Sweet Potato ‘Nacho’ Rounds with Spiced Lamb & Cabbage
A lighter take on nachos: roasted sweet potato rounds as the base, topped with seasoned ground lamb and crunchy cabbage.
Back to full listIngredients
- Sweet Potato 1 lb (1 large) $2.49/lb
- Simple Truth® Natural Ground Lamb, 1 lb 1/2–3/4 lb $9.49 sale
- Organic Green Cabbage 1–2 cups shredded $2.49
- Organic Jumbo Red Onions 2 tbsp minced $2.99
- Pantry: olive oil 1 tbsp
- Pantry: salt, pepper to taste
- Pantry: cumin + chili powder (or taco seasoning) 1 tsp + 1 tsp
- Pantry: yogurt (or salsa) for topping
Instructions
- Heat oven to 425°F. Slice sweet potato into 1/2-inch rounds. Toss with olive oil, salt, pepper. Roast 20–25 minutes, flipping once, until tender and browned.
- Cook lamb (stove): Brown lamb in a skillet over medium-high. Season with cumin + chili powder, salt, pepper. Drain excess fat if needed.
- Assemble: Arrange sweet potato rounds on a platter, spoon lamb over top, finish with shredded cabbage and a little minced red onion. Add yogurt (or salsa) as a drizzle.
Health notes: Higher fiber than chips; protein-rich; control portion by using rounds instead of a big chip pile.
Drink pairing: Sparkling water + lime; or a light red (Gamay/Pinot).