INGREDIENTS
2
large sweet potatoes, cut into 1/2-inch rounds
2 tbsp
coconut oil
1/4 tsp
smoked paprika
1/4 tsp
salt
1/4 tsp
pepper
6 oz
fontina cheese, freshly grated
1 1/2 cups
leftover chili, warmed
1
avocado, sliced
1/3 cup
plain greek yogurt
3
green onions, sliced
2 tbsp
torn fresh cilantro