LIBBY LIVING COLORFULLY

Sweet Potachos with Pomegranate Pepper Salsa

FoodLibby RasmussenComment

We had a little cook-off at the of firm today to make a traditionally unhealthy food item healthier. The food item: Nachos.  Yikes.  Considering just yesterday, I was indulging in some melty cheese covered tortilla nachos, I knew I needed to make a lighter alternative.  Luckily, just a few weeks ago, one of my favorite food bloggers, Annie from Take a Bite, made these awesome Sweet Potato Nachos or, as she fittingly calls them, "Potachos" and they are good, really really good.   

Ingredients 

3-4 Large Organic Sweet Potatoes
Olive or Coconut Oil
Pink Himalayan Salt
1/2 Yellow Pepper
1/2 Red Onion
1/2 Cup Pomegranate Seeds
1/2 Cup Shredded Cheese
1/2 Avocado
Jalapenos
Sliced Radish
Cilantro
Limes
Fage Greek Yogurt

Instructions

  1. Preheat oven to 250 degrees.
  2. Rinse and slice sweet potatoes uniformly thin, using a mandolin. 
  3. Toss slices in light olive or coconut oil, sprinkle with pink salt. Lay out in a single layer on a baking sheet and bake for 2 hours.  Flip and rotate after an hour. 
  4. Begin making the Pomegranate Pepper Salsa (Step 6)
  5. When golden brown, let them rest for 10 minutes in oven with door open for extra crisp.
  6. Combine diced yellow pepper, red onion, pomegranate seeds, cilantro and a lime squeeze and mix together.  For extra kick, throw in some of the jalapeno seeds and a dash of pink salt.
  7. Once chips are ready to plate, add cheese, avocado, salsa, radish and greek yogurt to top. Enjoy! 

What I love most about this recipe is the pomegranate seeds. Fruit on nachos and tacos is surprisingly good, especially with a spicy pork or chicken.  Just a few weeks ago I had some pulled pork tacos with mandarin oranges and it was amazing. 

What would you put on your Potachos?
Thanks again for the recipe idea Annie!
Oh, and we won $100 for the office cook-off too! Worth it. 

Photography: Libby Rasmussen