Sweet Potato Nachos with Green Salad
Active Time: 40 minutes / Cook Time: 30 minutes / Total Time: 45 minutes
Makes 2 servings, with leftover sweet potato slices for lunch
- For the sweet potatoes:
- 1 large sweet potato, sliced 1/8” thick (if you have a mandoline slicer, it will be your friend here)
- large pinch fine sea salt
- 4 tablespoons refined coconut oil, melted
- 1 cup red kidney beans, rinsed and drained (reserve the rest for Day 6)
- For the Cheese Sauce and to finish nachos:
- 1 cup non-dairy milk
- 1 tablespoon arrowroot
- 1 cup shredded sharp cheddar cheese
- 1 cup thinly sliced spinach
- 2 scallions, thinly sliced
- 2 tablespoons chopped cilantro
- ¼ cup diced red bell pepper, from one large (reserve the rest for Day 4)
- hot sauce, if desired
- lime wedges, if desired
- For the Green Salad:
- 4 cups mixed greens
- 2 tablespoons thinly sliced red onion, from one medium (reserve the rest for Day 3)
- 2 tablespoons goji berries
- 2 tablespoons pepitas, toasted* (hulled pumpkin seeds)
- juice of ½ a lime, plus more to taste
- 2 tablespoons extra virgin olive oil
- pinch fine sea salt
- pinch freshly ground black pepper
- Make the nachos: Preheat oven to 450°F. Line two baking sheets with parchment paper.
- Add sweet potato slices, coconut oil, and salt to a large bowl and toss to coat evenly. Reserve the bowl. Place sweet potatoes in a single layer on the baking sheets and bake for about 20 minutes or until they’ve browned and have crispy edges, turning sweet potatoes once. Watch carefully so they don't burn!
- Toss kidney beans in the oil remaining in the bowl from the sweet potatoes. Divide kidney beans between the two baking sheets and bake 5 minutes, or until beans are warmed through.
- Keep the sweet potatoes on the baking sheets until step 8, but remove and reserve 8 slices sweet potatoes for tomorrow’s lunch.
- While the sweet potatoes roast: Add milk and cornstarch to a small saucepan and whisk well. Bring to a boil over medium heat, whisking constantly.
- Let boil for one minute, continuing to whisk; remove from heat, and stir in the cheese. When smooth, add the spinach and stir until fully wilted. Set aside.
- After you make the cheese sauce: Divide greens among two plates** and top each with 1 tablespoon each onion, goji berries, and pepitas. Squeeze the lime juice over both salads and drizzle each with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Divide sweet potatoes and beans among the two plates, if desired, or eat them from the baking sheets! Either way, top sweet potatoes and beans with cheese sauce, scallions, bell pepper, and cilantro. Serve with hot sauce and lime wedges, if desired.
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!
**The size of the plates you use for your salad will depend upon whether or not you eat the nachos right off the baking sheets, or serve them on the plates with the salads. We highly advocate eating right off the baking sheets, but won’t judge if you’re more proper.