Ingredients:

  • 3 large Jewel Sweet Potatoes, sliced into 1/8-inch rounds
  • 2 tbsp Avocado Oil
  • 1 tbsp Arrowroot powder
  • 1 tsp Sea salt
  • 1 lb Lean Ground Beef (93/7)
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1 cup Raw cashews, soaked in boiling water for 30 mins
  • 1/2 cup Compliant almond milk
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Turmeric
  • 1 tbsp Jalapeño brine
  • 1 medium Avocado, diced
  • 4 medium Radishes, sliced
  • 1/4 cup Fresh cilantro, chopped
  • 2 tbsp Pickled jalapeños

Instructions:

  1. Slice the 3 large Jewel Sweet Potatoes into 1/8 inch rounds using a mandoline. Note: Uniformity is the key to even browning.
  2. Pat the slices extremely dry with a towel, then toss in a bowl with 1 tbsp Arrowroot powder and 1 tsp Sea salt until ghostly white.
  3. Drizzle the 2 tbsp Avocado Oil over the potatoes and toss again. Toss until every surface is glistening.
  4. Space the rounds on parchment lined sheets so they aren't touching. Bake at 400°F for 20 minutes, flipping halfway until edges are curled and golden.
  5. While chips roast, cover 1 cup Raw cashews with boiling water for 30 mins.
  6. Sauté 1 lb Lean Ground Beef in a skillet over medium high. Add chili powder, cumin, smoked paprika, and garlic powder until the meat is sizzled and deeply browned.
  7. Drain cashews and blend with 1/2 cup almond milk, 2 tbsp nutritional yeast, 1/2 tsp turmeric, and 1 tbsp jalapeño brine until the mixture is completely velvety and smooth.
  8. Check the chips; if they aren't shattering yet, give them another 5 minutes while watching closely.
  9. Pile the warm chips on a platter, top with the hot beef, and drizzle the warm cashew cheese over everything.
  10. Scatter the diced avocado, sliced radishes, 1/4 cup fresh cilantro, and 2 tbsp pickled jalapeños over the top until the platter looks like a vibrant rainbow.