Reimagining chips and guacamole, that classic Tex-Mex starter, may feel wrong, even sacrilegious. That resistance will melt away faster than a bowl of chile con queso when you try our delicious, nutritious and downright gorgeous take on the old classic.
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In place of fried tortilla chips are sweet potato chips that you bake yourself to crispy perfection (with just the right amount of salt). As for the guac, in addition to classic ingredients like lime juice, cilantro and jalapeño, edamame and pomegranate seeds make an appearance.
The result is a feast for the eyes — and the taste buds! Ruby-red, orange and various shades of green make this dish colorful. The vitamins, phytonutrients, nourishing fats and plant protein make this dish a triple threat, which means that besides being delicious and lovely, it’s wildly nutritious, too!
For the chips:
2 sweet potatoes, (about 10 ounces each)
5 teaspoons extra virgin olive oil
⅛ teaspoon kosher salt
For the guacamole:
1 tablespoon fresh lime juice
½ of a jalapeño (if desired), seeded and chopped
½ cup frozen (shelled) edamame, thawed and chopped
¼ cup coarsely chopped fresh cilantro
¼ cup pomegranate seeds
¼ teaspoon kosher salt
15 g total fat
2 g saturated fat
4 g protein
20 g carbohydrate
7 g dietary fiber
7 g sugar
0 g added sugar
0 mg cholesterol
133 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.