By Kelsie Knerr, RD
• 2 medium sweet potatoes cut into ¼ inch slices
• 1 Tbsp oil (I used avocado oil spray)
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• ½ can no salt added red pinto beans rinsed
• ½ can strained no salt added Rotel
• 1/2 of an avocado, diced
• 1 grilled 3.5oz chicken breast, diced
• 1/3 cup shredded sharp cheese (lower fat versions are optional)
Preheat oven to 425°F.
Slice sweet potatoes into 1/4in thick slices.
Coat evenly with oil.
Stir together chili powder, garlic powder and paprika and evenly coat the sweet potato slices.
Lay out potato slices on a foil-lined sheet pan or use a reusable silicone mat, try to avoid stacking them.
Bake 10min, flip them over and bake for ~10 more minutes.
Top with rinsed beans, strained Rotel, avocado, chicken, and cheese.
Bake until cheese is melted, about 2 minutes.
Recipe adapted from https://recipes.heart.org/Recipes/1235/Sweet-Potato-Nachos
I went ahead and calculated the nutrition facts for half of the full recipe because it is delicious, and you will probably want to eat at least half on your own. As you can see, these nachos have a good amount of healthy unsaturated fats, fiber, and protein which makes for long lasting energy. The crispy sweet potatoes and creamy avocados, as well as the kick of flavor from the spices and Rotel, make for a very satisfying option to add to your Super Bowl spread!
Healthy Sweet Potato Nachos from Boone Hospital Center on Vimeo.