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Better Than Your Regular Oriental Loaded Sweet Potato Nachos

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Loaded Nachos with cheese sauce are not what we‘re making any longer…. From now on we‘re leveling up our party snack and are making Loaded Sweet Potato Nachos. Not only healthier but also more delicious and more nutritious. If you haven’t so far given them a shot, it is high time!

We all know that nachos are pretty delicious. However, it is no surprise that they are not very good for us. High in fats, highly processed, loaded with cheese, very few vitamins, and, and, and, … but they are so handy, aren’t they? Yet, it is possible to have some with more nutritional value !

What is special about this dish?

As the name already suggests: these are no regular nachos but instead these are sweet potato nachos. What? Sliced, spiced and baked sweet potato that you can eat with your hands. To make them more fun and more filling, they are topped with various different things – hummus, veggies, salsa, tahini, jalapeños, … ! Personally, I think these toppings work great in combination with the nachos. However, if you prefer different toppings – such as chickpeas, meat, cheese, feta, or whatever comes to your mind – you can totally add these on top! This makes this dish super versatile!

A nutrition-bomb

Contrary to regular nachos, these are packed with nutrients! To start with, the sweet potatoes are incredibly high in fibre, carbs and several vitamins. They will make sure you have a lot of energy for a long time, stay full for long and make sure you stay healthy. Such an amazing, easy-to prepare carb!

the perfect hummus

The sweet potato is not the only source of nutrients though, there are many other! The hummus for example: it is nit only packed with deliciousness but also with several good-for-you‘s! Fibre, plant based protein and healthy, unsaturated fats from the olive oil! You can either make it yourself or buy it! When you gl to the store, just be aware that there is good and not so good hummus (and that makes a huge difference in the meal)! The one I can not only recommend but genuinely LOVE is the one from NENI am Tisch!! In here actually, I am using the new one – the Hummus with Za‘atar, which is even more flavorful than regular hummus and SOO delicious!! In general NENI hummuses are the best in my opinion: they are creamy, rich, authentic and just SO delicious!

what else?

We still are not done with our healthy ingredients. Let‘s move on to the toppings: here you can totally go for whatever you love! Personally I believe the ones in this recipe work great with the oriental flavors – if you though have other preferences, go for it! So, here we have cucumber, tomatoes (both amazing for hydration, vitamins & fibre), jalapeños, parsley (more vitamins), the salsa (healthy, unsaturated fats from the olive oil) & Tahin (more unsaturated, healthy fats). All in all, it is fair to say that these nachos not only are loaded with delicious toppings but also loaded with nutrients!

How to make those nachos?

Since there is no need for deep-frying them, they are super easy to make! All that needs to be done is to slice the sweet potatoes into thin slices, spice them with olive oil and Zata‘ar and bake them. Zata‘ar is an oriental spice mix that works great in this meal – however, if you do not have this at home and cannot find it at the store, you can also spice the sweet potatoes differently, with salz, pepper, chili, paprika & sesame for example! Those now go into the oven and we can focus on making the toppings!

That means, for the hummus we need to just give it a mix, so that the spices are well mixed in. Next, we make the salsa! That means finely chopping the green chilis, parsley & mint and combining it with olive oil and salt! Also, we chop up the tomatoes, cucumber and fresh herbs so they are bite-sized! As soon as the sweet potatoes are done baking, they can already be topped and ultimately enjoyed! That‘s it!

Perfect Party snack!

This recipe definitely is amazing for parties! Why? You can really prepare everything beforehand, just pop the sweet potatoes in the oven right before the guests are here and then serve them while they are warm. Also, you could meal prep them and have them as a cold lunch for school or work – that works great too!! They not only are the perfect party snack but also amazing for meal prep!

If you want to level things up,

then you can totally do so by going crazy with the toppings! Options really are endless! You could for example go ahead and add minced meat or meat substitute on top or roasted chickpeas and feta cheese! If you feel like roasted tofu, add it! Or are you craving chicken strips? Why not add them on top? Same goes for veggies!! Why not adding some corn or avocado on top? This part really is up to you and adds a personal twist to this recipe!

