About the Recipe

Nachos are a pub food classic, and they don’t have a good reputation for being the healthiest option. But, that doesn’t mean there isn’t a way that you can enjoy them even if you’re focused on a healthy diet! Our Sweet Potato Nachos will be sure to remind you of this well-loved pub-style plate.

Fibre and Antioxidants
Regular white or yellow potatoes aren’t ideal for maintaining blood sugar balance. In contrast however, one medium sweet potato contains roughly 6.6g of fibre to help keep blood sugar levels in check. Plus, have you ever wondered what gives sweet potatoes their bright orange colour? They contain antioxidants which are beneficial for lowering inflammation in the body.

Sweet potatoes aren’t the only blood-sugar balancing ingredient in this recipe! We’ve added protein like chicken (or black beans if you’re opting for the vegan/vegetarian option). Protein is essential when it comes to building and repairing muscle, and it helps keep us full for a long period of time.

Healthy Fats
You can’t have nachos without guacamole! Avocados are an excellent source of B5, vitamin K, copper and healthy fats.

And, don’t let the sweetness of the mango fool you. Mangoes naturally contain enzymes to aid with digestion and improve appetite.

Although this recipe is included in our One-Week Intermittent Fasting Menu Plan, you don’t have to be fasting to enjoy this recipe! Make these nachos as a snack, lunch, dinner, or as party food for your next get-together!

If you’re interested in Intermittent Fasting, we’ve debunked it here. Then check out our One-Week Intermittent Fasting Menu Plan!

One-Week Intermittent Fasting Menu Plan

Shadi Said

Shadi’s goal is to aid individuals in realizing optimal health through dietary changes, lifestyle changes and nutritional supplements.

The Recipe

Sweet Potato Nachos

Prep Time:
15 mins
Cook Time:
30 mins
Shadi Said
Total Time:
45 mins

2 Sweet Potato
1 tbsp Extra Virgin Olive Oil
4 ozs Chicken Breast
2 Avocado (peeled and mashed)
1/2 Mango (peeled and diced)
1/4 cup Red Onion (finely diced)
2 Lime (juiced)
1/4 tsp Sea Salt


1. Preheat oven to 375 and line 2-3 baking sheets with parchment paper.

2. Season your chicken breast with sea salt and black pepper to taste.

3. Cut sweet potato into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly.

4. In a mixing bowl, toss the sweet potato rounds with olive oil and sea salt.

5. Place the chicken and sweet potato rounds across the baking sheets in a single layer and bake for approximately 30 minutes in the oven. Flip the sweet potato rounds about halfway through, depending on the thickness or until golden brown. Remove from oven.

6. While your chicken and sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, lime juice and sea salt. Mix and mash with a fork until creamy. Store in fridge until ready to eat.

7. Assemble a layer of baked sweet potato chips and top with shredded chicken and guac. Enjoy!

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