protein packed sweet potato nachos
Make these high protein nachos in under 30 minutes with sweet potato "chips," savory ground bison, burger sauce, and all the best toppings!
Servings: 4 servings
Calories: 393kcal
Ingredients
- 2 sweet potatoes sliced into ¼ thick circles, optional to peel them
- 1 tablespoon olive oil spray works best!
- 2 tablespoon ketchup I prefer no added sugar ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound ground bison or beef
- Salt and pepper to taste
- ⅓ cup Burger sauce I like primal kitchen or see notes for making your own
- 1 cup shredded lettuce
- 1 avocado diced
- ½ pickled red onion see notes for making these
- 1 8 oz block cheddar cheese shredded
Instructions
- Preheat the oven to 400 degrees. Lay the slices of the 2 sweet potatoes on a large sheet tray in a single layer (some overlap is good). The slices should only be ¼" to ½" thick. Spray with oil and bake for 10 minutes or until soft.
- Meanwhile, brown the 1 pound ground bison over medium heat. When it's almost done, add the 2 tablespoon ketchup, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon onion powder and stir to combine and finish cooking. Season with salt and pepper as desired.
- Remove the sweet potatoes from the oven and sprinkle the ground bison mixture over all of it. Then top with shredded 1 8 oz block cheddar cheese. Return to the oven for 5 minutes to melt the cheese.
- Remove from the oven and top with 1 cup shredded lettuce, 1 avocado diced, ½ pickled red onion, and ⅓ cup Burger sauce, and serve it up family style.
Video
Notes
Make your own burger sauce: combine ¼ cup mayo, ¼ cup ketchup, and 2 tablespoon mustard.
Pickled red onions: Mix ½ cup white vinegar, ½ cup water, 1 teaspoon honey or sugar, ¼ teaspoon salt, and ½ of a red onion thinly sliced in a bowl or jar. Store in the fridge until ready to use. These will last 2 weeks in the fridge.
Expert Tips
- Slice the potatoes into equal-sized pieces: The slices should only be ¼ to ½ inch thick so that they cook quickly and evenly in the oven.
- Prepare ahead: For meal prep, you can prepare the baked sweet potato slices and bison mixture a few days in advance. Then, just layer, bake, and add your toppings before serving.
- Make a double batch of everything: Cook once and eat twice, and use the components of this dish to make more nachos. Or, incorporate them with anything else you have on hand for something completely new.
- Taste and adjust: Test the bison mixture before layering, and adjust the seasonings as you see fit.
- Fridge: If possible, leave off any toppings. Then, transfer leftovers to an airtight container, and store them in the fridge for 1-2 days.
- Reheating: You can reheat leftovers in the microwave. However, to prevent them from ebcoming soggy, I recommend suing the oven instead. Preheat it to 350 degrees, and arrange your nachos in a single layer on a baking sheet. Bake just until warmed through, being careful not to let them burn!
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 24g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 344mg | Potassium: 940mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9423IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 4mg