Super Food Nachos That Are Surprisingly Healthy
There’s guacamole involved, so you know they’re good.
Whether you plan on going to a Super Bowl Sunday viewing party this weekend just for the Tom Brady and snacks, or are anxiously waiting to see if your team takes home a ring, chances are there’s going to be some mindless eating and drinking happening. Which is fine, we’re human, we get it...and we fully support a yolo-indulge-yourself attitude on this day. But in the interest of avoiding some frozen bagel bites or stale Cheetos scenario at your guy friend’s apartment, the always helpful Sakara Life girls whipped up a recipe for good-for-you vegetarian nachos. Swap them out with the usual stuff and you’ll impress everyone and feel really good about it later that night, even if you happen to eat most of them yourself during Gaga’s halftime show.
sweet potato chips (store-bought or see recipe below)
cashew “sour cream” (recipe below)
guacamole (fresh store-bought or see recipe below)
1-2 cups organic black beans (we love Eden Organics!)
handful of cilantro
sprinkle of hemp seeds
1. Make sweet potato chips, cashew sour cream, and guacamole according to the recipes below.
2. Pile chips on a large serving plate.
3. Top with drained black beans, guacamole, cilantro, sliced jalapeños, and diced tomatoes, and top with a drizzle of cashew sour cream.
4. Add a sprinkle of hemp seeds and a squeeze of fresh lime juice, and serve!
Sweet Potato Chips
2 large organic sweet potatoes
3 tbsp olive oil
¼ tsp Himalayan salt
1. Preheat the oven to 250 degrees F. Clean and dry your sweet potatoes to remove any dirt, and slice into rounds as thinly as possible (use a mandolin or very sharp knife). If your slices are too thick, the middle parts may not crisp up the way you want.
2. Drizzle olive oil over sweet potato slices and toss to lightly coat, then sprinkle with Himalayan salt.
3. Lay potato slices in a single layer on a parchment-lined baking sheet and bake for about 2 hours, flipping them once halfway through. Remove when crispy and allow to rest for 10 minutes before assembling nachos.
Cashew “Sour Cream”
1 ½ cups cashews, soaked overnight
¾ cup filtered water
2 tbsp fresh lemon juice
2 tsp apple cider vinegar
½ tsp Himalayan salt
1. The night before: Place cashews in a jar or bowl, cover with water, and soak for at least 8 hours.
2. Place soaked cashews in a blender with water, lemon juice, apple cider vinegar, and Himalayan salt. Blend, adding more water if needed. Transfer to bowl or storage container. Leftover cashew sour cream will last up to a week in the fridge!
5 ripe avocados
2–3 jalapeños, finely chopped
1 medium white onion, finely chopped
1 red pepper, finely chopped
generous handful of cilantro, coarsely chopped
pink Himalayan salt
fresh ground pepper
1. Cut avocados in half, remove pits, and coarsely score with a spoon. Scoop out avocados, being careful to keep a chunky texture. (Leave pits in the bottom of the bowl to keep avocado from browning!)
2. Add juice of 2 limes to avocado and mix carefully.
3. Add chopped jalapeño, onion, and red pepper to taste and desired consistency.
4. Add cilantro and salt and pepper to taste. Garnish with an extra squeeze of lime and extra red pepper and cilantro leaves if desired.
Photo: Courtesy of Sakara Life