Spicy Kale Nachos
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I've got a big shoot this weekend that involves a lot of cooking and although I hate to admit it, I don't always have the energy to cook amazing meals for my family when I've been cooking all day and we end up getting take-out or just graze on whatever is in the pantry. This summer I decided to work on creating more simple, healthy, go-to recipes, so will be much easier to still be healthy and eat clean -- even when no one feels like cooking. Kale nachos have become one of my favorite go-to meals. Minimal prep time. Ready in less than 25 minutes. 

Spicy Kale Nachos  

serves 4

1 10oz bag of kale
1 small sweet onion, diced
1 package of ground tempeh (can make with 1 lb ground beef/turkey or chicken)
1.5-2 cups part skim mozzarella cheese
1 red bell pepper, chopped
2 cups baby bella mushrooms
1 cup grape tomatoes, quartered
1 small avocado
3 green onions, sliced
1 cup cilantro, chopped
taco seasoning
0% greek yogurt
1 tbsp olive oil
hot sauce 

Method:

1. Pre-heat oven to 425. Line baking sheet with foil and lightly spray with olive or coconut oil. 

2. In a skillet over medium-high heat, sauté onion with olive oil until translucent. Add mushrooms and tempeh, taco seasoning to taste, and  a small amount of water and continue to sauté until mushrooms lightly browned. Remove from heat and set aside.
 
3. Place kale on baking sheet and sprinkle with cheese. Bake until cheese is melted and kale is lightly browned. 

4. Top kale nachos with tempeh+ mushroom mixture, bell pepper, green onion, tomato, avocado, yogurt + cilantro. Top with hot sauce.