Cheesy nachos are often loaded with artificial ingredients, unhealthy oils, and salt. This version is healthy enough to enjoy as a main course, but it remains rich thanks to buttery sweet potatoes and tangy goat cheese. You can also stick to traditional nacho flavors by adding pickled jalapeños, shredded cheddar, diced tomatoes, and onions—and serving with guacamole, of course.
Ingredients
- 2 large sweet potatoes unpeeled and sliced into very thin (1/16 inch) rounds
- 2 Tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1 cup fresh goat cheese room temperature, chèvre
- 2 Tbsp lime juice
- 1 tsp Sriracha or to taste
- 2 cups shredded Savoy cabbage
- 1/2 cup roughly chopped fresh cilantro
- 1/2 fresh red Thai chili minced
Instructions
- Preheat oven to 400 F. Line large rimmed baking sheet with parchment paper.
- Add sweet potato, oil, and salt to baking sheet; toss well. Line potatoes in single layer and roast for 20 to 25 minutes, or until beginning to brown and crisp.
- Meanwhile, in medium bowl, using small whisk or fork, combine goat cheese with lime juice and sriracha until smooth. Transfer goat cheese mixture to clean kitchen squeeze bottle or canvas pastry bag fitted with small metal tip.
- To 4 serving plates or 1 large platter, add sweet potatoes and top with cabbage, cilantro, chili, and goat cheese drizzle. Serve.
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