Ok, let’s play two truths and a lie.
1. This dish is delicious
2. This dish is crunchy and colorful
3. This dish is nachos
Nachos are delicious, nachos are colorful, and yes, they are indeed crunchy. The little lie is that this dish is nachos, though I did put two jumpy quotation marks around “nachos” so ya can’t really blame me…
Fear not! If you are looking for a healthy alternative to your movie-watching snack, look no further. I’ve got you covered with my vegetable nachos. Not gonna lie, if there ever will be a tortilla chip vs sweet potato “chip” battle, I believe the root veggie will come home a champion.
The only limit to nachos is your imagination. View my recipe as a guideline. Load your “nachos” with anything and everything your drooling mouth desires.
I present to you…
- 1-2 sweet potatoes
- hummus (recipe below)
- 1 avocado
- 1 can of black beans
- 1 diced tomato
- a handful of spinach
- 1 or 2 bell peppers
- sprinkle of paprika
- drizzle of tahini dressing (recipe below)
- Peel the sweet potatoes and cut into thin rounds.
- Arrange the potato slices, not touching, in rows on a baking sheet.
- Roast at 450°F for 18 to 22 minutes, turning them once with a spatula.
- While the potatoes are roasting, prepare vegetables.
- Slice and arrange bell peppers onto a plate.
- Layer spinach atop peppers and add a few dollops of hummus in the center.
- Add sweet potato coins atop the bed of spinach.
- Layer black beans, diced tomato, and diced avocado.
- Lastly, add a drizzle (or two, or three, or four...this stuff is good ok?!) of tahini dressing and a sprinkle of paprika.
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 small clove garlic, minced
- ½ teaspoon salt
- 1/8 teaspoon paprika
- Whisk lemon juice, water, tahini, garlic, salt and paprika in a small bowl until smooth.
- 1 can chickpeas, also called garbanzo beans
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 2 to 3 tablespoons water
- In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds.
- Add the olive oil, minced garlic, and salt. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid and rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for until thick and smooth.
- If the hummus is still too thick or has tiny bits of chickpea in it, add 2 to 3 tablespoons of water until the consistency is perfect.