I had this for lunch today and know right away that this recipe is a keeper! I left out the black beans to meet the Food Combining requirements, as well as the cilantro because I'm allergic to it! If you wanted to tone down the onion, you could soak it in water before chopping for this recipe. Enjoy!
Naked Nachos from Food Matters
Sweet Potato Chips
2 medium sweet potatoes
Extra virgin olive oil
1 teaspoon sweet smoked paprika
Pinch of unrefined sea salt
Simple Guacamole
1 avocado
½ lime, juiced
Pinch of unrefined sea salt
Chunky Salsa
1 tomato, diced
¼ red onion, diced
½ lime, juiced
Pinch of unrefined sea salt and pepper
Preheat the oven to 350°F (180°C).
Peel and slice the sweet potato into thin discs, about half a centimeter thick, and place in a bowl. Drizzle with olive oil, a pinch of paprika and sea salt. Line a baking sheet with parchment paper and then arrange the sweet potato slices on it. Put in the oven to roast for 20 - 25 minutes.
While the sweet potatoes are in the oven, prepare the guacamole and salsa.
Plate the nachos, top with salsa, and the guacamole.
