Sweet Potato Nachos

Jon and I are officially on a 4 week macro tracking diet prior to going to the Dominican in April. We like to be in great condition before hitting the beach so we can relax and enjoy ourselves without having to feel crappy when we come home (from the abundance of pina coladas of course)! So that means no more wine on a Friday night 🙁 What this also means is I like to be creative with our Friday night meal so we have something a little exciting to look forward to! So this past Friday we made these Sweet Potato Nachos topped with high protein ingredients like pulled chicken and black beans, and sprinkled with some tasty toppings like corn, Pico De Gallo, avocado lime drizzle and a little cheese (I mean you can’t have nachos without cheese!) This recipe is even easier if you already have some pulled meat left over from one of our other recipes. A little treat without the cheat!

Mexican Pulled Chicken:

1lb chicken breast, boneless skinless

juice of 1/2 a lime

1/2 cup chicken broth

1 clove garlic

1/2 tsp oregano

1/2 tsp smoked paprika

1/2 tsp cumin

1/2 tsp garlic powder

1 tbsp chili powder

salt and pepper (pinch of each)

Sweet Potato Base:

1lb sweet potato (mandolin it into thin slices 1/8″ thick)

sea salt and pepper (pinch of each)

1/2 tsp garlic powder

1 tbsp olive oil 


1/2 cup black beans

1/2 cup corn

1/2 cup salsa

1/4 cup cilantro, chopped

1/2 cup shredded cheese

1/4 cup green onion

1/8 cup 0% plain Greek yogurt

1/4 cup avocado

juice of half a lime

1/4 cup Pico De Gallo (see recipe in our blog)

1) For the pulled chicken, put the chicken breasts in the slow cooker, top with lime juice then rub the garlic and seasoning (which has been premixed) all over the chicken. Place the breasts back in the slow cooker and pour the chicken broth over the chicken. Cover and cook on low for about 4 hours. Cool, shred, then add a little bit of the liquid back into the chicken to keep it moist. Set aside.

2) After slicing the sweet potato with a mandolin to 1/8″ thickness, toss them in a bowl with the olive oil, salt, pepper and garlic powder. Set a baking rack (slightly greased with coconut oil) on top of a baking tray lines with parchment or aluminum foil then line the sweet potato rounds on the baking rack to bake at 425 degrees for 15-20 mins or until the sides start to crisp (watch so you don’t burn them!). Let them cool slightly. On the parchment lined baking tray, set the sweet potato slices slightly overlapped, like you would for nachos with nacho chips. Layer with pulled chicken and all toppings (up until the yogurt). Bake for 5 mins or until the mixture is heated through and cheese melted. 

3) Combine the yogurt with the avocado and lime juice in a food processor (or if you don’t have one mash together well) to make an avocado drizzle. Once you take out the nachos, top with Pico De Gallo and avo drizzle (we made a piping bag out of a ziplock to drizzle) and enjoy! This makes 4 large portions. 

Macronutrient Breakdown (per serving, makes 4 servings):





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