Loaded Sweet Potato Nacho Salad Bowls

I’m so excited to be cooking from Lindsay Cotter’s new cookbook, Nourishing Superfood Bowls, to bring you this recipe! Loaded Sweet Potato Nacho Salad Bowls are everything you love about a taco salad, but piled high on cheesy homemade sweet potato chips! You’ll never want a taco salad any other way after this. This recipe is gluten free, vegetarian and feeds two. If you don’t have the book yet, you can buy it here or visit my Instagram to win a copy!

Grab your bowls, I have an epic recipe for you!

But first…

You know when you get a cookbook in the mail and everything is gorgeous and healthy and inspiring?! And you want to raid your pantry and fridge and just make every little thing in there? YES! This cookbook is one of those.

Nourishing Superfood Bowls by Lindsay Cotter arrived in my mailbox and I haven’t been able to put it down. All of the recipes are layered with flavor AND nutrition, and I just love that. It definitely will kick you out of your boring food rut.

I first stumbled across Lindsay YEARS ago when she made and sold Healthy Bites through her blog, Cotter Crunch. She would send Bites to my crappy little Memphis apartment and I would creep on her blog for nutrition tips. Then we met at a blogger’s retreat, hugged, chatted about ALL the things, and have kept up with each other since! She’s truly one of the sweetest, smartest women I know.

This book is everything. Breakfasts, lunches, dinners, giant family meals, desserts…all in bowls. Basically, it speaks to me because I try to make all of my meals fit in the “bowl” category. Love it.

So, it was really hard to choose, but I decided to make the Loaded Sweet Potato Nacho Salad Bowl first! Let’s be honest, the idea of chips made out of sweet potatoes that are crusted in cheese just sounds to die for. And trust me, it is. And also trust me, it’s super easy.

I love these bowls because I always have all of these ingredients on hand. We do a lot of taco/enchilada nights at my house, so the prepped ingredients for bowls like these are always in the fridge.

Don’t let the sweet potato chips intimidate you at all! They’re so simple. I used a mandoline to quickly slice all my potato thinly and evenly. I tossed them in oil, spread them on a baking sheet, covered them with cheese and popped them in the oven. Done.

The rest of your bowl is basically a perfect taco salad. Beans, jalapeno, avocado, cilantro, lime…gang’s all here! There are so many ways you can make this your own, by adding chicken, chorizo, using white beans or adding a dollop of sour cream! Sweet Potato Nacho Salad Bowls are definitely a crowd pleaser.

Loaded Sweet Potato Nacho Salad Bowls
Recipe adapted from Nourishing Superfood Bowls by Lindsay Cotter
Makes 2 portions

INGREDIENTS
1 large sweet potato
olive oil
1-2 oz sharp cheddar cheese
4 cups mixed greens
½ cup cilantro
½ avocado
1 cup black beans, rinsed and cooked*
sliced jalapeno
parmesan cheese
lime wedges
optional: sour cream, hot sauce

METHOD
Preheat your oven to 400 degrees F and line two baking sheets with parchment.
Use a mandoline or a sharp knife to slice your sweet potato into very thin slices. Divide the sweet potato slices between the two baking sheets, drizzle with 1-2 Tbs. of olive oil, tossing them to coat, then spread them into an even layer (it’s ok if they’re touching or overlapping in some spots, just don’t pile them on top of each other). Sprinkle with salt and pepper. Shred your cheese and sprinkle evenly onto the slices.
Bake the potatoes for 15-20 minutes then broil them for a couple minutes to finish, ensuring they’re crispy around the edges. Immediately transfer them with a spatula from the pan to a wire rack.

Build your bowls! Layer sweet potato chips around the perimeter of your bowl. Mound up the middle of each bowl with chopped salad greens, cilantro, avocado, black beans and jalapeno. Sprinkle the whole bowl with parmesan cheese and lime. For more, add sour cream and/or hot sauce!
Enjoy!

*I like to just place my beans in a sauce pan over low heat, with enough water to cover them and 1 tsp. each of paprika, garlic powder, cumin, and onion powder and a pinch of salt and pepper. I let them simmer for 20 minutes or until very tender. 

To print this recipe, simply copy and paste the text into a new window on your computer and hit print. Old school, but simple enough.

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