Last month we flew down to L.A. for four days of fun with friends just before Christmas. We had front row seats to The Dan Band (extremely fun and I highly recommend!), we cry-laughed through the Anchorman premiere, and we sang Christmas carols in our fluffy robes to people in our hotel lobby. Super fun shenanigans and exactly what I needed.
We ate our way through L.A. – some fabulous food. I ordered totchos from a happy hour menu, and they were fantastic. Yes, tater tot nachos have been a well known and loved phenomenon for a while, but can you believe this was my first time having them?
…and I have been thinking of my own flavors ever since.
These nachos are spicy, but in a completely different way – they’ve been Thai’ed Up.
Crunchy bean sprouts, crispy sweet potato tater tots, brightness and green from the edamame and avocado. A liberal drizzle of spicy coconut almond sauce, a generous squeeze of fresh lime – dig in!
spicy Thai totchos
YIELD: serves two, easily doubled
dairy, egg and gluten free, vegan
1 1/4 cups Sweet Potato Tater Tots
1/2 cup bean sprouts
1/2 cup edamame beans
1 tablespoon sour cream (vegan / dairy free)
2-3 tablespoons spicy coconut almond sauce
1 green onion, chopped
1/2 lime, sliced
Preheat oven to 425 degrees. On a prepared (parchment) baking sheet, arrange tater tots in a single layer. Bake for 15 minutes, remove reduce oven temperature to 375. Using a spatula, flip tater tots and keeping in single layer, move to one side of baking sheet. Add edamame beans in a single layer on the baking sheet, return to oven for 10 minutes more.
While tater tots and edamame bake, slice avocado, green onion and lime. Prepare spicy coconut almond sauce.
Assemble totchos: on two plates, pile tots, bean sprouts and edamame beans. Top with avocado slices, sour cream, green onion and drizzle spicy sauce and lime.
Visit Heather here for more potato creations!
I shared this recipe with Healthy Vegan Fridays.