Sweet Potato Nachos - Strict 30 Approved

By Rebecca Bohl (PaleoGrubs.com)

Ingredients

• 2 medium tomatoes, diced and seeded
• 2 tbsp fresh cilantro, chopped
• 1-2 tbsp lime juice
• 2 cups guacamole
• 2 tbsp green onions, chopped

For the sweet potato chips

• 3 large sweet potatoes
• 3 tbsp melted coconut oil
• 1 tsp salt

For the meat

• 1 medium yellow onion, finely diced
• 1 tbsp coconut oil
• 1 green chili, diced
• 1 lb. ground chicken
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp tomato paste
• 12 oz. canned diced tomatoes
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. To make the sweet potato chips, preheat the oven to 375 degrees F. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
2. While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion and chili to the pan and sauté for 3-4 minutes until softened. Add the ground chicken and cook for thoroughly, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.
3. Stir the chopped tomatoes, lime juice, and cilantro into the chicken mixture. Adjust salt and pepper to taste. Remove from heat.
4. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the chicken mixture into the middle of the circle, and then top with guacamole and green onions.

Notes

1. Servings: 4-6
2. Difficulty: Medium