Really, I have to say that I really LOVE this recipe! Not only for parties but also for those Netflix and chill kind of evenings 😉 I hope that you will also love it and have a fun time cooking!

Enjoy,
Katie // Une Petite Cuisinière

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better than your regular oriental loaded sweet potato nachos

regular nachos is nothing we are doing any longer – from now on, we are making loaded sweet potato nachos! imagine those soft sweet potatoes with the tangy hummus, fresh cucumber & tomato and that satisfying tahini drizzle = heaven!

Course Appetizer, Snack
Cuisine oriental
Prep Time 15 Minuten
Cook Time 35 Minuten
Total Time 50 Minuten
Servings 1 tray (for about 2-4 people)

What you will need

  • 2 (medium sized) sweet potatoes
  • 2 tbsp oil
  • 1 tbsp za‘atar

for the toppings*:

  • 1 package NENI am Tisch Hummus with Za‘atar
  • 1/2 cucumber
  • 1 handful tomatoes
  • 1/2 red onion
  • green chili
  • tahini to drizzle

for the green chili salsa (optional but very good):

  • 100 g green chili or green peppers
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • 100 ml olive oil
  • salt & pepper

How to

  1. start by preheating the oven to 200°C. wash the sweet potatoes and chop them into about 1cm thick slices. mix the za‘atar with the oil and toss the sweet potatoes in the mix. lay out on a baking tray and bake for about 25-35 minutes until soft on the inside and crispy and golden on the outside.

  2. in the meantime prepare the toppings. wash and dice the cucumber into bite-sized pieces, half the cherry tomatoes, peel and cut the onion into thin half-rings.

  3. for the salsa, remove the seeds of the green peppers and super finely mince them. also mince the mint and parsley and mix it all together along with the olive oil and salt.

  4. once the sweet potatoes are done baking, top them with the hummus, the different veggies and fruit, the salsa and drizzle some tahin. to finish it off, sprinkle fresh herbs and enjoy!

Notes

*you can really use anything you like and have on hand as a topping – personally I love the combination with these fruits, veggies & hummus, but feel free to add what you love! it can be chickpeas, minced meat, corn, tofu, beans, avocado, whatever you love!

The Best Healthy Falafel-style Pita with Dreamy Pink Goddess Sauce

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That bite into a warm and soft pita filled with a giant dollop of hummus, that coleslaw, the crispy deep fried falafel and that yummy yoghurt-mayonnaise sauce on top. Sounds heavenly doesn’t it? As good as it sounds, it is really everything else than healthy. But we do not want to miss out on that deliciousness. So why not making it healthy?

What is special about this dish?

A lot to be fair. We have falafel, that are not deep fried, as traditional falafel would be but pan fried. Then we have a pink tahini and greek yoghurt sauce (which I have never seen at any of those falafel stands before) instead of the mayonnaise yoghurt dressing and we have a homemade tzatziki and self-made hummus for that extra flavour .

First, what is falafel and where does it come from?

Falafel is a ball made out of chickpeas or cassava beens combined with different spices and herbs before it is deep fried. Usually it is served in a pita bread or to go with hummus or other mezze appetisers. It is believed to have originated in Egypt and can be found in the Middle Eastern cuisine today.

Why are falafel not very healthy?

While many people would believe that falafel are healthy because they are made out of chickpeas and are vegan, that is not quite the case. That is true, that the base of the falafel is healthy, so the „dough“ is healthy. But what is not nutritious about them then? The fact that they are deep fried. All of the oil adds a lot of fat and calories. It is more than fine to have fried food once in a while but it is not something that is healthy, one needs to be aware of that.

Authentic falafel are made with raw chickpeas that have been soaked. This way they are soft enough to blend but not too soft so you do not have a mushy consistency. But since we do not all have the time to soak falafel (especially when we want a quick meal), in here we use flour for the right consistency and canned falafel. This way they will not be white as crispy, but they are way quicker and still delicious!

