for the sweet potato base: 2 large white sweet potatoes, sliced into 1/4-inch rounds 2 tbsp avocado oil 1/2 tsp sea salt and pepper to taste for the toppings: 1 cup shredded cheese (or dairy cheese of choice) for the fire-roasted corn u0026 avocado salad: 3/4 cup fire-roasted corn (fresh or frozen, thawed) 3/4 cup cherry tomatoes, diced 1/2 cup black beans, rinsed and drained 1/4 cup red onion, finely diced 1 small avocado, diced 1 small jalapeño, finely diced (optional) 1/2 cup chopped spinach 1 tbsp pickled jalapeño brine (or apple cider vinegar) 1 tbsp olive oil 1 tbsp lime juice 1 tsp honey or agave 1/4 tsp sea salt 1/4 tsp cumin 1/4 tsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder for garnish: chopped fresh cilantro
Instructions
prepare the sweet potatoes preheat oven to 425°f and line a baking sheet with parchment paper. in a large bowl, toss the sweet potato slices with avocado oil, sea salt and pepper.
spread them in a single layer on the baking sheet and bake for 30 minutes, flipping halfway through, until golden and crispy.
melt the cheese sprinkle shredded cheese evenly over the crispy sweet potatoes. return to the oven for 3-5 minutes, or until the cheese is melted.
make the salad in a bowl, mix fire-roasted corn, cherry tomatoes, black beans, red onion, avocado, jalapeño, and spinach. in a add the pickled jalapeño brine, olive oil, lime juice, honey or agave, sea salt, cumin, chili powder, garlic powder, and onion powder. pour over the salad and toss to combine.
assemble the nachos spoon the fire-roasted corn salad over the cheesy sweet potatoes. garnish with extra cilantro u0026 serve with lime wedges on the side.