Nachos

A great beach-house snack.

Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.

There’s something so good about a cheesy stuffed potato. Here, we’ve used sweet potatoes for a nutrient boost. Serve with lime wedges for squeezing over top.

Grilled avocado halves takes these super-fast nachos to the next level. Try them for a lazy dinner or late-night nosh. Serve with sour cream, hot sauce and salsa.

Trade tortilla chips for fiber-rich plantains in this healthy upgrade of a pub favorite.

You’ve never had nachos like these before – finger-licking-good lobster is combined with grilled asparagus and portobello mushrooms, then topped with mozzarella and Brie cheese.

We lighten up this sports bar classic just in time for the big game!