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These Clean Eating Approved Sweet Potato Nachos Are So Fun!

Ingredients

  • 1 Tbsp coconut oil melted or avocado, or olive oil
  • 1/2 Tbsps smoked paprika
  • 1 tsp garlic powder
  • sea salt and pepper to taste
  • 3 medium sized sweet potatoes washed and sliced into 1/4 inch slices
  • ½ cup frozen corn kernels or use fresh corn on the cob, seasoned and roasted in the oven at 425f for 12 minutes
  • 3 green onion finely sliced
  • 1 avocado diced
  • 1/2 cup cherry tomatoes halved jalapenos to taste (pickled or fresh), sliced
  • 1 lime juiced
  • fresh cilantro to garnish

Instructions

  • Preheat oven to 350 f.
  • In a small bowl, whisk the oil paprika, garlic powder salt and pepper together until well combined.
  • Pour it over the sweet potato slices and toss until well coated.
  • Layer the sweet potato slices on two baking trays. Bake for 20 minutes.
  • Using tongs, carefully turn the wedges over and bake for another 15 minutes.
  • Once the sweet potatoes are roasted, arrange them evenly on a platter.
  • Top them with jalapenos, avocado, corn, tomatoes, spring onion and cilantro.
  • Squeeze lime juice and season with salt and pepper if desired. Eat while hot.