Vegan Sweet Potato Nachos (Printable)

Crispy baked sweet potatoes layered with black beans, fresh vegetables, and creamy cashew queso.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat oven to 425°F and 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, until golden brown and crispy 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 and drained 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.
07 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • Completely dairy-free and gluten-free, making it an inclusive choice for various dietary needs.
  • The cashew queso provides a luscious, velvety texture that rivals traditional cheese sauce.
  • Packed with fiber, healthy fats, and plant-based protein for a balanced nutritional profile.
02 -
  • Ensure the sweet potato rounds are sliced to a uniform 1/4-inch thickness so they bake evenly and reach the perfect level of crispness.
  • Don't overcrowd the baking sheet; if the slices are too close, they will steam rather than crisp up. Use two sheets if necessary.
  • If nut allergies are a concern, you can substitute the cashews with sunflower seeds, though you may need to adjust the liquid ratio slightly.
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