Healthy Nachos

Preheat oven to 350 F.

Peel the sweet potato and slice it into thin medallions. Cut medallions in halves. Toss the slices of sweet potato in half of the olive oil and the ground cumin. Evenly spread the medallions on a baking sheet.

Quarter the poblano pepper and clean the seeds out. Rub the pepper with the remaining half of the olive oil. Place it on another small baking sheet.

Bake the sweet potatoes for approximately 15 minutes or until golden. Bake the poblano pepper for 20 minutes, flipping halfway through, until skin is slightly charred and blistered. (The sweet potato and poblano pepper can be baked at the same time, just be mindful that the pepper will likely need a little extra time in the oven.) Remove them from oven and set aside when done. Keep the oven on.

Spread out a layer of multi-grain tortilla chips on a medium-sized baking sheet. Toss half of the grated cheese onto the chips. Add another layer of tortilla chips. Toss the remaining cheese onto the nachos. Top with the sweet potatoes, tomatoes, chopped poblano pepper, artichokes and white kidney beans. Place in the oven at 350 F for about 10 minutes or until cheese has melted.

For the sauce: Mix all the sauce ingredients in a bowl until combined.

Finishing touches: Once the nachos are out of the oven and ready, drizzle the sauce on them, and garnish with scallions, diced avocado, and parsley.

What can I say? I’m a sucker for nacho platters! I wanted to try and come up with a guiltless, non-greasy spin on the standard nacho platter. I wasn’t sure how good it was going to be, but trust me – this nachos were fantastic!