This is easily one of the simplest light meals I’ve ever made, and considering it only takes 20 minutes start to finish, the results far outweigh the minimal effort involved. My kind of recipe. All that’s required is preheating an oven, mixing in a touch of coconut or olive oil and seasonings with the sliced sweet potatoes, and chopping fresh vegetables, which, as strange as it may sound, is probably one of my most favorite things to do – in a meditative sort of way. The hardest part, for me, is being patient for 20 minutes. Maybe I shouldn’t admit that, but it’s true… hence needing meditation.
But I didn’t discover the best part until today: the leftovers. This recipe is even better the second day, after the peppers, black beans and onions have marinated in the pineapple and tomato juices. The sweet potatoes will be softer rather than crispy, but they too have soaked up the glorious flavor, so really who cares. I just topped everything with Sriracha and packed it for my lunch tomorrow at work, but realistically speaking, it will probably be my breakfast. That darn patience thing again.
2 medium sweet potatoes, sliced 1/8” thick – try to make as uniform as possible for even cooking
2 T coconut oil
2 T garlic powder
1 T cayenne pepper
1 T black pepper
2 medium banana peppers, seeded and sliced into rings
3-4 small vine ripe tomatoes, diced
1/2 small red onion diced
1 can black beans, drained and rinsed
1 avocado, sliced into chunks
1/2 can diced pineapple
1. Preheat oven to 375 degrees
2. Line 2 baking sheets with parchment paper
3. Combine potato slices with oil and seasonings (I used my hands in a big bowl), then spread evenly across baking sheets
4. Bake for 10 minutes, then flip potatoes, bake another 10-15 minutes until slightly browned and crispy
5. While potatoes are baking, combine all other ingredients in a large bowl
6. Top sweet potato chips with salsa mixture
Serve with cashew sour cream and cilantro
Makes enough for 2-3 people.