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.

Raw Tacos with Spicy Sunflower Walnut Meat, Jicama Rice & Cashew Sour Cream

Raw food isn't all 12 hour dehydration episodes and 2 day nut soaks. It can be just as quick and easy as any cooked meal, if not faster because well..you're not cooking it! These raw tacos will satisfy even the biggest cooked food snob you know. They are packed with flavorful ingredients that add crunch, substance and spice to each bite.

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Sunflower seeds and walnuts ground together with jalapeno and spices make the 'meat' for these tacos and are accompanied by jicama 'rice', fresh pico de gallo, avocado, cilantro, corn and raw sour cream.


Raw Tacos
serves 3
1 head romaine, spears separated
jicama rice
spicy sunflower walnut meat
1 avocado, small dice
1 cup fresh corn kernels
2 radishes, thinly sliced
3 tbl cilantro leaves, roughly chopped
fresh pico de gallo

Layer each romaine spear with some jicama rice, walnut meat, avocado, corn, radish slices, cilantro, pico and drizzle with sour cream.

Spicy Sunflower Walnut Meat
yields 2 cups
1 1/2 cups raw walnuts
1/2 cup raw sunflower seeds
1 jalapeno, seeded, roughly chopped
2 tbl extra virgin olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt

Combine all of the ingredients in a food processor and pulse into fine pieces. Make sure not to overmix or you will end up with nut butter.

Cashew Sour Cream
1/2 cup raw cashews, soaked for 1 hour
1/4 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
pinch of salt

Drain the cashews and combine in a blender with the remaining ingredients. Blend until thick and creamy, adding more water if necessary to thin out the sauce.

Jicama Rice
1 small jicama, roughly chopped

Pulse in a food processor into fine rice-sized bits.