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–+ servings

Loaded Sweet Potato Nacho Salad Bowls

Course: Dinner
Cuisine: Mexican
Keyword: healthy nacho salad, plant based power bowls, sweet potato chips
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 325kcal
Author: Ashley
Loaded Sweet Potato Nacho Salad Bowls from the Nourishing Superfood Bowls by Lindsay Cotter. You guys need this bowl (and this cookbook!) in your life. Recipe is plant-based, grain-free and vegan-friendly (just omit the aged cheddar slices!). 
Print Recipe

Ingredients

Sweet Potato Chips

  • 1 large sweet potato sliced into thin chips
  • 1 tbsp olive oil
  • pinch of fine sea salt or kosher salt
  • pinch of pepper
  • 1/2 tsp garlic powder
  • 1 oz 30g aged cheddar, thinly sliced

BOWLS

  • 3 cups greens
  • 1 cup 200g black beans or white cannelli beans, cooked and drained (I used canned)
  • 1/2 large avocado sliced

TOPPINGS

  • 1 jalepeño
  • 1 green onion sliced
  • 1/3 cup chopped cilantro
  • shredded or grated parmesan cheese optional
  • lime or avocado la crema see notes

Instructions

make the sweet potato chips

  • Preheat oven to 400ºF and line baking sheet with foil or coat with oil; set aside.
  • Toss sweet potato slices with oil, salt, pepper and garlic powder.
  • Arrange sweet potato slices in one layer on baking sheet, topping with the sliced aged cheddar.
  • Bake for 20 minutes or until cheese is melted and edges of potato slices are crispy. Lindsay also notes you can set the oven to broil for the last few minutes for more crispy chips. Remove and let cool slightly.

make the bowls

  • Divide the greens evenly between two bowls, then divide the cooled sweet potato chips and place on greens. Top with black beans, avocado, jalapeno, cilantro, green onion and parmesan if using.  I also added some lime juice over top.
  • Dig in!

Notes

For Avocado La Crema: 1/2 avocado, 1/4 cup paleo mayo, 2 tbsp olive oil or avocado oil, 1 tbsp lime juice, pinch of garlic powder, 1/2 green onion, 1 tsp chili powder. Combine all ingredients in blender. Drizzle on bowls as desired.
TO MAKE VEGAN: simply omit cheddar cheese slices

Nutrition

Serving: 1bowl | Calories: 325kcal | Carbohydrates: 31g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 251mg | Fiber: 13g | Sugar: 3g