Adapted from http://www.thisgalcooks.com
¾ lb large shrimp
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp coconut oil
2½ tsp cajun seasoning
pepper to taste
2½ C cooked quinoa
1 C nutritional yeast
Fresh cilantro for garnish
Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
Toss the tomatoes with 1 tbsp coconut oil and 1 tsp Cajun seasoning, set aside.
Heat 1 tbsp coconut oil over medium heat in a oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
Add the remaining 1 tbsp of oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with nutritional yeast.
Place in the oven and bake at 350 for 15 minutes.
Garnish with fresh cilantro.
For the potato chips:
2 Medium sweet potato
1/2 Tbsp Olive oil
1/2 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Smoked paprika
1/4 tsp Chile powder
For the Spinach chips:
4 Cups spinach leaves, packed
2 tsp Olive oil
Preheat your oven to 375 degrees.
Cut sweet potato into very thin slices, about 1/8 of an inch thick. Repeat until all the potato is sliced.
Place the potato into a large bowl and drizzle with olive oil. Toss to coat. Lay the potato slices in a single row on a large cookie sheet.
In a small bowl, combine the garlic powder, cumin, paprika, and chile powder. Sprinkle half of the mixture all over the potatoes, and then sprinkle with a little bit of pepper.
Bake the chips for 10 minutes. Then, flip each slice and continue baking until brown and the edges begin to curl up and crisp, about another 10-13 minutes.
While the potatoes cook, place the spinach leaves into a bowl and drizzle in the olive oil.
Lay the spinach leaves in a single row on a cookie sheet. Place them into the oven about 5-7 minutes.
Place the potatoes in a single layer in a large, oven-proof skillet and then top with the spinach leaves. Sprinkle with nutritional yeast.
Place the skillet back into the oven and cook the nachos until warm.
Adapted from: wholeyum.com