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These Vegan Sweet Potato Nachos are one of our staples for dinner and you almost always have leftovers for the next day.
One of our favorite healthy meals for weeknight dinners are these vegan sweet potato nachos. They are so filling, full of flavor and are so delicious. These sweet potato nachos definitely elevate the classic nacho cheese and chips combo!
Made with a base of thinly sliced sweet potatoes and topped with our delicious vegan cashew cheese, black beans, salsa, cilantro and a sprinkle of flaky salt. This dinner is a crowd favorite in our home. We have made it for friends and family and everyone is always so surprised at how delicious they are!
Whether you’re vegan or are just looking for a wholesome dinner for yourself, friends, family or roommates, these street potato nachos will be a hit!
This post is all about vegan sweet potato nachos.
Vegan Sweet Potato Nachos
What’s in this recipe?
Sweet Potatoes: The sweet potatoes are the hearty base of this nacho recipe. They are so delicious and pair so well with the cashew cheese, beans and other toppings.
Seasonings: We season the sweet potatoes with cumin, paprika, chili powder, oregano, garlic powder, and a bit of red pepper flakes.
Vegan Cashew Cheese: For this recipe, we made our own homemade vegan cashew sauce (get the recipe here). When we want an easy and just as delicious alternative, we love using the Siete Cashew Cheese sauce.
Black Beans: The black beans are a delicious protein source and are so filling!
Salsa: We always love making our own homemade salsa, to add on top, but you can use any salsa you prefer!
Cilantro: Cilantro is one of our most favorite herbs to add to recipes. It’s so fresh and brightens up any dish—including these decedent sweet potato nachos.
Flaky Salt: We love sprinkling flaky salt on top of any meal we make. It adds the perfect slaty flavor and is so delicious!
How to Make Vegan Cashew Cheese
When we have more time at the end of the day, we prefer to make our own vegan cashew cheese. It’s super simple to make and you can see the full recipe here!
How to Make the Vegan Sweet Potato Nachos
You’ll first want to make sure you have one or two large baking sheets. We love these large rimmed baking sheets for cooking large meals, like this one. We like to line our baking sheets with aluminum foil so the sweet potatoes don’t stick to the trays.
Slice your sweet potatoes into thin slices, where they look like round disks. Transfer the sliced sweet potatoes into a large mixing bowl. Add olive oil and seasonings to the bowl and mix until the sweet potatoes are evenly coated.
Evenly space the seasoned sweet potato slices on the baking sheet. You don’t want the slices to overlap. We find that they cook better and more evenly when they are spaced out on the tray (you may have to use baking sheets). Cook the sweet potatoes on 425°F for 25 minutes.
While the sweet potatoes are cooking, it’s time to prepare the toppings. Start by making you cashew cheese. If you aren’t making homemade cashew cheese, you may want to heat your store bought cashew cheese over the stove top, so you can have hot cheese for your nachos.
Next, drain and rinse your can of black beans in a colander. Prepare your salsa and other desired toppings.
Once the sweet potatoes are finished cooking, it’s time to start building your nachos! Start with a base of sweet potato slices, add the vegan cashew cheese, beans, salsa, cilantro and flaky sea salt.
Enjoy these sweet potato nachos with a delicious homemade margarita or with your favorite sparkling iced drink!
The Absolute Best Vegan Sweet Potato Nachos
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
These Vegan Sweet Potato Nachos are one of our staples for dinner and you almost always have leftovers for the next day.
Ingredients
- 2–3 medium sweet potatoes (sliced)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- vegan cashew cheese
- 1 can black beans
- 1 can salsa
- cilantro
- flaky sea salt
Instructions
- Preheat oven to 425°F and prepare baking sheet by lining one or two baking sheets (we almost always need two for this recipe) with aluminum foil.
- Slice your sweet potatoes into thin slices. Transfer the sliced sweet potatoes into a large mixing bowl. Add olive oil, cumin, paprika, chili powder, garlic powder, oregano, and red pepper flakes to the bowl. Mix until the sweet potatoes are evenly coated.
- Evenly space the seasoned sweet potato slices on the baking sheet. Cook the sweet potatoes for 25 minutes.
- While the sweet potatoes are cooking, it’s time to prepare the toppings. Start by making you cashew cheese. If you aren’t making homemade cashew cheese, you may want to heat your store bought cashew cheese over the stove top, so you can have hot cheese for your nachos.
- Next, drain and rinse your can of black beans in a colander. Prepare your salsa and other desired toppings.
- Once the sweet potatoes are finished cooking, it’s time to start building your nachos! Start with a base of sweet potato slices, add the vegan cashew cheese, beans, salsa, cilantro and flaky sea salt.
- Enjoy this delicious meal with friends and family!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American, Mexican, Tex-Mex, Vegan
This post is all about vegan sweet potato nachos.
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