How about tucking into a large plate of sizzling, bubbling fully loaded nachos for dinner this evening? These low-carb and vegetable-based nachos are a healthy rendition of the classic comfort food favorite. The base of this dish includes crispy cauliflower florets and crunchy sweet potato rounds, packed full of vitamin A and other nutrients. Add all of your favorite toppings- from protein-packed pulled chicken to creamy dairy-free guacamole- and your family won’t even realize they are eating a healthy dinner!
Prep Time: 15 min.
Cook Time: 30 min.
Total Time: 45 min.
- 1 teaspoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons avocado oil
- 3 medium sweet potatoes, cut into rounds
- 1 large cauliflower, broken into florets
- 2 cups cooked and shredded chicken breast
- 1/4 cup nutritional yeast
- 1/2 avocado, ripe
- 1/4 cup unsweetened yogurt, dairy or dairy-free
- 2 limes, juiced
- 1 jalapeno pepper, deseeded and sliced
- 3 green onions, sliced
- 1/4 cup cilantro, chopped
Preheat the oven to 375F and line a baking tray with a silicone liner or parchment paper.
In a large bowl, combine the chilli powder, cumin, paprika, red chili flakes, and oregano together.
Lay the sweet potato and cauliflower on the baking tray and drizzle with the oil, then toss in the spice mix. Roast for 20 minutes, then turn and roast for a further 20-25 minutes, until the vegetables start crisp.
Meanwhile, in a medium-sized bowl, mix the cooked and shredded chicken with nutritional yeast, jalapeños, green onions, cilantro and the juice of half a lime. Set aside.
In a small bowl, mash together the avocado and yogurt with 2 teaspoons lime juice and season well. Set aside.
Remove the crisp vegetables from the oven and spread on a serving plate. Top with cooked and seasoned chicken. Drizzle on salsa and guacamole. Garnish with lime wedges. Option to sprinkle on dairy-free cheese, or additional nutritional yeast, if desired.