How to make this dish healthy

Instead of deep frying the falafel, we prepare them in a pan with just a little oil. Yes, you can also bake them in the oven but to be honest, I never find that those get really crispy when being prepared in the oven. When making them in the pan, we still get that crisp (not the exact same of course, but a really good one) while keeping things healthy.

Also, to replace the mayo dressing that often comes on top we make a beetroot-greek yoghurt – tahini dressing. While homemade mayonnaise, in moderation is not unhealthy, store bought ones often have a lot of additives and preservatives in them and making your own one is a little tricky. The sauce we are making is high in protein, from the greek yoghurt, tastes delicious with the beets (and also has a nice colour), and has a good amount of healthy (or unsaturated fats) from the Tahin.

To make this entire dish even healthier you can substitute the normal pita with whole grain pita. This just is pretty difficult to find, which is the reason I stick with normal pita.

How do you make healthy falafel

This is super easy, to be honest. You need to drain canned chickpeas and add them to a food processor along with a bunch of parsley, onion, garlic, spices, and (wholewheat) flour. Then you just pulse everything together until you have reached a sticky, doughy consistency. (if you do not have a food processor or blender you can also add everything to a bowl, very finely chopped and mix it with a fork or your hands). Then you form little balls with your hand, one at a time and roll them in breadcrumbs.
In a hot pan with oil, you add the falafel and let them fry until crisp for about 3 minutes on each side. That is it!

Meal prep friendly?

I would say so. Pack everything separately and mix together before eating. The falafel will not be quite as crisp anymore but they’ll be just fine when you heat them up in the oven.

I hope that you will enjoy this recipe and please your family and friends with it!

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The best falafel-style pita with dreamy pink goddess sauce

A healthy version of the dreamy Middle Eastern classic. A little crispy on the outside, super soft soft on the inside falafel with a creamy delicious Tahini-Beetroot Sauce, Tzatziki and Hummus. Not difficult, but really healthy.

Course Appetizer, dinner, lunch, Main Course
Cuisine middle eastern
Prep Time 25 Minuten
Cook Time 10 Minuten
Total Time 35 Minuten
Servings 4 servings
Calories 397 kcal

What you will need

For the falafel:

  • 1 can chickpeas
  • 2-3 tbsp flour (whole grain is prefered)
  • 1/2 red onion
  • 1 bunch parsley
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cracked black pepper
  • 1/2 tsp cumin
  • breadcrumbs
  • 2 tbsp olive oil

For the beet sauce

  • 1 small beetroot (precooked)
  • 100 g greek yoghurt
  • 1 tbsp Tahin
  • 1/2 lemon juiced
  • 1 clove garlic
  • 2 tsp honey

For the rest:

  • 1 cucumber
  • 200 g greek yoghurt
  • 1 clove garlic
  • 2 pita breads
  • some hummus
  • fresh radishes & tomatoes
  • 2 handful salad

How to

  1. For the falafel combine all the ingredients, except the breadcrumbs, flour and olive oil in a food processor and pulse until combined (do not blend until smooth!!!). Then add the flour a tablespoon at a time and pulse it in (not blending fully, again!) until the dough is not sticky anymore. Chill in the frisge for half an hour.

  2. In the meanwhile peel the cucumber. Then cut into very thin slices (preferably with a mandoline). Add it into a bowl and salt generously. Let sit for 20 minutes.

  3. In the meantime slice up the raidshes and tomatoes and wash the salad.

  4. For the beetroot sauce add all of the ingredients to a food processor and blend until smooth. If the sauce is too thick add some water or olive oil!

  5. After chilling take about 1 tablespoon at a time of the falafel dough and roll out in your hands into a small ball. Toss in the breadcrumbs until they cover the ball fully. Repeat with the rest of the dough. Heat up the oil in a pan and add the falafel. Let fry on this side for about 2-3 minutes on medium high heat before tossing. Do not toss around in the pan immediately since the dough still is a little bit soft. After those 2-3 minutes, start tossing them around in a pan softly and fry for another 5-6 minutes until they are golden brown on each side and crispy.

