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Sweet Potato Chilaquiles

Course dinner, entree, lunch
Cuisine Mexican
Keyword 30 minute meal, chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 2 large sweet potatoes
  • 8 oz red or green Whole30 compatible salsa we used Saucy Lips Red Enchilada Sauce
  • 1 avocado sliced
  • Fresh cilantro chopped
  • 1/2 onion thinly sliced
  • 2 radishes thinly sliced
  • olive oil + salt or air fryer or oven option

Optional protein toppings:

  • shredded chicken or carnitas great with Saucy Lips ready-to-eat meals
  • Fried eggs
  • Whole30 plant-based protein if doing Plant-Based Whole30

Instructions

  • PREP sweet potatoes by thinly slicing (optional: use a mandolin to slice these thinly and uniformly).
  • SOAK the slices in ice water for 10 minutes and pat completely dry.
  • CRISP the potatoes: Chips should be golden and crispy!
    Option 1: Microwave: Place slices in a microwave-safe dish. Cook for 5 minutes, flip, then 3 more minutes (or until crispy).
    Air Fryer: Toss slices in olive oil + salt. Cook at 350°F for 5 minutes, then flip and cook for an additional 5 minutes.
    Oven: Bake at 350°F for 20 minutes, flipping halfway through.
  • SLICE avocado, radishes, and onion, chop the cilantro, and set everything aside for topping.
  • HEAT a pan over medium heat, then add salsa and heat until bubbling.
  • TOSS in the sweet potato chips, turning gently to coat and remove once coated.
  • TOP the chips with avocado, cilantro, onion, and radish. Add your choice of protein.
  • SERVE immediately and enjoy!