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Loaded Sweet Potato Nacho Salad Bowls
5 from 9 votes

Loaded Sweet Potato Nacho Salad Bowls

These sweet potato nacho salad bowls are perfect when you’re craving crispy cheesy nachos but also feel like your body needs some greens. Gluten-free and vegetarian.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2
Calories: 358 kcal
Course: Salad
Cuisine: American

Ingredients

Sweet Potato Chips
  • 1 sweet potato sliced into thin chips, large
  • 1 Tablespoon olive oil
  • pinch sea salt fine
  • pinch black pepper
  • ½ teaspoon garlic powder
  • 1 oz cheddar cheese aged, sliced
Bowls
  • 3 cups greens
  • 1 cup cannellini beans cooked and drained, or black beans
  • ½ avocado sliced, large
Toppings
  • 1 jalapeño sliced
  • 1 green onion green portion only, sliced
  • ⅓ cup cilantro chopped or torn
  • Tabasco sauce optional
  • Parmesan Cheese optional, grated
  • red pepper flakes optional, crushed
Avocado La Crema Sauce
  • ½ avocado
  • ¼ cup mayonnaise avocado- or olive oil-based
  • 2 Tablespoons avocado oil or olive oil
  • 1 Tablespoon lime juice
  • pinch garlic powder
  • ½ green onion
  • 1 teaspoon chili powder optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a baking sheet with foil or coat it well with cooking oil.
  2. To make the sweet potato chips, toss the sweet potato slices with olive oil, salt, pepper and garlic powder. Place the sweet potato slices on the baking sheet and arrange the cheese slices on top. Bake for 20 minutes, or until the cheese is melted and the edges of the sweet potatoes are crispy. Broil for the last few minutes for extra-crispy chips. Remove and let cool slightly.
  3. To make the avocado la crema sauce, if using, add all ingredients to a blender and blend well until creamy.
  4. For the bowls, divide the sweet potato chips evenly between the two serving bowls. Add the greens, beans and avocado. Top each bowl with the jalapeño, green onions and cilantro. Season with salt and pepper to taste. Drizzle on the avocado sauce, if desired, and Tabasco. Sprinkle with the parmesan and crushed red pepper, if desired.

Notes

  • Recipe reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter.

Nutrition Information

Serving 1salad without avocado sauce Calories 358kcal (18%) Carbohydrates 46g (15%) Protein 18g (36%) Fat 13g (20%) Fiber 11g (44%) Sugar 10g (20%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 358

% Daily Value*

Serving 1salad without avocado sauce
Calories 358kcal 18%
Carbohydrates 46g 15%
Protein 18g 36%
Fat 13g 20%
Fiber 11g 44%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.