Sweet Potato Nachos
Servings: 2
Kick back and dig into this sweet n' savory plant based sweet potato nachos. Gorgeous fresh chips baked to perfection and topped with a rainbow of toppings, you'll never order nachos again! These are really pretty easy to make and so worth it for the warm flavors.
Equipment
- oven
Ingredients
- 2 sweet potatoes thinly sliced into 1/8-inch rounds
- 2 tbsp avocado oil
- ½ tsp cumin ground
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp sea salt, unrefined
- 1.5 cups black beans drained and rinsed, 1 can
- 1 tomato diced
- 1 jalapeño pepper thinly sliced
- ½ cup sliced black olives
- 1 green onion thinly sliced
Toppings:
- 2 tbsps Vegan Avocado Crema optional
- 2 tbsps Cashew Cream optional
- 2 tbsps Vegan Parmesan Cheese optional
- 1 tbsps cilantro roughly chopped
- ½ tsp lime juiced
Instructions
- Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper.
- In a medium bowl, toss the sweet potato slices with oil. In a small bowl, combine cumin, paprika, chili powder, garlic powder and salt. Sprinkle over sweet potatoes and toss well to coat.
- Arrange in an even layer on baking sheet. Sweet potato slices may overlap each other.
- Bake for 20 minutes, or until the sweet potatoes are fork tender. Remove pan from the oven and top the potatoes evenly with black beans, tomato, jalapeño, olives and green onions. Bake again for 7 minutes, or until toppings are warm.
- Serve with cilantro, squeeze of lime juice, avocado crema, cashew cream and vegan parmesan cheese for the ultimate appetizer.
Notes
- For extra crispy sweet potato chips, once they are fork tender, switch oven to broil and broil on high for 3-5 minutes, watching closely to ensure the chips brown and don't burn.
- Feel free to use the toppings of your choice, these are your nachos!
- Remove the seeds from the jalapeño pepper to cut back on the spice.
- Swap avocado crema with guacamole.
- Swap vegan parmesan sprinkle with vegan cheese of your choice.
Nutrition
Calories: 558kcal, Carbohydrates: 82g, Protein: 16g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Sodium: 1248mg, Potassium: 1444mg, Fiber: 21g, Sugar: 12g, Vitamin A: 33204IU, Vitamin C: 16mg, Calcium: 139mg, Iron: 5mg