips + pulled pork, pickles, slaw, corn salsa, tomato salsa, and more cheese than you’ve seen in your life. They are a dream. A dream that always leaves me with a stomachache. Sometimes, completely worth it! Sometimes not worth it when there’s a workout on tap for the morning after. <<Cue this rip off.>>
When it comes to fueling endurance activities, carbohydrates reign supreme. Too often, carry out food is too high in fat – which displaces the much needed carbohydrates in a training cycle. So I used sweet potatoes as the base to increase the carbohydrates and decrease the fat – plus loaded the top with protein and antioxidants from all those colorful veggies.
Plus, drizzle these nachos with a quick homemade avocado sauce for just the right about of healthier fats to help support your recovery. Save the extra sauce to use as a dressing, sauce or sandwich spread – it’s life changing!
Loaded Sweet Potato Nachos
Servings: 4 hungry folks
3 medium sweet potatoes, peeled and sliced to 1/8th inch
1 Tbsp avocado oil (or even better is the spray avocado oil)
Tajin or Chili Lime seasoning
2 cups shredded chicken (I used rotisserie chicken)
3/4 cup black beans
1/2 cup corn
3/4 cup red cabbage
1/3 cup Cleveland Kraut Gnar Gnar (or pickles, kimchi, or another fermented veggie)
1 cup shredded white cheddar cheese (about 4 oz)
2 Tbsp Greek yogurt
1 garlic clove
1/3 cup cilantro (can use the stems too!)
1/4 tsp salt
1 Tbsp lime juice
- Preheat oven to 425 degrees.
- Meanwhile, slice sweet potatoes to 1/8th inch thick using a mandolin. If you don’t have a mandolin, slice as well as you can. Spread potato slices out on a baking sheet – careful not to over crowd. You may need 2 baking sheets.
- Spray (or drizzle) potatoes with oil. Sprinkle with chili lime or tajin seasoning.
- Bake for 10-15 minutes or until start to brown. Flip and bake another 5 minutes. Watch closely so they don’t burn.
- Remove from oven and pile into the center of a baking pan.
- Meanwhile, place all the avocado sauce ingredients in a food processor or blender to combine. Set aside.
- Top the potatoes with: chicken, black beans, corn, red cabbage, kraut, and cheese. Place back in the oven and bake until the cheese melts, approximately 5 minutes. Broil for 1-2 minutes, if you like that crispy look.
- Remove from oven. Drizzle with avocado sauce and cilantro. Dig in!
- While this topping combination will knock your socks off, feel free to add or delete any toppings you want.
- Sweet potatoes are cool but I won’t be mad if you make these on top of tortilla chips instead – that really cuts out the hard step! Or, throw these toppings into a burrito shell, wrap it up, and call it a day.
Athletes: Not shocking – these guys have the complex carbs, protein, healthy fats, and antioxidants to fuel you up right. Adjust the portion based on your hunger and training. This feeds big and small appetites alike.
Healthy Eating: Who said healthy eating has to be tasteless?! These guys will make you forget you’re also fueling yourself up very well! Just like with athletes, adjust your portion to your hunger and appetite.
Kids: If your kid is shy of new food combinations, save a few of the toppings and give it to them deconstructed on their plate. Allow them to build their own nachos on their plate. Hopefully, they even try something new on there.