Enjoy these delicious vegan sweet potato nachos for dinner or a fun party snack!
Equipment
- Oven
- High-Speed Blender
Ingredients
- 1 large sweet potato sliced thin
- 1 beefsteak tomato diced
- 1/2 cup plant-based queso homemade or store bought – use the vegan cheese from the linked recipe
- 2 tbsp cashew sour cream
- 1 sliced jalepeno
- 1 sliced avocado
Lentil Taco Meat
- 1 cup steamed brown lentils or bean of choice
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/8 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- Oven
- High-Speed Blender
Instructions
- Preheat the oven to 475 degrees F and prepare a baking sheet with parchment paper. Slice the sweet potatoes into thin rounds and season to taste with salt and pepper and smoked paprika. Bake for about 20 minutes or until cooked through and a bit crispy (not burnt!).
- Prepare lentil taco meat by combining 1 cup steamed brown lentils or bean of choice in a bowl with all the spices. Then heat in a pan or in microwave.
- While the potatoes are roasting, make the queso and cashew sour cream.
- Slice tomatoes, avocado and jalepeno for topping.
- Assemble the nachos by placing the baked sweet potatoes on a plate, then top it with queso, taco meat, tomatoes, avocado, jalepenos, cashew sour cream and a bit of salt and pepper!
- Eat fresh and enjoy!
Source: https://healthygirlkitchen.com/recipes/ultimate-vegan-sweet-potato-nachos-oil-free/