Photo Credit: The Southern Well Being


Although these Fully Loaded Sweet Potato Nachos may taste super indulgent, they’re anything but. In fact, they’re actually fully loaded with nutrients

A little prep work on the front end with roasting the sweet potatoes will make these a cinch to throw together when you’re ready to eat them. Roasting sweet potatoes are part of our own weekly meal prep weekend work and are so versatile and full of nutrition, so we recommend always keeping some in the fridge. 

These really do make a simple, healthy weeknight meal, when you prep ahead of time…





  • 2 large sweet potatoes, scrubbed well and sliced into very thin rounds
  • Parchment paper (we love If You Care)
  • 1 large yellow onion, thinly sliced
  • 1 large red or yellow pepper, thinly sliced
  • 8-10 watermelon radishes, thinly sliced (if you can’t find these in your grocery store, you can substitute another veggie such as 3 or 4 zucchini)
  • 1/2 tablespoon of avocado or coconut oil
  • Sea salt to taste
  • Chili powder
  • Black beans (we love Better Bean Co’s Cuban black beans)
  • For toppings: fresh diced tomato, diced avocado, chopped green onions, fresh chopped cilantro, lime wedges)


  1. Preheat the oven to 400 degrees. Place the sweet potato rounds on a parchment paper-lined baking sheet and sprinkle with sea salt. Bake for about 25 minutes, and flip the potatoes over. Bake for about 20 minutes longer or until slightly browned. Set aside.
  2. Add the oil to a large skillet over medium heat. Add the onion, pepper and radish or zucchini to the pan, along with a light sprinkle of sea salt and a dash of chili powder. Sauté the vegetables until the onions are translucent and a bit golden, about 10 minutes. Remove from the heat.
  3. Assemble the nachos by layering sweet potato rounds, vegetables, 1/3 cup of black beans and any favorite toppings. Finish with a squeeze of fresh lime juice. 


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