Steak over nachos might not seem like a Paleo recipe at first glance, but look a little bit closer. The ingredients in this dish, while reminiscent of stadium nachos, provide a healthy and fulfilling alternative. This dish uses sliced sweet potatoes as “nachos” and tops them with steak that’s been seasoned with delicious spices. This is a crowd-pleasing, kid-friendly recipe that works well as a party snack, appetizer, or a fun main course.
The sweet potatoes used in this recipe are a wonderful substitute for the non-Paleo, starchy items that are typically used in Mexican-inspired foods. They provide the dish a healthy dose of nutrients, including Vitamins C and B6, fiber, and antioxidants, and they taste fantastic too! During prep, there’s no need to skin the sweet potatoes – just make sure to discard the “twists” at the end to prevent burning during baking.
This dish should be served with a salsa. While a quick option is to opt for store-bought, consider making a homemade avocado salsa for a fresh, healthy choice. If you are serving this dish as a main course, pair it with some other Mexican-inspired recipes for a complete meal. Try the Spinach, Strawberry, and Avocado Salad for a fruity complement to the spice of this dish. Or, follow-up your meal with a Mango, Avocado, and Spinach Smoothie for a sweet and robust Paleo dessert.
Steak Sweet Potato Nachos Recipe
Protein: 37g / %
Carbs: 27g / %
Fat: 23g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 flank steaks
- 2 sweet potatoes, sliced
- 1 tomato, diced
- 6 sweet mini bell peppers, sliced
- 1 green onion, thinly sliced
- 2 tbsp. taco seasoning
- 2 tbsp. olive oil
- 1 tsp. paprika
- Cooking fat
- Sea salt and freshly ground black pepper
- 1 lime, wedged
- Fresh salsa
- Preheat oven to 375 F.
- In bowl bowl combine the sweet potatoes and olive oil; sprinkle with paprika and season to taste.
- Lay the sweet potatoes on a baking sheet and bake 20 to 25 minutes, turning once.
- Season the steaks with the taco seasoning.
- Melt some cooking fat (about 1 tbsp.) in a skillet over medium-high heat.
- Add the steaks to the skillet and cook until desired, about 2 to 3 minutes per side for medium.
- Cut the steaks into bite-size pieces and set aside.
- Layer the steak, diced tomato, bell pepper, and green onion, on top of the cooked sweet potatoes on the baking sheet.
- Place in the oven and bake another 5 to 8 minutes, serve with fresh salsa and lime wedges.