These Loaded Sweet Potato Steak Nachos are a complete game-changer. They’re loaded with healthy toppings like black beans, avocado, and cilantro. These nachos are completely customizable and can be eaten as a meal or as an appetizer.
- 3 medium sweet potatoes, peeled and cut into 1/4 inch thick rounds
- 2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- Sea salt and black pepper
- 12 oz grass-fed strip steak, brought to room temperature
- 1 15 oz can black beans, drained and rinsed
- 1 cup shredded cheddar cheese (raw and organic is best)
- 1/4 cup red onion, finely diced
- 1 avocado, sliced into small cubes
- 1 jalapeño, thinly sliced
- 3 radishes, thinly sliced
- 1/4 cup cilantro, chopped
- Salsa and sour cream, optional
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper. Place the sweet potato rounds onto the prepared baking sheet being careful to not overcrowd the pan or else the sweet potatoes will steam and become soggy. Drizzle with avocado oil then sprinkle with the garlic powder, onion powder, paprika, and chili powder. Season with salt and pepper to taste, then bake in the oven for 20 minutes.
- While the sweet potatoes are cooking, cook the steak.
- Pat the steak dry with paper towels and season both sides with salt and pepper. Heat one tablespoon avocado oil in a cast-iron skillet over medium-high heat. When the oil shimmers, add in the steak and reduce the heat to medium. Cook for 5 minutes on both sides or until the steak is done to your liking. Remove the steak just before it gets to the way you like your steak cooked, because it will cook a bit more in the oven. Let the steak rest for 5 minutes before slicing into bite sized pieces.
- After the sweet potatoes have baked for 20 minutes, remove from the oven and reduce the heat to 350 degrees F. Add the cooked steak bites, black beans, and cheese on top of the sweet potatoes and bake for an additional 5-7 minutes or until the cheese is melted and the black beans are warm.
- When the nachos are done, remove from the oven and top with the red onion, avocado, jalapeño, radishes, cilantro, and salsa and sour cream if using. Feel free to add any other toppings of your choice. Serve and enjoy!
Always try to opt for certified USDA organic ingredients to avoid toxic pesticides and additives.
Keywords: nachos, sweet potato, appetizer, dinner, sheet pan