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!
While I’ve never actually met Lindsay in person, we’ve been online friends for quite some time now. Not only does she have incredible recipes on her blog, she is so real and personal. If you haven’t already, check her out! You’ll love her.
Now let’s dive into this gorgeous cookbook!
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!
Anyhow, when I found out Lindsay was creating a book dedicated to bowls, I knew I was going to L-O-V-E it — even before I saw any of the recipes. But now that I have the stunning book in my hands, I’m officially smitten.
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?
I used Trader Joe’s Unexpected Cheddar for the baked sweet potato chips and they were SO GOOD! Highly recommend.
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.
If you end up trying this recipe, please leave me a comment and a star rating letting me know what you think, and 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.Print
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.
Recipe reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter.
- Serving Size: 1 salad without avocado sauce
- Calories: 358
- Sugar: 10g
- Fat: 13g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 18g