I don’t know if it’s the summer or the fact that the avocado is one of the most supreme foods to ever exist, but guacamole season is in full effect. That being said, guac can be crazy heavy and is all too frequently paired with fatty meats that can make our bodies feel weighed down in the hot weather. This recipe is still packed with protein and healthy fat, but it won’t make you feel like garbage after eating it.
On a side note, the sweet potato “chips” are never going to hold up the way a preservative laden fried GMO corn chip will, so I apologize in advance. You will likely need a fork, however, you probably won’t need wait a half hour before jumping back in the pool.
prep time: 1 hour
1 lb sweet potatoes, washed and dried
2 tablespoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt
3-4 ripe avocados (approximately 2 cups)
1/2 cup onion of choice, diced
2 cloves garlic, finely minced
1 jalapeno, diced
1 small vine ripe tomato OR 1/2 cup of cherry tomatoes, diced
1 tablespoon chopped cilantro OR parsley
1 tablespoon fresh squeezed lime juice (about 2 limes)
1 teaspoon sea salt
2 chipotle peppers in adobo sauce
1/2 cup plain greek yogurt (soaked cashews or silken tofu are all viable vegan alternatives)
pinch of sea salt
1 cup black beans, rinsed well or 1 can low sodium beans, also very well rinsed
1/4 cup onion of choice, diced
2 radishes, trimmed
1 tablespoon chopped cilantro or parley
If you are preparing the black beans from scratch, you will want to bring 3 cups of water to a boil and add them to the water first before proceeding (they will need 1 hour). Next, set the oven to 350 degrees. Line 2 baking sheets with parchment paper or foil. If you have a mandolin, carefully slice the sweet potatoes (1/4 inches thick) on a bias, so they are a longer shape. If you do not have a mandolin, very carefully slice the sweet potatoes by hand. Combine olive oil and spices in a small bowl, and mix evenly. Coat the potato chips with the mixture. Place the chips in the oven for 45-50 minutes, until lightly browned.
Do not stack them, as they are pictured above. In order for the potatoes to become crispy, they must be evenly spaced.
While the potatoes are baking, prepare the guacamole. First dice 1/2 cup onion, garlic, and jalapeno and put them aside in a small bowl. If you are using cherry or grape tomatoes you can simply halve/quarter them or if you are using a vine tomato, also dice and add to onion mixture. Finely chop cilantro or parsley and toss into the same bowl. In a separate bowl, mash the avocado with lime juice, making it more malleable. Finally combine all ingredients together, by folding them in gently and set aside. Season with salt as desired and place in the refrigerator, covered.
Prepare the chipotle sauce by combining yogurt (or dairy alternative) with chipotle peppers and a pinch of sea salt in a blender until liquid consistency appears. Cover the sauce and place it in the refrigerator. If the beans are being prepared from scratch, they should be close to done at this time. If canned beans are being used, they should be rinsed well and placed in a sauce pan over medium-low heat for 3-5 minutes.
For the garnish, chop 1/4 cup onions and set aside. Finely slice the radishes and set them aside as well. Roughly chop the remaining cilantro/parsley as well. Remove the sweet potato chips from the oven and allow them to cool for 5-10 minutes. Carefully arrange the chips on 2 large plates. Season the black beans with desired salt and pepper, before spooning a half cup onto each of the plates of chips. Top the beans with 1 cup each of guacamole. After the guacamole, top evenly with chopped onion, radishes, cilantro/parsley and chipotle sauce drizzle.