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1
Preheat oven to 350 F.
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2
Peel the sweet potato and slice it into thin medallions.
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3
Cut medallions in halves.
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4
Toss the slices of sweet potato in half of the olive oil and the ground cumin.
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5
Evenly spread the medallions on a baking sheet.
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6
Quarter the poblano pepper and clean the seeds out.
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7
Rub the pepper with the remaining half of the olive oil.
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8
Place it on another small baking sheet.
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9
Bake the sweet potatoes for approximately 15 minutes or until golden.
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10
Bake the poblano pepper for 20 minutes, flipping halfway through, until skin is slightly charred and blistered.
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11
(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.)
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12
Remove them from oven and set aside when done.
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13
Keep the oven on.
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14
Spread out a layer of multi-grain tortilla chips on a medium-sized baking sheet.
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15
Toss half of the grated cheese onto the chips.
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16
Add another layer of tortilla chips.
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17
Toss the remaining cheese onto the nachos.
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18
Top with the sweet potatoes, tomatoes, chopped poblano pepper, artichokes and white kidney beans.
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19
Place in the oven at 350 F for about 10 minutes or until cheese has melted.
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20
For the sauce: Mix all the sauce ingredients in a bowl until combined.
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21
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.
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22
What can I say?
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23
Im a sucker for nacho platters!
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24
I wanted to try and come up with a guiltless, non-greasy spin on the standard nacho platter.
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25
I wasnt sure how good it was going to be, but trust me this nachos were fantastic!
