The post SWEET POTATO CHICKPEA SKILLET NACHOS appeared first on My Digital Kitchen.
]]>If I ever have you over as a guest for game night and I don’t serve up these Sweet Potato Chickpea Skillet Nachos, then guess what? I’m really nach-yoo friend. See what I did there?
I can’t believe it’s already August! This summer literally feels like a blink rather than an actual season. I’m already back in jeans and cardigans and that freaks me out a little. But nonetheless, I have enjoyed the little bursts of sunshine we’ve had so far. Hopefully it stretches out a little while longer!
Nachos are a fun and delicious snack to serve during game night or any or any other occasion for that matter, because nachos are just awesome with all its cheesy goodness. For example, if you’re into UFC or boxing like I am, you’ll be doing two things in a couple of weeks; eating these sweet potato chickpea skillet nachos, and watching the Mayweather v. McGregor fight, which I will be doing!
Technically, sweet potato nachos aren’t exactly like the traditional nachos with tortilla chips. However, I figured I’d show you guys a healthier approach to nachos with this recipe, since this is indeed a healthy food blog 
plus with the addition of the chickpeas, It adds a boost of protein, which kinda makes it a complete meal rather than a snack. It’s also in a skillet, so we might as well call this dinner 
The best part about these sweet potato skillet nachos is that they are vegetarian…. even with the cheese! vegetarian cheese is basically any cheese that is made without rennet, which is an enzyme found in the stomach of ruminant mammals like cows, goats and sheep. Eat up nacho lovers!
- 1 large sweet potato
- 1 can chickpeas, unsalted
- 1 small red onion, sliced
- ¾ cup mushrooms
- 1 cup rennet free mozzarella cheese, grated
- Salt and pepper to taste
- Olive oil
- Preheat oven to 425°F and line 2 baking sheets with parchment paper.
- Using a mandolin knife or a regular knife, slice the sweet potato into thin slices. This will ensure that the sweet potato forms a crisp. Toss the sweet potatoes with 2 tablespoons of olive oil, salt and pepper and place them on the lined baking sheets. Transfer the sweet potatoes to the oven and bake for 10 minutes, flipping once.
- While the sweet potatoes are baking, place a skillet over medium heat and add 1 tablespoon olive oil. Sautee onions. Mushrooms chickpeas and a dash of salt and pepper for about 1 minute. Remove from heat and set aside.
- When ready, remove sweet potato from the oven and set your oven settings to broil. Lightly grease 2 mini cast iron skillet pans and layer with sweet potatoes, sautéed onions, mushrooms and grated mozzarella cheese. transfer the mini skillets to the oven and bake for 3 minutes, until the cheese sets.
- When ready, top with toppings of choice and serve.
The post SWEET POTATO CHICKPEA SKILLET NACHOS appeared first on My Digital Kitchen.
]]>The post SWEET POTATO NACHOS appeared first on My Digital Kitchen.
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I love nachos! Who doesn’t? Well although I cannot speak for everyone, I would like to assume that about ninety percent of people in the world love nachos just as much as I do! It’s a perfect weekend snack to enjoy with your buddies while watching a game/fight/movie, etc. However, we all know that as much as we enjoy the traditional bar nachos dripping with cheesy goodness, sour cream, and guacamole to die for, they are indeed bad for you, and although we might save them for an occasional cheat night, sometimes we crave this sinful awesomeness on a regular day. So I decided to come up with a healthy nacho alternative that you can enjoy without the guilt and still stay on track! These were simply amazing and are definitely a must try!
Recipe:
1 medium sweet potato
1/4 cup diced red onions
1 green onion (chopped)
1/4 diced red peppers
1/2 cup diced zucchini
5-6 asparagus sticks
A handful of olives
A handful of sliced jalapeños
1/2 cup organic partly skimmed mozzarella cheese (sliced)
Sea salt and black pepper for seasoning
A dash of organic extra virgin olive oil (for potatoes)
Preheat oven to 400 degrees F.
First, we have have to make the sweet potatoes into chips. Wash and slice the sweet potato in half, then slice the potato into semi thin strips using a mandolin knife, or a regular good quality knife (you don’t want them too thick or too thin). I find that a mandolin knife gives me perfect slices, so I would recommend that you invest in one.
Place sliced sweet potato strips in a bowl and brush some olive oil on them making sure they are evenly coated on both sides. Place the potatoes on a non stick baking sheet lined with parchment paper, or an oven safe lightly greased ramekin dish in the preheated oven.
Bake for 10 minutes (flip sweet potatoes after 5 minutes).
When ready, bring out the sweet potatoes from the oven and set aside. They should be semi crispy at this point.
Add remaining toppings (the cheese should be the last ingredient).
Return the sweet potatoes with the toppings to the oven and bake for 5 minutes or until the cheese is fully melted.
When ready, sprinkle some sea salt and black pepper and enjoy your nachos!
The post SWEET POTATO NACHOS appeared first on My Digital Kitchen.
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