Sometimes you’re craving Sweet Potato Nachos and sometimes you’re craving a healthy nutritious bowl of goodness. Now you don’t have to compromise with this Loaded Sweet Potato Nacho Salad Bowl.
If you make this recipe, be sure to post it on your Instagram and tag me @happyfoodholly #happyfoodhealthylife so I can highlight your creation on my IG Stories!
Let me tell you about the time I completely hoarded a bowl of sweet potato nachos from my wife and tried to get away with it.
This is what happened. We came home from Spring Break vacation, which included zero working out and lots of girl scout cookies, late night snacking, and going out to eat every meal. To say I was craving healthy food and healthy moves for my bod is a total understatement.
And just like the universe was listening, I opened my mailbox the day we returned and was greeted by the most beautiful cookbook from my friend Lindsay of Cotter Crunch. Her book, Nourshing Superfood Bowls is exactly what I needed, and I couldn’t wait to open it up and get cooking all of these beautiful bowls up!
Biggest problem though. How to know what to make first??
- Vanilla Cheesecake Bowls with Fruit
- Peanut Butter Cookie Dough Parfait Bowls
- Greek Goddess Cocoa Bowl (that my friend Natalie made!)
- Thai Mango Edamame Noodle Salad Bowls
- Chili Garlic Cauliflower Risotto Bowls
Gah, doesn’t everything just sound so nom?!!! I wanted to make every single recipe in the book. Honestly, you have got to get yourself a copy of this cookbook asap!
I ended up going with Lindsay’s Sweet Potato Nachos Salad Bowl first, and boy it did NOT disappoint.
I am legit obsessed with sweet potatoes! Here are a just a few of my fav SP recipes:
- Sweet Potato Vegan Breakfast Burritos
- Crispy Black Bean Sweet Potato Baked Burritos
- Southwestern Sweet Potato Waffles
So back to the part when I hoarded this salad bowl all for myself.
So I usually make 2-4 recipes every single day, and one of the first things wife says to me when she gets home from work is “What did you make today? I’m starving!” And then I give her the list of options…
This time, I omitted this particular recipe. I had already eaten one of the 2 servings for lunch and usually would have no problems with sharing the rest of it with my family… but this one was different. There was no sharing. I had already put it away, hid it in the back of the fridge, and mentioned no word of it. I was looking forward to lunch the next day already!
Am I a bad wife? It’s possible…
But y’all. This sweet potato nachos bowl is insane and you won’t want to share either. But you’re probably better person than I am and will most likely share with your family… but if you don’t, don’t worry, I won’t judge.
But funny story. I was editing these pictures and video for this post earlier in the week and wife comes along and sees what I’m working on…
“Oh that looks yummy… when did you make that?” ummmmm…
Thankfully, Lindsay’s recipes are easy and attainable that I can make this super impressive-looking salad bowl over and over again without spending hours in the kitchen. I’ll definitely be making this again, and I promise I’ll share with my wife this time!
Hey, are you a visual learner like me? I made you a video of the Sweet Potato Nachos Salad Bowl so you can see just how easy it is to make!
- 1 large sweet potato, peeled & sliced
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/3 cup shredded vegan cheese, Lisanatti brand is my favorite for both flavor and melt-factor
For Avocado La Crema
- 1/2 avocado
- 1/4 cup vegan mayo
- 2 Tbsp olive or avocado oil
- 1 Tbsp lime juice
- pinch garlic powder
- 1/2 green onion, sliced
- 1 tsp chili powder
For Bowl Assembly
- 3 cup greens of choice, Mixed Spring Greens are my favorite
- 1 cup while cannellini beans, drained and rinsed
- 1/2 avocado, sliced
- 1 jalapeno, sliced
- 1 green onion, sliced
- 1/3 cup cilantro, chopped
- vegan parmesan cheese or nutritional yeast, optional
- crushed red pepper flakes, optional
- Preheat oven to 400 degrees F. Line a baking sheet with foil or spray with non-stick cooking spray.
- To make the sweet potato chips, toss the sweet potato slices with olive oil, salt, pepper, and garlic powder. Place sweet potatoes on the baking sheet and sprinkle the non-dairy cheese on top. Bake for 20 minutes or until the cheese is melted and the edges of the sweet potatoes are crispy. Boil for the last few minutes for extra crispy chips. Remove and let cool slightly.
- While the sweet potatoes are cooking, prepare the Avocado La Crema sauce by combining all sauce ingredients in a food processor or blender and processing until smooth.
- To assemble bowls, divide the sweet potato chips evenly between the two serving bowls. Top with the greens, beans, and avocado. Top each bowl with jalapeno, green onions, and cilantro. Season with salt and pepper, to taste. Drizzle on the sauce. Sprinkle with the Parmesan or nutritional yeast and crushed red pepper flakes, if desired.