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

Active: 30 Total: 30

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. 

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Ingredients

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Servings:
4
[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

  1. 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)

  2. 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)

  3. Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  4. Tomatoes / Green onions / Avocados - Prep as directed.

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Make

  1. Heat oven to 350F / 177C degrees.

  2. 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.

  3. Bake the sweet potatoes, without turning them, until tender, 15 to 20 minutes. 

  4. Drain as much liquid off the leftover picadillo stew as possible.

  5. Top the sweet potatoes with leftover stew. Bake for 4 to 6 minutes more, until the stew is heated through. 

  6. Toss together the lettuce, cucumbers, and pepitas in vinaigrette until dressed to your liking.

  7. 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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