Save These Vegan Sweet Potato Nachos with Black Beans and Cashew Queso offer a vibrant, nutrient-dense twist on a classic comfort food. By swapping traditional corn chips for crispy baked sweet potato rounds, this dish provides a satisfying crunch alongside a wealth of vitamins. It is a perfect choice for anyone looking for a crowd-pleasing appetizer or a light, wholesome meal that fits seamlessly into vegan and gluten-free lifestyles.
Save The combination of warm, seasoned black beans and fresh vegetables creates a beautiful contrast of textures and temperatures. Every bite is elevated by the zesty cashew-based sauce, making it hard to believe this dish is entirely dairy-free. It is as visually stunning as it is delicious, making it a standout at any gathering.
Ingredients
- Sweet Potato Base: 2 large sweet potatoes (scrubbed and sliced into 1/4-inch rounds), 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sea salt, 1/4 tsp black pepper
- Black Beans: 1 (15 oz / 425 g) can black beans (drained and rinsed), 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp garlic powder, pinch of salt
- Cashew Queso: 1 cup raw cashews (soaked in hot water for 20 minutes then drained), 1/2 cup water, 2 tbsp nutritional yeast, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp turmeric (optional, for color), 1/4 tsp smoked paprika
- Toppings: 1 small avocado (diced), 1/2 cup cherry tomatoes (quartered), 1/4 cup red onion (finely diced), 1/4 cup fresh cilantro (chopped), 1 jalapeño (thinly sliced, optional), lime wedges (for serving)
Instructions
- Step 1
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2
- In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, cumin, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
- Step 3
- Bake the sweet potatoes for 25–30 minutes, flipping halfway, until golden and crisp around the edges.
- Step 4
- While the sweet potatoes bake, combine the black beans, cumin, chili powder, garlic powder, and salt in a small saucepan. Warm over medium heat for 5–7 minutes, stirring occasionally.
- Step 5
- For the cashew queso, blend soaked cashews, water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, turmeric (if using), and smoked paprika in a high-speed blender until completely smooth and creamy. Add more water for a thinner consistency if desired.
- Step 6
- Arrange baked sweet potato rounds on a platter. Top evenly with warm black beans, drizzle generously with cashew queso, and add avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
- Step 7
- Serve immediately with lime wedges.
Zusatztipps für die Zubereitung
To ensure the sweet potatoes become crispy rather than soggy, avoid overcrowding the baking sheet; use two sheets if necessary to keep them in a single layer. If you prefer a thinner queso, simply add an extra tablespoon of water at a time while blending until you reach your preferred consistency.
Varianten und Anpassungen
For extra flavor and texture, consider adding corn, pickled red onions, or shredded lettuce. If you enjoy a spicier dish, use chipotle powder or add hot sauce to the beans. For those with nut allergies, you can substitute sunflower seeds for cashews and adjust the liquid as needed to achieve a creamy sauce.
Serviervorschläge
These nachos are best enjoyed immediately while the sweet potatoes are at their crispiest. Serve them on a large communal platter with extra lime wedges on the side, allowing guests to add a fresh burst of citrus to their portion as they eat.
Save This vibrant dish is a testament to how flavorful plant-based eating can be. With 10g of protein and 385 calories per serving, these Vegan Sweet Potato Nachos are a nourishing option that doesn't compromise on the bold Tex-Mex flavors you love.
Recipe FAQ
- → How do I ensure the sweet potato rounds get crispy?
Slice the sweet potatoes evenly (about 1/4-inch thick), toss them well with olive oil and spices, and bake them spaced apart on parchment until golden and crisp, flipping halfway through.
- → Can I prepare the cashew queso in advance?
Yes, cashew queso can be made ahead and stored in the refrigerator for up to four days. Stir well before serving and add water for desired consistency.
- → What can I use if I'm allergic to cashews?
Sunflower seeds make a suitable substitute—soak and blend them similarly, adjusting liquids to achieve a creamy texture.
- → How do I add more heat to the dish?
Incorporate chipotle powder into the black beans or sprinkle hot sauce over the toppings for an extra spicy kick.
- → Are there gluten-containing ingredients in this dish?
This dish is naturally gluten-free, focusing on whole ingredients like sweet potatoes, beans, and nuts without any gluten additives.
- → What tools do I need to prepare this dish?
A baking sheet lined with parchment paper, mixing bowls, a saucepan for warming beans, a blender for the cashew queso, and basic cutting tools are all required.
