The Astros won the world series! OMG OMG! While I'm not a huge baseball fan (although I love going to the games and eating hot dogs and snacks!) I couldn't help but get excited that a Texas team was in the world series, and that it is Houston - a city that has gone through so much this year with Hurricane Harvey. Hopefully this was a much needed ray of sunshine during some difficult times rebuilding the city. Go Astros!!
Speaking of sports, my favorite thing to do when watching sports is to snack on the game day food. Obviously. I grew up playing sports my whole life but now as an adult I don't really get into watching games as much as I would think I would have with my sports background. I love watching the Spurs play and the Aggies when college football is on, but for any other sport I kind of need some convincing. The best way to lure me in is with great game day food - like nachos!
This time of year we eat a lot of roasted sweet potatoes. Well, who am I kidding, they are on rotation year round in our kitchen. But especially now that it is fall and roasted vegetable season, sweet potatoes will be on the menu weekly.
One way we love to eat them at home is by turning them into nachos. I love to season them and roast them in rounds (similar to chips!), and then pile them with a bunch of leftover meat, vegetables, and cheese. It's seriously the BEST because it uses up leftover ingredients, is customizable, is fun to eat, and has melty cheese. This time around I crumbled up some Beyond Burgers and seasoned them with chili powder, cumin, and cayenne and it was so flavorful, good, and healthy!
If you love nachos like I do, try serving these loaded sweet potato nachos at your next game day or tailgating party.
I can't guarantee it, but I'm pretttty sure they will be a hit!
Loaded Sweet Potato Nachos with Beyond Burger, Black Beans, and Avocado
serves 3 - 4
Ingredients:
For the roasted sweet potatoes:
- 2 large sweet potatoes
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbl olive oil
For the crumble:
- 1 tsp. olive oil
- 1 package (1/2 lb.) Beyond Burgers
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the toppings:
- 1 cup black beans, rinsed and drained
- 1/2 cup shredded cheese
- 1/4 cup diced red onion
- 1/2 avocado, sliced into cubes
- 1/2 cup cherry tomatoes
- small handful of micro greens
- lime wedges for serving
Directions:
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Slice sweet potatoes in a mandolin (or by hand with a sharp knife) into thin, even, round slices.
In a medium bowl, combine chili powder, cumin, cayenne pepper, paprika, salt, pepper, and olive oil. Add sliced sweet potatoes to bowl, and toss with hands to distribute seasoning and oil evenly.
Remove sweet potato slices from bowl and arrange on prepared baking sheet in a single layer.
Bake in preheated oven for 20 minutes or until soft. Smaller pieces may be a little on the crispy side, but that is good!
While sweet potatoes are in the oven, heat a bit of olive oil in a medium skillet. Add Beyond Burger patties, and crumble with a wooden spoon directly in the skillet. Season with the chili powder, cumin and salt and pepper. Cook, stirring occasionally for 5-7 minutes or until browned. Remove from pan and set aside.
Lower oven heat to 350°F.
Line a new sheet pan with parchment paper (or use the same one) and layer cooked sweet potato slices. Top with black beans, cheese, and beyond meat crumble.
Return to oven and bake for 15 minutes or until cheese is melted.
Remove from oven and top with cherry tomatoes, red onion, avocado, and micro greens. Serve with lime wedges and enjoy!
This post is sponsored by Beyond Meat, makers of The Beyond Burger - a revolutionary plant-based burger that is packed with plant protein and friendly to the environment and you! All opinions are my own. Thank you for supporting the brands that keep this site going!
