Vegan Sweet Potato Nachos

Crispy baked sweet potato rounds topped with hearty black beans, fresh vegetables, and a luscious, dairy-free cashew queso for a vibrant, crowd-pleasing appetizer or light meal.

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This vibrant dish brings together smoky seasonings and fresh garden toppings, offering a healthier twist on traditional nachos that doesn't sacrifice flavor or texture.

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); 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

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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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 get crispy, slice them to a uniform 1/4-inch thickness and avoid overlapping them on the baking sheet. If you want a perfectly smooth queso, ensure the cashews have soaked long enough to soften before blending.

Varianten und Anpassungen

For extra flavor and texture, consider adding corn, pickled red onions, or shredded lettuce. If you prefer a spicier dish, use chipotle powder or add hot sauce to the beans. For those with nut allergies, sunflower seeds can be substituted for the cashews.

Serviervorschläge

Serve these nachos on a large sharing platter immediately after assembly while the base is still crisp. Accompany the dish with extra lime wedges and fresh cilantro to brighten the rich cashew queso.

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These Vegan Sweet Potato Nachos are a crowd-pleasing, nutrient-dense choice for your next gathering or a simple plant-based dinner.

Make fresh ice for iced coffee, cocktails, chilling ingredients, and keeping drinks cold while cooking.

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Recipe Q&A

→ What is the best way to bake sweet potato rounds for crispiness?

Slice sweet potatoes evenly and toss with olive oil and spices. Bake at 425°F on parchment paper, flipping halfway to ensure golden, crisp edges.

→ How can I make the cashew queso creamy and smooth?

Soak raw cashews in hot water for 20 minutes, then blend with water, nutritional yeast, lemon juice, and seasonings until completely smooth.

→ Can I add heat to this dish for more spice?

Yes, incorporate chipotle powder or hot sauce into the black beans or add sliced jalapeños as a topping for extra heat.

→ Are there any allergen considerations?

This dish contains tree nuts from cashews. Substitute sunflower seeds if nut allergies are a concern and adjust consistency accordingly.

→ What fresh toppings complement the sweet potato and beans?

Fresh avocado, cherry tomatoes, red onion, cilantro, and lime wedges add brightness and balance to the dish.

→ Can this dish be prepared ahead of time?

The cashew queso can be made up to four days in advance and stored refrigerated. Assemble just before serving for best texture.