All Recipes - Sweet Potato Nachos

Sweet Potato Nachos



Meet your new favorite weeknight dinner: Sweet Potato Nachos—a colorful, comforting, MIND-diet–friendly twist on classic nachos that your whole family will love. Thinly sliced roasted sweet potatoes become golden, caramelized “chips,” piled high with a quick saucy lentil taco “meat,” fresh tomatoes, avocado, red onions, reduced fat cheese (optional), yogurt and a squeeze of lime.

Sweet Potato Nachos

Ingredients

Sweet Potatoes

  • 2 sweet potatoes, sliced into 1/4" rounds
  • 1 tbsp olive oil
  • pinch salt
  • pinch pepper

Lentils

  • 2 cups cooked lentils
  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp taco seasoning
  • 4 tbsp salsa
  • 1/4 cup water

Toppings

  • 2 tomato, chopped
  • 1/4 cup red onion, chopped
  • 1 avocado, chopped
  • 1/4 cup pickled jalapenos
  • 1/2 cup low fat cheddar, shredded
  • 1/4 cup Greek yogurt, nonfat
  • 1/2 lime, sliced into wedges

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the sweet potato rounds with olive oil, salt, and pepper, then spread them on a parchment-lined sheet pan in a single layer.
  2. Roast for 20–25 minutes, flipping once, until tender and crisped at the edges.
  3. While the sweet potatoes roast, heat olive oil in a skillet over medium. Add the diced onion and cook for 4–5 minutes until softened.
  4. Stir in the garlic powder, salsa, taco seasoning, and water; simmer 20–30 seconds to slightly thicken. Add the cooked lentils and sauté for 5 minutes, adding a splash of water if the mixture becomes dry.
  5. Divide the roasted sweet potatoes among plates.
  6. Spoon the warm lentil mixture over top, then add tomato, red onion, jalapeño, avocado, and optional reduced-fat cheese.
  7. Finish with a dollop of Greek yogurt and lime wedges.


Published: Nov 18, 2025