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Beets ‘N’ Sweets Nachos

Name: Beets ‘N’ Sweets Nachos
Yield: 8
Ingredients: 2 cups cashews (organic, raw (soaked overnight in cold water)); 1 bell pepper - orange ((seeds removed, chopped)); 1 tablespoon ancho chile powder; 1 teaspoon garlic powder; 1 teaspoon cumin; 2 tablespoons lime juice ((1 lime)); salt & pepper (to taste); 2 cups red beets (large (peeled and sliced in thin rounds)); 6 tablespoons macadamia nut oil; 2 cups sweet potato (large (peeled and sliced in thin rounds)); 2 cups yams ((peeled and sliced thin in rounds)); 1 bunch green onions ((about 1 cup finely diced)); 1 bunch cilantro ((about 1 cup chopped))

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Beets ‘N’ Sweets Nachos

Servings

Ingredients

2 cups cashews organic, raw (soaked overnight in cold water)
1 bell pepper - orange (seeds removed, chopped)
1 tablespoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons lime juice (1 lime)
salt & pepper to taste
2 cups red beets large (peeled and sliced in thin rounds)
6 tablespoons macadamia nut oil
2 cups sweet potato large (peeled and sliced in thin rounds)
2 cups yams (peeled and sliced thin in rounds)
1 bunch green onions (about 1 cup finely diced)
1 bunch cilantro (about 1 cup chopped)

Servings

Ingredients

2 cups cashews organic, raw (soaked overnight in cold water)
1 bell pepper - orange (seeds removed, chopped)
1 tablespoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons lime juice (1 lime)
salt & pepper to taste
2 cups red beets large (peeled and sliced in thin rounds)
6 tablespoons macadamia nut oil
2 cups sweet potato large (peeled and sliced in thin rounds)
2 cups yams (peeled and sliced thin in rounds)
1 bunch green onions (about 1 cup finely diced)
1 bunch cilantro (about 1 cup chopped)

Instructions

To Make “Nacho Cheese” Sauce:

Soak the cashews at least 8 hours in cold water just to cover. Drain the water.
Put the cashews in a high-powered blender and add about 1 cup fresh cold water. Blend on high until creamy and smooth. If you feel it is too thick, simply add more water a little at a time to create a runny cream consistency.
Add the orange bell pepper, ancho chile, garlic powder, cumin, and lime juice to blend into a creamy “cheese” sauce.
Hold in refrigerator up to a week or freeze for later.

To Make Crisps:

Preheat oven to 375F (convection if possible).
Line 3 sheet pans with parchment paper.
Toss the red beets with 2 tbsp macadamia nut oil and spread around one sheet pan.
Toss the sweet potatoes and yams each with 2 tbsp macadamia nut oil and spread on the other two sheet pans.
Roast about 10 minutes and check. You may find that having a cool sheet pan handy to place browned crisps on is helpful as they tend to cook at different rates and some may need a few extra minutes. Watch every couple of minutes until all the crisps are crunchy or lightly browned.

To Make Nachos:

Warm the Nacho Cheese Sauce over low heat until bubbly. It will thicken quickly and you can easily thin it out a little with water.
Place Crisps on a platter, drizzle with Nacho Cheese Sauce and garnish with Green Onions and Cilantro. Enjoy!

Recipe Notes

• Add Taco Seasoned Meat or chickpeas for protein.
• Add chipotle pepper or minced jalapenos for heat.
• Add avocado, diced tomatoes, and shredded greens for added health benefits.

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