Nachos for breakfast? Yes, please! There are so many nutritious components to this dish. Omega 3s, antioxidants, Vitamin A, and plant based protein. I was also able to catch the walnuts on sale for 3.99/lb! This meal is very filling with just the right amount of sweetness to start the day. Try your own variation and let me know how you like it!
1 medium sweet potato, washed, peeled and sliced
1 tsp olive oil
1 tsp cinnamon
pinch of salt
1 cup raspberries, rinsed
1/2 cup sliced mango
1 1/2 tbsp peanut butter
1 tbsp honey ( I use Zeigler’s Georgia Wildberry honey. My fave!)
1 tbsp almond milk
1/4 cup walnuts
1 tbsp chia seeds
Preheat oven to 350°F. Place sliced sweet potatoes on baking sheet and toss with olive oil, salt and cinnamon. Bake for 20-30 minutes, flipping half way through, until a fork is easily inserted.
**Tip: Try to slice sweet potatoes as evenly as possible to help with cook time 🙂
While potatoes are in the oven, combine peanut butter, honey and almond milk .
Remove potatoes from oven and let cool slightly.
Build nachos by topping sweet potatoes with raspberries, mango, walnuts, peanut butter drizzle and chia seeds.