“Eat at home” they say; “you’ll lose weight because it’s healthier than eating out.”
Quarantine weight gain has commenced.
Really, it’s not been too bad since I’ve kept most all junk food of the house, but I’ve given up a lot of my tuna and grilled chicken for full on sit down at the dinner table and savor every bite meals. Madeline is working less and home more, and there are no post workout sushi dates (or a an abundance of workouts), etc, so I’m actually cooking/prepping more food than normal. I try to keep weekend meals exciting while we are staying in right now.
I’m also trying to be more creative which is how I came up with this yummy recipe that’s a knock-off from a healthy restaurant (Clean Eatz) we like to visit in Nashville or Greenville when we’re traveling.
Sweet Potato Nachos, while taking a little time to prep (you need to prepare your chicken and all before the sweet potatoes), are so delicious and healthy which makes them a repeat meal in our home!
To make these you will need sweet potatoes (one for each person), roasted or grilled chicken seasoned with a TexMex spice (I used the Protein Snack Shop’s taco seasoning), shredded lettuce, onion, jalapeño, limes, salsa and avocado cream (you will have to make this, too).
I highly recommend you use a good knife to cut your sweet potatoes into chips. You will want them thin and even so the slices to cook at the same pace. You’ll need to turn them about 8 minutes into cooking. It won’t take long for them to cook (around 15-20 minutes), so you’ll want to have your other ingredients ready to assemble as soon as the chips are ready.
The avocado cream is super easy to make & to keep a pretty green color, make it while the potatoes are cooking. It’s one ripe avocado (under-ripe avocados will be more difficult to process), juice of one lime & 3/4 cup quality Greek yogurt (I like FAGE). Blend until smooth in a food processor.
Assembling the nachos is just like any others you might make: a layer of sweet potato chips, then arrange your chicken, & veggies. Squeeze a little lime juice over the stack and top with a little salsa and avocado cream.
You shouldn’t need sides with this, but Mexican Street Corn (as unhealthy as it is) would be so delicious! It’s all about keeping balance!
Click here for the full & printable Sweet Potato Nachos recipe.
What all have you been eating while staying in these last few weeks?