Pin It Discover a vibrant and wholesome twist on a classic comfort food with these Vegan Sweet Potato Nachos. This dish replaces traditional tortilla chips with crispy, oven-baked sweet potato rounds, creating a nutrient-dense base for a medley of bold Tex-Mex flavors. Whether you are looking for a crowd-pleasing appetizer or a satisfying light meal, this recipe delivers a perfect balance of sweetness, spice, and creamy indulgence.
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The secret to these nachos lies in the layers of texture. The smoky, seasoned black beans provide a hearty bite, while the fresh avocado and cherry tomatoes offer a burst of coolness. Every element is brought together by a rich, golden cashew-based queso that is so delicious, you won't believe it's entirely plant-based.
Ingredients
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- 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), lime wedges for serving
Instructions
- Step 1
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Step 2
- In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, cumin, salt, and pepper. Arrange them in a single layer on the prepared baking sheet.
- Step 3
- Bake the sweet potatoes for 25–30 minutes, flipping them halfway through, until they are golden and crisp around the edges.
- Step 4
- While the potatoes are in the oven, 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
- Prepare the cashew queso by blending the 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. Add extra water if a thinner consistency is preferred.
- Step 6
- Arrange the hot sweet potato rounds on a platter. Top evenly with the warm black beans, drizzle generously with the cashew queso, and add the avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
- Step 7
- Serve immediately while warm with fresh lime wedges on the side.
Zusatztipps für die Zubereitung
For the smoothest cashew queso, ensure you use a high-speed blender. If your blender is less powerful, consider soaking the cashews for several hours or even overnight. Additionally, you can prepare the queso up to 4 days in advance and store it in the refrigerator; just whisk in a splash of warm water before serving to loosen it up.
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Varianten und Anpassungen
Feel free to customize your nachos with additional toppings like roasted corn, pickled red onions, or shredded lettuce for extra crunch. If you prefer a spicier kick, use chipotle powder in the bean mixture or add a few dashes of your favorite hot sauce over the assembled dish.
Serviervorschläge
These nachos are best served immediately on a large shared platter to keep the potato rounds crispy. Pair them with a side of salsa or vegan sour cream for an even more decadent experience. The lime wedges are essential for providing a bright, acidic finish that cuts through the richness of the cashew queso.
Pin It With their vibrant colors and satisfying flavors, these Vegan Sweet Potato Nachos are a testament to how delicious plant-based eating can be. Enjoy this wholesome meal with friends and family, and don't be surprised if the platter is cleared in minutes!
Recipe Questions & Answers
- → How do I achieve crispy sweet potato rounds?
Slice sweet potatoes thinly and toss with olive oil and spices. Bake at high temperature (425°F) flipping halfway for even crispiness.
- → Can I prepare the cashew queso in advance?
Yes, cashew queso can be blended ahead and stored refrigerated for up to 4 days. Stir before serving.
- → What can I use if I have nut allergies?
Sunflower seeds can substitute cashews in the queso, adjusting the water amount for desired creaminess.
- → How can I spice up the black bean topping?
Add chipotle powder or hot sauce to black beans while warming to increase heat and flavor complexity.
- → Are these nachos gluten-free and dairy-free?
Yes, all ingredients are naturally gluten-free and the queso contains no dairy, making this dish suitable for those dietary needs.
