[Leftover] Picadillo Sweet Potato 'Nachos'
with romaine salad

Name: [Leftover] Picadillo Sweet Potato 'Nachos'
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lbs Sweet potatoes, 1/2" / 1.25 cm slices; 2 Tomatoes, medium, chopped; 2 stalks Green onions, chopped, white and green parts combined; 1 Avocados, cubed; 2 Tbsp Oil, olive; ~3 cups Picadillo stew (leftover from Monday); 2 tsp Lime juice; 2 tsp Vinegar, red wine; 1/2 tsp Cumin, ground; 1/4 tsp Honey; 3 Tbsp Oil, cooking; 1 head Lettuce, romaine, shredded; 8 oz Cucumbers, chopped; 1/4 cup Pepitas / pumpkin seeds

Active: 30 Total: 30

Original GF Paleo Vegetarian

[Leftover] Picadillo Sweet Potato 'Nachos'

With Picadillo stew leftover from Monday, tonight's dinner just had to be paleo-friendly nachos! We included a few of our favorite toppings, but feel free to add others that you love.

Dependency

Slow Cooker (or not) Cuban Picadillo Stew

Ingredients

Metric

Servings:

[Leftover] Picadillo Sweet Potato 'Nachos':

Sweet potatoes - 1 1/2 lbs , 1/2" / 1.25 cm slices
Tomatoes, medium - 2 , chopped
Green onions - 2 stalks , chopped, white and green parts combined
Avocados - 1 , cubed
Oil, olive - 2 Tbsp
Picadillo stew (leftover from Monday) - ~3 cups

Romaine Salad:

Lime juice - 2 tsp
Vinegar, red wine - 2 tsp
Cumin, ground - 1/2 tsp
Honey - 1/4 tsp
Oil, cooking - 3 Tbsp
Lettuce, romaine - 1 head , shredded
Cucumbers - 8 oz , chopped
Pepitas / pumpkin seeds - 1/4 cup

Prep

Make vinaigrette - (If prepping right before cooking, get the oven heating first.) Whisk together lime juice, vinegar, cumin, and honey. Add cooking oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Sweet potatoes - Cut into 1/2" / 1.25 cm slices. (You can peel them first if you'd like, but they'll hold their shape better if the peels are left on.) (Can be done up to 5 days ahead)
Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Tomatoes / Green onions / Avocados - Prep as directed.

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Make

Heat oven to 350F / 177C degrees.
Lightly grease a sheet pan. Set the sweet potato slices out in a single layer on the pan (use a second pan if needed to avoid overlapping). Drizzle olive oil over the sweet potatoes and then season with some salt and pepper.
Bake the sweet potatoes, without turning them, until tender, 15 to 20 minutes.
Drain as much liquid off the leftover picadillo stew as possible.
Top the sweet potatoes with leftover stew. Bake for 4 to 6 minutes more, until the stew is heated through.
Toss together the lettuce, cucumbers, and pepitas in vinaigrette until dressed to your liking.
Top the finished sweet potato 'nachos' with tomatoes, green onions, and avocados. You'll have to eat them with a fork and knife, but you'll still get all the great layers of flavor in your 'nachos'. Enjoy the salad on the side.

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