Thursday, April 3, 2014

Sweet Potato Nachos with Cauliflower Nacho Cheese & Cashew Sour Cream

Can nachos ever really be healthy? They can!
These nachos not only hold all of the flavor of your traditional nachos but they are great tasting and great for you. Eat these for lunch, dinner or serve them at your next get together for a winning dish that is easy to make for any size group.

Sweet Potato Nachos
serves 3
2 small-medium yukon golds, skin on, sliced into 1/4" discs
1 large sweet potato, skin on, sliced into 1/4" discs
1 medium red onion, halved, thinly sliced
2 tbl extra virgin olive oil
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
1/2 tsp pepper
1 cup black beans, drained and rinsed
1 avocado, diced
1/4 cup cilantro leaves

Preheat the oven to broil on high.
Toss the potatoes and onions with olive oil and all of the spices. Arrange in a single layer on a baking sheet and broil for 10 minutes, tossing once after 5 minutes until lightly charred and fully cooked.
Top the potatos with nacho cheese, sour cream, black beans, avocado and cilantro.

Cauliflower Nacho Cheese
yields 1 1/2 cups
1 1/2 cups cooked cauliflower florets
1 cup canned, diced tomatoes with roasted green chilies
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
juice of 1/2 lime

Combine the cooked cauliflower and the remaining ingredients in a blender and blend until smooth.

Cashew Sour Cream
yields 1/2 cup
1/2 cup raw cashews, soaked at in water for least 1 hour, or more if your blender isn't high powered
1/4 cup unsweetened almond milk
1 tbl extra virgin olive oil
juice of 1/2 lime
salt, to taste

Drain the cashews and combine all of the ingredients in a blender. Blend until smooth, thick and creamy.


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