1 Recipe 3 Ways: Nacho Potatoes – Plant-based, Meat, or Quick & Easy

In our home,  we have both plant-based and meat eaters, which can make meal planning a challenge. Even if you eat meat, adding a few more plant-based meals can both save you money and support your health with more vegetables and less fat.

I do a lot of cooking from scratch. To balance all that cooking I need healthy and quick meals too.  This is why I’ve developed 1 meal 3 ways – a plant-based recipe with a meat option plus a simple version using pre-made ingredients from the grocery store. This is one recipe that can meet your needs any day of the week: 

  1. Plant-based
  2. Meat Option
  3. Quick & Easy

Nacho Potatoes is a family favorite. I especially like eating this one dish meal when watching football or on Fridays. I cook up seasoned ground beef for the meat eaters. On days when I’m not up to chopping as many veggies I buy pre-made pico de gallo salsa and guacamole. I substitute guacamole for the Garlic Cashew Aioli Sauce when I’m not up to cleaning my blender.

First slice your potatoes. I prefer to buy either red potatoes or Yukon gold potatoes so I don’t have to peel them. Toss them with a little coconut oil and salt. Place the sliced potatoes on a baking sheet with parchment paper. It is important that the potatoes don’t overlap so they brown nicely. While the potatoes are baking make your salsa and Garlic Cashew Aioli Sauce.

When making the Garlic Cashew Aioli Sauce or any cashew cream, I first add the nuts and water to my blender and let it sit for a few minutes. This allows the cashew to soften which creates a creamy sauce.

Nacho Potatoes: A Plant-based Option

  • Servings: 4
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Credit: Adapted from Medical Medium Thyroid Healing

Ingredients

10 medium red or Yukon gold potatoes
1 tablespoon coconut oil
½ teaspoon salt
2 cups tomatoes, diced
1 cup onion, diced
1 cup cilantro, chopped
1 cucumber, peeled and chopped
2 limes
½ cup Garlic Cashew Aioli (optional, recipe below)

Directions

  1. Preheat the oven to 375° F. Scrub and slice the potatoes into rounds about ¼ – ½ inch thick. Toss them with coconut oil and sprinkle with salt. Arrange the potatoes on a baking tray lined with parchment paper. Leave space so that they are not touching or overlapping. Bake potatoes for about 20 minutes, flip, and then bake for 15 more minutes.
  2. While the potatoes bake, combine tomatoes, onion, cilantro ,cucumber and lime juice. Make Garlic Cashew Aioli sauce.
  3. Arranged baked potatoes on a plate. Top with salsa and drizzle with Garlic Cashew Aioli over the top if desired.

Ground Beef for Nacho Potatoes: A Meat Option

  • Servings: 4
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Ingredients

1 pound ground beef
¼ package Trader Joe’s taco seasoning (or chili powder, garlic powder, smoked paprika, cumin ½ teaspoon each)

Directions

Heat skillet over medium heat. Add ground beef. Cook, breaking apart the beef until it begins to brown. Add spices. Stir well and continue cooking until beef is browned.

Garlic Cashew Aioli Sauce

Credit: Adapted from Medical Medium Thyroid Healing

Ingredients

1 cup cashews
3 garlic cloves
2 lemons
¼ teaspoon sea salt
¾ cup water

Directions

Combine the cashews, garlic, juice of 2 lemons and salt in a blender with water.
Blend until smooth.

Simple Nacho Potatoes: A Quick & Easy Option

  • Servings: 4
  • Print

Ingredients


10 medium red or Yukon gold potatoes
1 tablespoon coconut oil
½ teaspoon salt
2 Trader Joe’s Pico de Gallo
1 Trader Joe’s Guacamole

See above recipe for ground beef if you choose to add meat.


Directions

Preheat the oven to 375 F. Scrub and slice the potatoes into rounds about ¼ – ½ inch thick. Toss them with coconut oil and sprinkle with salt. Arrange the potatoes on a baking tray lined with parchment paper. Leave space so that they are not touching or overlapping. Bake potatoes for about 20 minutes, flip, and then bake for 15 more minutes.
While the potatoes bake, cook meat. Serve baked potatoes with salsa, guacamole and meat if desired.

6 thoughts on “1 Recipe 3 Ways: Nacho Potatoes – Plant-based, Meat, or Quick & Easy

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