Description
Auto immune, paleo, (whole 30 option) friendly sweet potato nachos.
Ingredients
Scale
- 1 tablespoon cooking oil
- 1 lb. ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon mexican oregano
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 5 medium sweet potatoes
- 1 cup diced jicama
- 1/2 cup diced red onion
- juice of one small lime
- 1/2 teaspoon salt
- 1 teaspoon maple syrup (optional. Omit if whole 30)
- 2 avocados
- salt
- Juice from 1 lime
- 1 cup loosely packed cilantro (more or less as desired)
Instructions
- Pickle the jicama and red onion: Put the jicama and red onion in a bowl and season with salt, lime juice and maple syrup. Stir and place in fridge.
- Sweet potato rounds: Preheat the oven to 400 degrees. Peal the sweet potatoes and slice into rounds about 1/2 inch thick. Brush with oil and lightly salt the rounds. Place on baking sheet in single layer (you may need to use two trays). Bake for 20-30 minutes until lightly browned and easily pierced with a fork. While they cook….
- Cook the meat: Put the meat in a skillet over medium heat. Add salt, oregano, garlic powder and onion powder. Alternatively add 1 teaspoon chili powder. Break up the meat with a wire whisk and cook till no longer pink. Keep meat warm.
- Prep the guac: Mash avocados and season with salt and lime juice to taste
- Cut cilantro off stalks and set aside.
- Sweet potato rounds should be cooked by now! Place them all on one tray and top with the meat and the pickled mix (without the liquid). Broil for 2-3 minutes. Top with lots of cilantro and guacamole. Serve with salsa if desired.