Loaded Sweet Potato Nacho Salad Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted sweet potato and greens topped with black beans, avocado, cheese, and cilantro, drizzled with lime and hot sauce. A hearty vegetarian salad that satisfies both nacho cravings and vegetable intake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large sweet potato (sliced into thin chips)
- 1 Tablespoon olive oil
- pinch of fine sea salt
- pinch of pepper
- ½ teaspoon garlic powder
- 1 oz sliced aged cheddar
- 3 cups greens
- 1 cup white cannellini or black beans (cooked and drained)
- ½ large avocado (sliced)
- 1 jalapeño (sliced)
- 1 green onion (green portion only, sliced)
- ⅓ cup chopped or torn cilantro
- Tabasco (optional)
- grated parmesan cheese (optional)
- crushed red pepper flakes (optional)
- ½ avocado
- ¼ cup avocado- or olive oil–based mayo
- 2 Tablespoons avocado oil or olive oil
- 1 Tablespoon lime juice
- pinch of garlic powder
- ½ green onion
- 1 teaspoon chili powder (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 694mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1046mg
- Calcium
- 174mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.