avocado nachos
Enjoy a sweet and savory twist on nachos with these avocado nachos made with sweet potatoes instead of chips. They are easy to make and a family favorite that will keep everyone fueled and happy! So grab a few simple ingredients and be prepared to be obsessed with your new go-to dinner recipe.
Servings: 4
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Ingredients
- 2 sweet potatoes (sliced into ¼ thick circles, optional to peel them)
- 1 tablespoon olive oil (spray works best!)
- 2 tablespoon ketchup (I prefer no added sugar ketchup)
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound ground beef (90% lean is best)
- Salt and pepper to taste
- ⅓ cup Burger sauce (I like primal kitchen or see notes for making your own)
- 1 cup shredded lettuce
- 1 avocado (diced)
- ½ pickled red onion (see notes for making these)
- 1 8 oz block cheddar cheese (shredded)
Before you begin!
If you make this recipe, please take a minute to leave a review. I love to hear how it went!
Instructions
- Preheat the oven to 400 degrees. Lay the slices of the 2 sweet potatoes on a large sheet tray in a single layer (some overlap is good). The slices should only be ¼" to ½" thick. Spray with oil and bake for 10 minutes or until soft.
- Meanwhile, brown the 1 pound ground beef over medium heat. When it's almost done, add the 2 tablespoon ketchup, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon onion powder and stir to combine and finish cooking. Season with salt and pepper as desired.While this cooks make the pickled red onions per notes below.
- Remove the sweet potatoes from the oven and sprinkle the ground bison mixture over all of it. Then top with shredded 1 8 oz block cheddar cheese. Return to the oven for 5 minutes to melt the cheese.
- Remove from the oven and top with ⅓ cup Burger sauce, 1 cup shredded lettuce, 1 avocado diced, and ½ pickled red onion, and serve it up family style.
Video
Notes
Pickled red onions: Mix ½ cup white vinegar, ½ cup water, 1 teaspoon honey or sugar, ¼ teaspoon salt, and ½ of a red onion thinly sliced in a bowl or jar. Store in the fridge until ready to use. These will last 2 weeks in the fridge.
Make your own burger sauce: combine ¼ cup mayo, ¼ cup ketchup, and 2 tablespoon mustard.
Expert Tips
- Slice the potatoes into equal-sized pieces: The slices should only be ¼ to ½ inch thick so that they cook quickly and evenly in the oven.
- Prepare ahead: For meal prep, you can prepare the baked sweet potato slices and bison mixture a few days in advance. Then, just layer, bake, and add your toppings before serving.
- Make a double batch of everything: Cook once and eat twice, and use the components of this dish to make more nachos. Or, incorporate them with anything else you have on hand for something completely new.
- Taste and adjust: Test the bison mixture before layering, and adjust the seasonings as you see fit.
- Fridge: If possible, leave off any toppings. Then, transfer leftovers to an airtight container and store them in the fridge for 1-2 days.
- Reheating: You can reheat leftovers in the microwave. However, to prevent them from becoming soggy, I recommend using the oven instead. Preheat it to 350 degrees, and arrange your nachos in a single layer on a baking sheet. Bake just until warmed through, being careful not to let them burn!
Nutritional information is an estimate and for informational purposes only.
Additional notes and substitution information can be found in the post above.
Nutrition
Calories: 393kcal | Carbohydrates: 24g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 344mg | Potassium: 940mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9423IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 4mg
Tried this recipe?Leave a review below or tag #avocadofoodie!