Description
These Loaded Sweet Potato Nachos are made in just under 40 minutes! Crispy sweet potato rounds, topped with seasoned ground turkey and lentils, finished with chopped veggies and lots of cheese.
Prep Time: 20 min | Cook Time: 30 min | Total Time: 40 min | Course: Appetizer, Main Course | Cuisine: American | Keyword: 30 minute meals | Servings: 4servings
Packed with fiber, veggies and lean protein these sweet potato nachos are the ultimate weeknight meal the whole family will love!
Ingredients
2largesweet potatoessliced into ¼ inch rounds
1tablespoonolive oil
½teaspoonground cumin
¼teaspoonpaprika
dashsalt
dashblack pepper
1tablespoonolive oil
1lbground turkey
1540 mL canbrown lentilsrinsed and drained
4tablespoonlow sugar BBQ sauce
1teaspoonground cumin
2tsp chili powder
½teaspoon garlic powder
½teaspoonpaprika
salt and black pepperto taste
2mediumbell peppersdiced
1mediumzucchinigrated
1smalljalapenode-seeded and diced
1cupshredded cheese
½cupsalsa
½cupsmashed avocado or guacamole
½cupplain Greek yogurtor sour cream
Instructions
- Preheat oven to 400F. Lightly line a cooking tray with parchment paper or tinfoil.
- To prep your sweet potatoes- Wash and dry your sweet potatoes (thoroughly scrubbing ensure all dirt is removed). Chop sweet potatoes into ¼ inch rounds, add to a medium bowl and toss with olive oil and spices. Arrange the sweet potato rounds in a single layer on the baking sheet (they may overlap slightly). Bake for about 25 minutes, flipping halfway.
- While the sweet potatoes are cooking, prepare your toppings by shredding your cheese, dicing your peppers, and shredding zucchini !
- To cook your meat/ lentils- Add the olive oil to a pan over medium heat. Once hot, add your ground meat (if using) and cook until brown. Add your lentils, BBQ sauce and spices. Using a spatula, gently press down on the lentils to “smash” them. Continue doing this until the lentils begins to clump together and blend with the ground meat. Adjust seasonings as desired. * I also recommend adding in any vegetables that you would like to have more cooked at this stage. I like adding in diced mushrooms or shredded zucchini directly in with the meat so they mix in more seamlessly!
- Once the potatoes are done, top with the cooked ground meat and your remaining toppings (ie. bell peppers, zucchini, cheese, jalapeno) and place the pan back in the oven. Bake for an additional 10 minutes. To get the cheese nice and crispy- turn the oven to broil for the final 5 minutes of cooking.
- Top with any other vegetables of choice you don’t wish to cook (ie tomatoes). Serve with sour cream/ Greek yogurt, salsa and guacamole over a bed of lettuce if desired!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 2cups | Calories: 477kcal | Carbohydrates: 45g | Protein: 40g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 574mg | Potassium: 1358mg | Fiber: 8g | Sugar: 13g | Vitamin A: 26982IU | Vitamin C: 94mg | Calcium: 257mg | Iron: 3mg
