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 tbsp oil
- ½ tsp 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 tbsp cornstarch
- ⅛ tsp turmeric
- ¼ tsp sweet paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- Black pepper
- 1–2 tsp lime juice
For the Beans
- 1 can black beans
- ½ tsp ground cumin
- ¼ tsp 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 1/8–1/4 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.