Sweet Potato Nachos
I LOVE sweet potatoes. If you know me at all, you know that I eat one almost every single day without fail. There was a point in time when I was actually so scared I would turn orange that I convinced myself I needed to switch over to white and purple sweet potatoes.
I'll usually do something simple with them like put some sea salt on them, drizzle them in peanut butter, dip them in hot sauce, or just eat them plain. Once in a while though, when I feel like gettin a lil bit crazy I'll whip up these babies.
There are tons of ways to switch around the ingredients so that they fit your dietary restrictions and cravings, but for me, this is the best combo I've come across.
-1 sweet potato
-1/4 cup almond based cheese
-1/2 of an avocado
-1 serving of TJ's vegan chorizo
First up is preparing the sweet potato "chips." Most of the time I'm impatient and will just cut them into coins and microwave for 6 minutes. They come out well but not super crispy like chips, so if you want them to be crispier you can slice them into coins and put them in the oven on 400 degrees until crispy (around 25 minutes).
While the sweet potatoes are cooking, toss the vegan chorizo in a pan over medium flame until it's heated thoroughly.
Arrange the sweet potatoes on a microwave safe plate, top with cooked chorizo, and sprinkle with the almond cheese.
Microwave around 30 seconds, just until the cheese is melted.
Top with the avocado cut into cubes.
This is definitely one of my go to lunches/ dinners because it's so quick, so easy, satisfying, and delicious.
Let me know if you try them out!