Sweet Potato Nachos

Sweet Potato Nachos

Sweet potatoes are a great alternative to chips! Cut back on the fat and sodium content while still enjoying the flavours of nachos. Keep the skin on for even more fibre. These nachos make a great healthier party snack or dinner.


For sweet potatoes:

2 large sweet potatoes

1 tsp olive oil

½ tsp garlic powder

½ tsp paprika

salt and pepper to taste

For topping:

½ pound extra lean ground beef (or ground turkey or ground chicken)

½ red onion, diced

½ red pepper, diced

1 tsp olive oil

1 cup black beans

2 tsp chilli powder

1 tsp cumin

1 tsp paprika

¼ tsp garlic powder

½ cup shredded sharp chedder cheese or Monterrey Jack cheese

For topping (after cooking):

1 avocado, ripe

juice of a lime

salt, pepper and garlic powder to taste

½ tomato, diced

2 tbsp minced cilantro

Salsa, sour cream (or Greek yogurt), optional


  1. Preheat oven to 400F and line a baking sheet with tin foil.
  2. Wash and dry sweet potatoes. Leave the skin on and slice into ¼ inch rounds. Place into a large bowl and add olive oil and spices. Toss gently to coat evenly.
  3. Lay sweet potato rounds on a baking sheet in a single layer. Cook for 40 minutes and flip half way through.
  4. Meanwhile, cook the ground beef in a large frying pan or skillet. In another pan, heat olive and cook onion and red pepper until soft. Transfer onion and pepper to pan with the cooked ground beef. Turn down the heat to low-medium and add the black beans and chilli powder, cumin, paprika and garlic powder. Cook for 5 min, stirring well to mix all ingredients. Turn down to low until sweet potatoes are finished.
  5. Once sweet potatoes are finished (they should be soft and edges starting to brown), remove from oven. Arrange the sweet potatoes closer to the center of the baking sheet so there are no gaps between them and the overlap slightly.
  6. Top the sweet potatoes with the beef, vegetable and bean mixture. You may find that you have too much topping – if there are leftovers, use for another dinner as taco filling or to make taco salad.
  7. Add shredded cheese on top.
  8. Place this back in the oven and cook for about 5-10 minutes, or until cheese melts.
  9. Meanwhile, mash avocado and mix with lime juice. Add a dash of salt, pepper and garlic powder to make a simple guacamole recipe. Or use your favourite recipe/store bought version.
  10. Once the nachos have cooked and cheese is melted, transfer to a serving dish. You can top the whole plate or serve up individual portions and allow everyone to add additional garnish and toppings themselves (guacamole, diced tomatoes and minced cilantro).


Smashed Potatoes and Roasted Vegetables Recipes

Smashed Potatoes and Roasted Vegetables Recipes

Serve up your protein with a side of roasted vegetables, salad and smashed potatoes to round out the meal and add colour. For a balanced meal, make ½ your plate come from vegetables, 1/4 starch and 1/4 protein.

Crispy Smashed potatoes

Crispy on the outside yet fluffy on the inside, these smashed potatoes provide the best of both worlds!


5 medium size red potatoes

2 tbsp olive oil

Salt and pepper to taste


  1. Preheat oven to 400F and line a baking sheet with tin foil.
  2. Wash and dry potatoes and poke a few holes in each with a fork.
  3. Place potatoes on a baking sheet and drizzle 1 tbsp olive oil and season with salt and pepper. Place in the oven and cook for 40 minutes or until soft.
  4. Remove tray from the oven. Use the bottom of a small pot and carefully crush the potato to slightly flatten it. Repeat this for each potato.
  5. Top potatoes with 1 tbsp of olive oil, salt and pepper. Place sheet back in the oven and roast for 10 minutes or until golden and crisp.
  6. Serve immediately.

Roasted vegetables


1 head broccoli, chopped

1 orange pepper, diced

1 cup of cremini mushrooms, sliced

1 medium red onion, diced

1 tbsp olive oil

1-2 cloves of garlic, minced

Salt and pepper to taste


  1. Preheat oven to 400F. Line a baking sheet with tin foil.
  2. In a large bowl, add all the vegetables, garlic, olive oil, salt and pepper. Gently toss all the vegetables to coat them evenly in oil.
  3. Place all the vegetables into a single layer on the baking sheet.
  4. Place into oven and cook for 15-20 minutes or until tender. Baking times may vary depending on the thickness of the vegetables.

I am a big proponent of adding more plant based foods into your diet, but meat occasionally can fit within a healthy diet. They key is choosing leaner cuts and keeping it to the appropriate portion of ~3oz or the size of the palm of your hand. H&F foods provided me with a sample of their 100% grass-fed beef which is delivered straight to your door. They also also provide organic lamb. They ensure all their animals are raised without the use of antibiotics, pesticides and hormones. Plus it is all locally sourced! Check them out at H&F foods for more information. (www.hffoods.ca)