Vegan Sweet Potato Nachos (Print Version)

Baked sweet potatoes with black beans, fresh vegetables, and creamy cashew queso in a vibrant Tex-Mex style.

# Components:

→ Sweet Potato Base

01 - 2 large sweet potatoes, scrubbed and sliced into 1/4-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Black Beans

07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - Pinch of salt

→ Cashew Queso

12 - 1 cup raw cashews, soaked in hot water for 20 minutes then drained
13 - 1/2 cup water
14 - 2 tablespoons nutritional yeast
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon turmeric, optional for color
21 - 1/4 teaspoon smoked paprika

→ Toppings

22 - 1 small avocado, diced
23 - 1/2 cup cherry tomatoes, quartered
24 - 1/4 cup red onion, finely diced
25 - 1/4 cup fresh cilantro, chopped
26 - 1 jalapeño, thinly sliced, optional
27 - Lime wedges for serving

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato rounds with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through cooking, until golden and crisp around the edges.
04 - While sweet potatoes bake, combine drained black beans, cumin, chili powder, garlic powder, and salt in a small saucepan. Warm over medium heat for 5 to 7 minutes, stirring occasionally.
05 - In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, turmeric if using, and smoked paprika. Blend until completely smooth and creamy. Add additional water if a thinner consistency is desired.
06 - Arrange baked sweet potato rounds on a serving platter. Top evenly with warm black beans and drizzle generously with cashew queso. Add avocado, cherry tomatoes, red onion, cilantro, and jalapeño slices.
07 - Serve immediately with lime wedges for squeezing over the nachos.

# Expert Advice:

01 -
  • Nutrient-Dense: Uses sweet potatoes as a fiber-rich base instead of processed chips.
  • Creamy & Dairy-Free: The cashew queso provides a luscious texture without any animal products.
  • Fully Customizable: Easily adjustable with your favorite fresh toppings and heat levels.
02 -
  • Prep Ahead: The cashew queso can be made up to 4 days in advance and stored in the refrigerator.
  • Parchment Paper: Always use parchment paper to prevent the potatoes from sticking and to ensure easy cleanup.
  • Soaking: Don't skip soaking the cashews; even 20 minutes in hot water makes a significant difference in the smoothness of the queso.
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