YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Lean Ground Turkey and Fresh Pico
Enjoy a vibrant twist on nachos where thinly sliced, oven-crisped sweet potatoes replace traditional chips, topped with savory lean ground turkey seasoned with cumin and pepper, and a bright, refreshing pico de gallo. Finished with creamy avocado slices, this dish offers a delightful balance of textures and flavors perfect for a wholesome meal.
INGREDIENTS
1 medium Sweet Potato (114g)
5 ounces Lean Ground Turkey (142g)
1/2 Avocado (100g)
1/2 cup diced Tomato (75g)
2 Tbsp diced Red Onion (30g)
1 small Jalapeño Pepper (14g)
2 Tbsp chopped Fresh Cilantro (4g)
1 Tbsp Lime Juice (15g)
1/4 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Thinly slice the sweet potato into rounds or desired chip shapes. Toss the slices lightly with salt, pepper, and a small drizzle of olive oil if desired, then arrange them in a single layer on a baking sheet.
Bake the sweet potato slices for 20-25 minutes, flipping halfway through, until they are crispy and lightly browned.
While the sweet potato chips are baking, heat a non-stick skillet over medium heat. Add the lean ground turkey and season with salt, pepper, and ground cumin. Cook, stirring occasionally, until the turkey is browned and cooked through, about 6-8 minutes.
Prepare the fresh pico by combining diced tomato, diced red onion, minced jalapeño, and chopped cilantro in a bowl. Stir in the lime juice and add a pinch of salt. Mix well.
To assemble, arrange the crispy sweet potato slices on a serving plate. Spoon the cooked ground turkey evenly over the chips, then top with a generous portion of fresh pico de gallo. Add slices of avocado over the top for creaminess.
Serve immediately and enjoy your nutritious take on nachos!