SWEET POTATO CHICKPEA SKILLET NACHOS

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SWEET POTATO CHICKPEA SKILLET NACHOS
1
8
22

Ingredients

  • 1 sweet potatoes (large)
  • 1 can chickpeas (unsalted)
  • 1 red onion (small, sliced)
  • 3/4 cup mushrooms
  • 1 cup rennet (free mozzarella cheese, grated)
  • salt
  • pepper
  • olive oil

Directions

  1. 1Preheat oven to 425°F and line 2 baking sheets with parchment paper.
  2. 2Using a mandolin knife or a regular knife, slice the sweet potato into thin slices. This will ensure that the sweet potato forms a crisp. Toss the sweet potatoes with 2 tablespoons of olive oil, salt and pepper and place them on the lined baking sheets. Transfer the sweet potatoes to the oven and bake for 10 minutes, flipping once.
  3. 3While the sweet potatoes are baking, place a skillet over medium heat and add 1 tablespoon olive oil. Sautee onions. Mushrooms chickpeas and a dash of salt and pepper for about 1 minute. Remove from heat and set aside.
  4. 4When ready, remove sweet potato from the oven and set your oven settings to broil. Lightly grease 2 mini cast iron skillet pans and layer with sweet potatoes, sautéed onions, mushrooms and grated mozzarella cheese. transfer the mini skillets to the oven and bake for 3 minutes, until the cheese sets.
  5. 5When ready, top with toppings of choice and serve.
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