You know those nights when you want something super delicious but are also super exhausted and you *just can’t literally even* bear the thought of trying to follow some new or complex recipe?
Yeah, I do too.
Honestly, that’s us (or me since let’s be real, I do 90% of the cooking) most of the time. Although it might not seem like it, I make a lot of the same stuff throughout the week and attempt new recipes or dishes sparingly (like on weekends when I feel more relaxed and have more time).
Most weeknights I reserve for non-recipes, i.e. meals that are so easy they really don’t require a recipe and I know them like the back of my hand. They’re quick to make, don’t require much thought or energy, always taste good and are simple to improvise when needed based on the ingredients I have on hand.
Enter in these healthy, loaded sweet potato nachos, the ultimate easy, “non-recipe” weeknight dinner.
Although I get that, technically yes, this is a recipe, once you make it a few times it really won’t seem like it. Plus you can totally customize it based on your diet, personal preferences and what’s in season. Here are my nutrient-dense toppings of choice —
While not for everyone (especially if you suffer from certain autoimmune or gastro-intestinal disorders) beans are an inexpensive panty staple and excellent source of resistant starch (feeds the good bacteria in your gut) fiber and protein (keeps you satiated and balances your blood sugar). I always buy Eden Organic Beans, as they pressure-cook their beans prior to help break down the lectins that can cause gas and other uncomfortable symptoms.
+ Dairy-free Cheese
What’s a nacho without cheese? NACHO CHEESE. Okay that was lame but seriously if you don’t tolerate dairy well So Delicious makes an excellent Shredded Cheddar + Jack alternative. It does contain a bit of palm oil though, which is inflammatory and can cause gut issues, so I try to use sparingly. If you are doing dairy just make sure to purchase organic + full-fat.
If you want a cleaner source of cheesy, non-dairy flavor, I highly recommend this Vegan Queso Cheesy Dip. Not only does it taste incredible and make a huge batch (I freeze half immediately to use later) but it’s loaded with super nutrient-dense ingredients (like vitamin b-rich nutritional yeast) and even sneaks in vegetables! Honestly I’ve been making this sauce for years and it is one of mine and my hubby’s all time faves. If you’re not into making your own sauces, this is a good alternative.
+ Organic Rotisserie Chicken
An easy and quick source of protein to top your nachos (and use in other meals throughout the week).
+ Fresh Veggies
Sliced radish, shredded romaine, chopped tomatoes and jalapeños or even thinly sliced red cabbage all add a nice fresh taste, crunchy texture and loads of inflammation-fighting antioxidants.
Another amazing sauce/topping option, this creamy avocado sauce uses lactose-free sour cream as well as fresh cilantro, jalapeno and avocado for flavor and nutrient-density.
You can’t really go wrong with salsa, which is typically loaded with fresh veggies and metabolism-boosting herbs and spices. Just make sure to read that ingredient label and steer clear of brands with added sugar or weird additives.
+ Sweet Potatoes
Okay while this isn’t a topping (rather the main component) I’d be remiss if I didn’t mention how swapping the sweet potatoes for chips is GENIUS. Rich in antioxidants, vitamins and fiber, sweet potatoes have been shown to do everything from enhancing immunity to optimizing vision health. Plus they are plain tasty AF.
Okay, so now that you’ve got your nacho toppings inspo, it’s time to toss these babies together. Feel free to pick and choose from the options above, or add your own flair. Follow the basic “non-recipe” below to get the hang of it, then make em your own!
The ultimate easy, non-recipe weeknight dinner when you’re too exhausted to figure out what to cook, this upgraded version is healthy and loaded with nutrient-dense ingredients that taste good and make you feel good too.
Author: Lauren Chambers
Recipe Type: entree
For the Nachos:
2 medium-sized sweet potatoes, thinly sliced into rounds
Fresh, thinly sliced veggies like romaine lettuce, tomatoes, jalapenos and radish
Preheat oven to 425. Toss thinly sliced sweet potato rounds (sliced width wise so they look like “chips”) with the avocado oil and spices. Place with even space between on a large, parchment-lined baking pan and bake for 30 minutes, flipping halfway through.
When you go to flip your sweet potatoes at the 15-minute mark, be sure to add on your cheese or non-dairy cheese alternative, sprinkling it on the top of each round, so it can melt properly.
While nachos are baking, assemble the rest of your desired toppings.
Once nachos are finished baking, remove and add on black beans and chicken if incorporating into the recipe. Place in oven and broil for 1-2 minutes until warmed.
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