These vegan sweet potato nachos are the ultimate, wholesome answer to the classic Tex-Mex favorite. Instead of tortilla chips, roasted sweet potato slices take center stage, piled high with black beans, fresh avocado, and a creamy vegan nacho cheese sauce. They're vegan, gluten-free, and so delicious you'll forget they're actually good for you.
I have a serious soft spot for sweet potatoes — in chili, baked into a gratin, you name it, I'm in. And loaded nachos? Also a forever favorite of mine. So really, it was only a matter of time before the two ended up on the same plate together, and I haven't regretted it for a second.
These vegan sweet potato nachos aren't just a total stunner on the table — they're also wholesome, endlessly versatile, and come together faster than you'd think.
I always top mine with a veggie-loaded cheese sauce, fresh avocado or a generous dollop of guacamole, red onions, and black beans. But jalapeños, salsa, scallions, or vegan sour cream? Anything goes. The more, the better.
Jump to:
Why You'll Love This Recipe
- Packed with good stuff – thanks to sweet potatoes, beans, and a homemade veggie-based cheese sauce, these healthly loaded nachos deliver fiber and plenty of important nutrients.
- Top it your way – jalapeños, salsa, vegan sour cream, vegan taco "meat", green onions... just pile on whatever you love.
- Naturally gluten-free – no tortilla chips here, just baked sweet potato rounds.
- Perfect for sharing – this recipe makes about 3 servings.
Ingredient Notes
You'll need three components for these sweet potato nachos: sweet potato rounds, a good vegan nacho cheese sauce, and your favorite toppings.
- Sweet potatoes – Try to slice them all the same thickness so they bake evenly. Peeled or unpeeled both work.
- Carrot & cauliflower – The base of the cheese sauce. Frozen works just as well as fresh.
- Soy milk – Any other creamy, unsweetened plant milk works too.
- Nutritional yeast – Gives the sauce its cheesy flavor, so don't skip it.
- Cornstarch – Helps the sauce thicken up nicely as it heats.
- Turmeric, paprika, onion & garlic powder – Add color and savory depth to the sauce.
- Black beans – Canned and rinsed.
- Avocado – Go for a ripe one with a creamy texture for the best flavor, or swap in ready-made guacamole.
- Toppings of your choice – Chopped tomatoes, jalapeños, vegan taco "meat", salsa, green onions, vegan sour cream, or plain vegan yogurt — there's no wrong answer here.
See recipe card for quantities.
Step-By-Step Instructions
- Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash or peel the sweet potatoes and slice into even ⅛–¼ inch (0.3–0.5 cm) rounds. Toss with oil, salt, and pepper, then spread on a parchment-lined baking sheet. Bake for about 15 minutes, flip, and bake for another 12–15 minutes, until lightly browned — timing may vary depending on thickness.
- Make the Vegan Nacho Sauce
Boil the carrot and cauliflower in water for 8–10 minutes, until soft. Drain and blend with the soy milk, nutritional yeast, cornstarch, and spices until smooth. Bring to a quick boil in a saucepan and simmer for 1 minute, until thickened.
- Warm the Beans
Rinse the black beans, heat them through, and season with cumin, salt, and a splash of lime juice, if you like.
- Assemble
Arrange the sweet potato rounds on a plate or platter. Spoon over the beans, cheese sauce, and avocado. Finish with tomatoes, jalapeños, and any other toppings you love.
For Crunchy Sweet Potato Chips
Want extra-crispy sweet potato chips instead of soft rounds? Preheat your oven to 300°F (150°C) and use a mandoline to slice the sweet potatoes paper-thin and even.
Toss with oil and salt, then spread in a single layer across two parchment-lined baking sheets — don't let them overlap. Bake for 30–40 minutes, flipping halfway through, and keep an eye on them, since the exact time depends on your slices and your oven.
Variations
- Swap in a cashew-based queso sauce
- Use regular potatoes instead of sweet potatoes
- Add a homemade vegan cauliflower Tex-Mex crumble
- Load up on extra veggies, like diced bell pepper and corn
FAQ
These loaded sweet potato nachos are best enjoyed right away, once assembled.
If you're only serving one portion, store the leftover components separately in airtight containers in the fridge for up to 4 days. Sliced avocado is best eaten within 2 days.
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PrintRecipe
Healthy Vegan Loaded Sweet Potato Nachos
These vegan sweet potato nachos are the ultimate, wholesome answer to the classic Tex-Mex favorite. Instead of tortilla chips, roasted sweet potato slices take center stage, piled high with black beans, fresh avocado, and a creamy vegan nacho cheese sauce. They're vegan, gluten-free, and so delicious you'll forget they're actually good for you.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 3 servings
Ingredients
For the Sweet Potato Rounds
- 2 large sweet potatoes (1.4–1.5 lb / 650–700 g)
- 1 tablespoon oil
- ½ teaspoon salt
- Black pepper
For the Vegan Cheese Sauce
- 1 carrot
- ¾ cup (100 g) cauliflower florets, fresh or frozen
- 1 cup (250 ml) soy milk
- ¼ cup (20 g) nutritional yeast
- 1½ tablespoon cornstarch
- ⅛ teaspoon turmeric
- ¼ teaspoon sweet paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Black pepper
- 1–2 teaspoon lime juice
For the Beans
- 1 can black beans
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- A splash of lime juice
For the Toppings
- Avocado, diced, or guacamole
- Tomatoes, chopped
- Vegan sour cream or unsweetened soy yogurt
- Red onion, thinly sliced
- Fresh cilantro
Instructions
Baked Sweet Potato:
- Preheat your oven to 400°F (200°C) with the fan on.
- Wash the sweet potatoes and slice into even ⅛–¼ inch (0.3–0.5 cm) rounds. Toss with oil, salt, and pepper, then spread on a parchment-lined baking sheet.
- Bake for about 15 minutes, flip, and bake for another 12–15 minutes, until lightly browned.
Vegan Cheese Sauce:
- Boil the carrot and cauliflower in water for 8–10 minutes, until soft.
- Drain and blend with all remaining cheese sauce ingredients until smooth. Bring to a quick boil in a saucepan and simmer for 1 minute, until thickened.
Beans & Toppings:
- Rinse the black beans, heat through, and season with cumin, a splash of lime juice, and salt.
- Prepare your toppings of choice.
Assemble:
- Arrange the baked sweet potato rounds on a platter, plate, or in a baking dish.
- Top with beans, cheese sauce, and guacamole/avocado. Garnish with tomatoes, red onion, and any other toppings you like.
Notes
For crispy sweet potato chips: Preheat your oven to 300°F (150°C) with the fan on. Use a mandoline to slice the sweet potatoes into paper-thin, even rounds. Toss in a bowl with oil and salt. Spread in a single layer across two parchment-lined baking sheets. Bake for about 30–40 minutes, flipping halfway through. Keep an eye on them — the exact time depends on the thickness of the slices and your oven.
This post is also available in German (Deutsch).
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