Description
Born from a Super Bowl improv, this sweet potato nacho bowl is the ultimate crowd-pleaser—satisfying, nourishing, and brimming with bold, vibrant flavors. Roasted sweet potato “chips” form the base for melty cheese, taco-spiced chicken, creamy avocado, and tangy toppings. It’s comfort food you can feel good about—perfect for taco night or a quick weeknight win!
Ingredients
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2 medium sweet potatoes (½” slices)
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1 tbsp olive oil + 1.5 tsp taco seasoning
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1 cup shredded taco chicken
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½ cup black beans
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½ cup shredded cheese (cheddar or blend)
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¼ cup diced red onion
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1 small tomato, diced
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½ avocado, diced
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2 tbsp sour cream or Greek yogurt
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2 tbsp taco sauce or salsa
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Jalapeños (optional), fresh cilantro for garnish
Instructions
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Roast Potatoes – Toss slices with oil & seasoning. Roast at 400°F for 15 mins, flip, roast 10–15 more until crisp-edged.
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Heat Chicken & Beans – Warm in skillet with a splash of broth or microwave.
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Assemble – Layer sweet potatoes in bowls, sprinkle cheese to melt. Top with warm chicken & beans, then veggies and avocado.
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Finish – Add sour cream, sauce, jalapeños, and cilantro. Sprinkle flaky salt on avocado.
Notes
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Sub squash or Yukon potatoes.
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Add fried egg for brunch vibes.
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Use BBQ pulled pork or vegan lentils.
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Store leftovers separately; reheat potatoes in oven.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 520 per serving
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g