Loaded Sweet Potato Nacho Salad Bowls
Published Apr 24, 2018, Updated Nov 19, 2021
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These sweet potato nacho salad bowls are perfect when you’re craving crispy cheesy nachos but also feel like your body needs some greens. Gluten-free and vegetarian.
I don’t say it out loud enough, I am continually amazed by the blogging community. There are so many incredible women (and men) who started a blog as a fun pastime and now they are running their own businesses, impacting the health world and writing books! It’s pretty cool.
Speaking of… my friend Lindsay of Cotter Crunch, an OG blogger like me, just launched her first cookbook, Nourishing Superfood Bowls, and I’m so excited to give you a sneak peek today!
Are you a bowl person? I basically eat every meal out of a bowl. They just make more sense to me than plates! I don’t know what it is about plates — maybe it’s the fact that it’s way easier for food to slip off? Or how the heck are you supposed to eat every last bite from a plate? With a bowl you can at least scoop it up the side. 😉
I don’t know about you but we have two plate sizes over here, salad and dinner. The salad plates seem too small (especially for the meal-sized salads I like to eat) and our dinner plates often feel too large. Luckily I found a set of white shallow bowls from World Market. They’re technically soup bowls but I use them for everything!
More About Nourishing Superfood Bowls
Nourishing Superfood Bowls is packed with over 75 healthy and delicious gluten-free meals to fuel your day. And not only are all the recipes gluten-free, but many are also vegan, paleo and grain-free as well! Lindsay is a nutrition specialist and believes in food as fuel, food as medicine and food as a way to THRIVE! Yes, yes and yes!
Today I get to share her sweet potato nacho salad bowls from the book! I love the idea of this recipe because it combines two of my favorite things: sweet potatoes and salads. I love my sweet potato croutons, but adding sweet potato chips (with a little cheese baked on them) to salad is on a whole new level. Like seriously… why didn’t I think of this?
Here’s What You Need
Sweet Potato Chips
- sweet potato – sliced into thin chips, try to make them as easy as possible so they bake the same!
- olive oil – to coat the sweet potato and help the spices stick.
- spices – sea salt, pepper and garlic powder.
- aged cheddar – I used Trader Joe’s Unexpected Cheddar for the baked sweet potato chips and they were SO GOOD! Highly recommend.
- greens – the base of your bowl, I really like to use mixed greens, but you can use baby spinach or kale or whatever you have on hand.
- cannellini beans – cooked and drained. You can also use black beans.
- avocado – for a creamy dose of healthy fats.
- toppings – jalapeño, green onion, cilantro, tabasco, parmesan cheese and/or crushed red pepper flakes.
Avocado La Crema Sauce
- avocado – can’t make an avocado crema sauce without avocado!
- mayonnaise – use an olive oil or avocado oil based mayo.
- olive oil – you can also use avocado oil if you prefer!
- lime juice – I prefer squeezing a lime for fresh juice instead of using store-bought.
- spices – garlic powder and onion. If you like a little spice, which I do, you can also add chili powder.
Lindsay mentions in the recipe that the avocado la crema sauce is optional but I have to tell you… don’t skip it! It’s so creamy and really brings the whole salad bowl together. Team avocado sauce all day, every day.
How to Build These Bowls
Prep – Preheat the oven to 400°F. Line a baking sheet with foil or coat it well with cooking oil.
Make sweet potato chips – To make the sweet potato chips, toss the sweet potato slices with olive oil, salt, pepper and garlic powder. Place the sweet potato slices on the baking sheet and arrange the cheese slices on top. Bake for 20 minutes, or until the cheese is melted and the edges of the sweet potatoes are crispy. Broil for the last few minutes for extra-crispy chips. Remove and let cool slightly.
Make avocado la crema – To make the avocado la crema sauce, if using, add all ingredients to a blender and blend well until creamy.
Assemble bowls – For the bowls, divide the sweet potato chips evenly between the two serving bowls. Add the greens, beans and avocado. Top each bowl with the jalapeño, green onions and cilantro. Season with salt and pepper to taste. Drizzle on the avocado sauce, if desired, and Tabasco. Sprinkle with parmesan and crushed red pepper, if desired. Enjoy!
You should definitely check out Lindsay’s new cookbook, Nourishing Superfood Bowls. There are so many amazing recipes that I want to try — including these sticky date cake yogurt bowls.
Looking For More Meal Sized Salads?
- Cheeseburger Salad
- Classic Broccoli Salad
- Barley Salad with Chickpeas and Pears
- Mediterranean Orzo Salad
- Crunchy Asian Chopped Salad
- Grilled Shrimp Salad
Loaded Sweet Potato Nacho Salad Bowls
Sweet Potato Chips
- 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
Avocado La Crema Sauce
- 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
- Preheat the oven to 400°F. Line a baking sheet with foil or coat it well with cooking oil.
- To make the sweet potato chips, toss the sweet potato slices with olive oil, salt, pepper and garlic powder. Place the sweet potato slices on the baking sheet and arrange the cheese slices on top. Bake for 20 minutes, or until the cheese is melted and the edges of the sweet potatoes are crispy. Broil for the last few minutes for extra-crispy chips. Remove and let cool slightly.
- To make the avocado la crema sauce, if using, add all ingredients to a blender and blend well until creamy.
- For the bowls, divide the sweet potato chips evenly between the two serving bowls. Add the greens, beans and avocado. Top each bowl with the jalapeño, green onions and cilantro. Season with salt and pepper to taste. Drizzle on the avocado sauce, if desired, and Tabasco. Sprinkle with the parmesan and crushed red pepper, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t even tell you how amazing this bowl looks. Yes yes yes, Cotter Crunch!
Oh man, I really wish I had this for lunch today!
Hey Brit–what will happen if the mayo is not olive-oil or avocado-oil based? Will it still work?
Hey Deborah. The recipe will definitely still work with regular mayo! I prefer olive or avocado oil mayo because it usually more nutrient dense but recipe wise using regular mayo won’t have any different effect.
Totally agree with Brittany! I love the olive or or avocado based mayo. Those oils are not refined and have more nutrients. But if you’re in a bind, any mayo works!
I purchased this book the other day, all the recipes look amazing! I can’t wait to try some of them. Oh, and I agree, everything tastes better out of a bowl ?
Britt!! I love ya! This looks so amazing and I truly wish I was there with you lunching. I must check out your croutons STAT!
Made this for lunch. So EASY. And seriously delicious! Thanks yet again Brittany.
Yay! I’m so glad you enjoyed this recipe!!
Hi! Wanted to let you know I’ve been following you on instagram for a little while now and came across this recipe just today on your website – it was a total hit, we loved it! Everything we made so far has been amazing – looking forward to making many more recipes 🙂
Ahh that makes me so happy to hear!! So glad it was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!