Loaded Sweet Potato Nachos

If I took a survey about the biggest challenge for eating healthy meals or for meal planning, it’s the time involved. It takes time to find healthy recipes, do the meal prep, and then cook the meals. Driving somewhere and picking up food is so much easier, right? It is! And I don’t have anything against eating out. I do my fair share of eating out!

Unfortunately, eating out is typically more expensive and less healthy.

I want to help provide easy, delicious, and healthy recipes that you can use in your house for dinner! I feel like we have about 10 favorite recipes that we rotate from week to week. Having favorites and go-to ideas make it easier to meal plan and stick to it! And eventually it gets faster to make the recipes because you just know how to make it.

A few tips to make meal planning and prep quick:

  1. Prep veggies ahead of time: some people do this on the weekends. I find that it works better for me to do this during lunch time. When I am feeding Knox lunch, I take time to cut all the veggies that we will need for dinner. Takes a few minutes, but makes the dinner time prep a breeze!

  2. Go shopping on the weekends: if you can get your grocery shopping done on the weekend, you’ll be all set for the remainder of the week.

  3. Use a notepad to write out all your meals and put it on your fridge. I suggest this one!

Now, enough with the boring stuff, let’s get to the good stuff! I mean, who doesn’t love nachos?! These nachos are more like eat-with-a-fork nachos, but they are delicious. Packed with delicious toppings, it won’t disappoint! This recipe is also loaded with nutrient dense ingredients so it should also fill you up. Win-win!


Loaded Sweet Potato Nachos

2 medium sweet potatoes

1 TBSP oil

Salt and pepper

Chili powder


Garlic powder

1 can black beans

1 can corn


1 red bell pepper, diced

½ red onion, diced

Cilantro (optional)

Shredded Cabbage (optional)

Paleo Ranch (optional, I use this one)

Slice sweet potatoes into thin disks. Toss with oil and spices and spread sweet potatoes on a greased baking sheet at bake at 400 degrees for 15-25 minutes. Since they are so thinly sliced, they bake and crisp up fast. You don’t want to burn them, but you want them a little crispy. While sweet potatoes are cooking, you can prepare the rest of the ingredients. Warm up black beans, drain the corn, dice the veggies. Once sweet potatoes are done, place a pile on a plate. Top with beans, corn, shredded cabbage, veggies, a sprinkle of feta, handful of cabbage and drizzle with dressing. Garnish with cilantro if you want! Enjoy!

Looking for more recipes like this?!

Well, I have something super exciting to tell you! I recently put together 50+ recipes just like this in a bundle. Learn more about it here.