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
Ingredients
- 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
- Cilantro chopped
Avocado Sauce
- 1 avocado
- 2 Tbsp Greek yogurt
- 1 garlic clove
- 1/3 cup cilantro can use the stems too!
- 1/4 tsp salt
- 1 Tbsp lime juice
Instructions
- 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!
Notes
- 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.
