Whole30 Nacho Supreme
Satisfy your cravings with this vibrant and healthy twist on a classic—Whole30 Nacho Supreme! This recipe swaps traditional tortilla chips for crispy, oven-baked sweet potato rounds, making it both Whole30-compliant and gluten-free. Juicy, spiced ground beef takes center stage, seasoned with a flavorful blend of chili powder, cumin, and garlic powder, while a medley of fresh toppings like creamy avocado, zesty lime, cherry tomatoes, and crunchy radishes add layers of texture and brightness. Perfect for sharing or enjoying solo, this paleo-friendly nacho platter proves that clean eating can still be packed with bold, satisfying flavors. Quick to prepare and wholly customizable, it’s the ultimate guilt-free crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 2 medium Sweet potato
- 1 pound Ground beef
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.25 cup Water
- 1 large Avocado
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro
- 1 cup Cherry tomatoes
- 0.25 cup Red onion
- 1 medium Jalapeño
- 3 medium Radishes
- 2 stalks Green onions
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and peel the sweet potatoes. Slice them into thin, uniform rounds about 1/8 inch thick to make the chips.
In a large bowl, toss the sweet potato slices with 1 tablespoon of coconut oil until evenly coated.
Arrange the slices on the prepared baking sheet in a single layer, ensuring they do not overlap. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
While the sweet potato chips are baking, heat the remaining tablespoon of coconut oil in a skillet over medium heat.
Add the ground beef to the skillet and cook until browned, about 8-10 minutes. Break up the meat with a spatula as it cooks.
Season the beef with onion powder, garlic powder, chili powder, cumin, salt, and black pepper. Stir in the tomato paste and water, mixing well. Simmer for another 5 minutes or until the beef is fully cooked and the flavors meld together.
For the toppings, dice the avocado and toss it with lime juice to prevent browning. Chop the fresh cilantro. Quarter the cherry tomatoes. Finely dice the red onion. Thinly slice the jalapeño, radishes, and green onions.
Once the sweet potato chips are done, let them cool for a few minutes, then arrange them on a serving platter.
Top the chips with the seasoned ground beef and generously sprinkle with diced avocado, tomatoes, red onion, jalapeño, and radishes.
Garnish with chopped cilantro and green onions before serving.
Serve immediately and enjoy your Whole30 Nacho Supreme!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 31.0 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3780 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
