A Middle-Age Pathway Recipe: Purple Sweet Potato Nachos with Ground Bison (with vegan option)

In honor of my post yesterday on the Okinawa Diet, I am posting one of my recipes, Purple Sweet Potato Nachos. Sweet potatoes, particularly the purple variety, are a large part of the Okinawa style of eating. Sweet potatoes are super healthy, packed with fiber and a host of vitamins and minerals. For more information on the health benefits of these little gems, see this article by Dr. Axe.

In this recipe, I used ground bison for the meat. However, any ground meat would work. Just make sure it’s grass fed or pasture raised. To truly honor the Okinawa way of eating, however, would eliminate the sour cream and cheese all together. You could use vegan options, however, Okinawan people typically don’t eat processed foods. You could also swap out the ground meat for your favorite beans. All other steps would remain the same. Enjoy!

Purple Sweet Potato Nachos with Ground Bison

  • Servings: 4 to 8
  • Difficulty: easy
  • Print

Add super healthy purple sweet potatoes to your diet with this tasty favorite. Don't have purple sweet potatoes? No problem, just use the regular variety.


Credit: Purple Almond Wellness

Ingredients

    • 5 or 6 – thinly slice medium purple sweet potatoes (I use a slicer for best results)
    • 1 pound grass-fed ground bison (Use 16 ounces of your favorite cooked/canned beans, for a vegan/vegetarian option)
    • 1/2 finely chopped medium onion
    • 1 to 1 1/2 cups (appx. 1/2 jar) organic sugar-free salsa
    • salt and pepper to taste
    • Olive oil to drizzle over potatoes
    • 1 tomato-chopped
    • 1/4 cup organic sour cream **
    • 1/2 cup shredded cheddar cheese **
    • 2 cups shredded romaine lettuce or spinach (or both)
    • OPTIONAL:
    • sliced olives
    • black beans
    • sweet corn
    • **eliminate or use vegan versions for the Okinawa Diet
    • Cooking Directions:

Directions

  1. Wash and thinly slice potatoes. Place potatoes on a parchment covered baking sheet. Drizzle with olive oil, until coated. Sprinkle with salt and pepper. Bake at 425 degrees for 30 to 45 minutes, or until desired crispness.
  2. While potatoes are baking, brown ground bison in large fry pan. Drain. Add salsa and onion. Bring to boil, then simmer until cooked through, onions are done and sauce is desired thickness. If it is too thick, add some water.
  3. To assemble: place baked chips on plate. Top meat, cheese, lettuce and other toppings. ENJOY

Author: Tamara Hoerner

Welcome to The Purple Almond Wellness! I’m Tamara Hoerner, MHNE, ROHP/RNCP wellness educator and founder of Purple Almond Wellness. I work with middle-age individuals to help support brain health and develop whole body wellness, in order to improve the quality of their mid-life years. Heart and Alzheimer’s diseases run in my family and I struggled with weight loss, so I strive to help others with similar conditions. Using only nutrition, I rid my body of seasonal allergies, Psoriatic Arthritis and migraines, as well as cured my insomnia. I know what it takes to use food as medicine, especially in middle age. As a wellness educator and Summa Cum Laude graduate of Hawthorn University, I develop personalized nutrition plans and wellness education sessions, to help clients. For me, the name Purple Almond symbolizes “Good, nutritious, whole food bringing light and life to the body, awakening the inherent healing mechanisms within.” I'm all about getting back to the basics, good old fashioned traditional organic, whole food, the kind your great-grandmother used to eat. You'll find no processed foods here. Just good food to heal your whole body. I also believe a healthy body isn't just about food. Stress plays a large part in the physical health of our body. I, therefore, believe in using anything that relieves stress and heals the body, including: mediation, yoga, music, laughter, inspiration and helping others. You'll find all these included in my blog as well.

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