  6. Prepare the Tzatziki. Take a clean kitchen towl and place the salted and sliced cucumber in it. Squeeze out all of the remaining water of the cucumber and put it back into the bowl. Press the garlic and add it along with the greek yoghurt. Combine everything well and season with more salt if desired.

  7. To serve fill the pita with hummus, the veggies and the tzatziki. Add the falafel on top and drizzle with the sauce. Serve and enjoy !

Happy cooking,
Enjoy,
Katie // Une Petite Cusinière

Ultimate Hummus

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Ever since I went to boarding school and me and my friends ordered hummus pretty much every week, I am obsessed with it. I just love the taste, the creaminess and everything! It’s so good! 

But since hummus is not too cheap, I decided to make my own because it is so simple! I did not know how simple it was until I watched a YouTube video about it and let me tell you, no one should or will ever buy hummus in the supermarket again after trying out this recipe. You essentially only need 4 ingredients to make it; chickpeas, olive oil, tahini & lemon. This is the most basic form of it. I would recommend though, to include salt, and some more spices. There are ready-to-use spice mixes in supermarkets that take it next level or you can add them yourself. I would add some garlic powder, cumin, cayenne pepper, and paprika powder. 

If plain hummus is too basic for you, then feel free to get creative and make a different flavor. By adding cooked beets, you can make a beetroot hummus, add curry powder for a curry hummus, greens for a green madness hummus, dried tomatoes and basil or pesto for a Mediterranean twist. Honestly, the options are endless, which makes it such a great dish because it is so versatile. You can make the base and then adapt it however you, your family or your friends like it.

Hummus serves an awesome appetizer too. If you decorate it beautifully in a bowl, garnish it with some fresh herbs such as parsley or mint, some veggies, such as tomatoes, peppers, peas or cucumbers, and maybe some other touch of color, like pickled onions, it immediately looks super appetizing! Serve it with some toasted ciabatta or crackers, drizzle with olive oil, and voilá! A stunning and really simple appetizer is ready to be enjoyed! It is something light your guests can snack on while waiting for dinner! 

But don’t now think that hummus only makes a great appetizer, no, it can be used in so much more! Spread it into sandwiches, top it onto bowls, use it as a dip, … you can do so much with it! It’s like avocado, super good and super versatile! I for example love to have it with some toasted bread or in a wrap. This is so good! 

The making process is pretty simple too. It actually is ready in 15 minutes if you buy canned chickpeas. You just need to drain and rinse them, so any of the liquid is removed. This makes it easier to digest, which is really good. Of corse, you can cook them yourself if you want, just bake sure to soak them before and cook them until really soft so they can easily be mashed. I actually prefer cooking them myself, simply because you have more control about how soft they are going to be. Then just add them into a blender along with some Tahini, Olive Oil, lemon juice, salt, spices and a little water. Blend it until really creamy and then you already are done! That’s how easy it is! 

I, as already monitored, love to serve it as an appetizer, but it is great in whichever way you decide to use it. You can make a big batch of it and freeze some, so you always have some on hand! I hope that you’ll enjoy this recipe! 


Happy eating, 
Katie <3

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Hummus

Partydip, Bread Spread, Appetizer – you name it, Hummus is perfect for it!

Course Appetizer, bowl, Snack
Cuisine asian, oriental
Prep Time 15 Minuten
Total Time 15 Minuten
Servings 10 servings
Calories 109 kcal

What you will need

  • 400 g canned chickpeas
  • 2 tbsp Olive Oil
  • 3-4 tbsp Tahini
  • 1/2 tbsp vinegar (white wine vinegar)
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika powder
  • 2-3 tbsp of the liquid the chickpeas were in

How to

That is how it works:

  1. Drain the chickpeas from the can. Rinse them with water until there is no foam anymore. This will make the hummus creamier and easier to digest.

  2. Add the chickpeas, along with all the other ingredients, into the food processor. Blend until smooth. If it is too thick for your preference, add more olive oil or water.

  3. Place in a bowl and garnish with some more olive oil, some fresh, cut up vegetables, pickled onions and parsley. Serve with some crackers and enjoy!