Sweet Potato Nachos

40 Minutes

super easy

4 to 6

I watched a lot of football in my last relationship. Thankfully, I can watch other things (or nothing at all) now that I’m out of it. But this doesn’t exclude me from having a game day craving every once in a while; even if I’m not watching the game. So, whether or not you’re a football fan or perhaps forced to be one, if you like nachos, you’ll absolutely love these.

Why You’ll Love It 

Nutritious and Healthy 

As the name suggests, this nacho variation replaces the salty refined chips with slowly digested complez carbs of sweet potato

Versatile and Customizable 

Easy, Quick and Convenient 

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12 oz pasture raised ground chicken
1 tbsp olive oil, for cooking
1 packet Siete foods taco seasoning
⅓ cup filtered water
2 large Japanese sweet potatoes, thinly sliced
⅓ cup red onion, finely chopped
⅓ cup green pepper, finely chopped
⅓ cup black beans, drained and rinsed
½ cup sharp cheddar cheese, grated
To Serve
½ lime, to season
½ cup guacamole
½ cup pico de gallo

Nutritional Information

370 Calories
12g Total Fat
589mg Sodium
20g Total Carbs
4g Fiber
1g Sugar
17g Protein



Preheat the oven to 400 degrees Fahrenheit.
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Using a mandolin or sharp knife, thinly (and evenly) slice the Japanese sweet potatoes; then season with salt, pepper and olive oil.
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Transfer to a parchment paper lined baking tray and bake for 20 minutes; flipping halfway through.
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While sweet potatoes are baking, heat a large pan over medium high heat; add olive oil and ground chicken. Using a wooden spatula or spoon, break up the meat and cook until browned (about 5 minutes).
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Next, add taco seasoning and ⅓ cup filtered water. Lower to a simmer for 10 minutes.
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Chop onions and pepper; drain and rinse beans and grate cheese.
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Once sweet potatoes have cooked for 20 minutes (don’t forget to flip halfway through), top with grated cheese and return to the oven for 5 - 10 minutes to melt.
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After the cheese is melted, transfer to a serving plate and top with seasoned ground chicken, black beans, red onion and green pepper. Season with a squeeze of lime; enjoy with guac and pico de gallo.
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