These baked sweet potato vegan nachos make a great appetizer or a delicious dinner! The sweet potatoes are purposefully kept simple so you can go wild with the toppings. Add as much or as little as your heart desires. Pair with guacamole, vegan queso, and/or salsa.
My favorite things about these nachos;
- The toppings can be changed to fit personal preferences (or current cravings).
- Guacamole and hot sauce? Count me in.
- They make for great leftovers
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FAQ's about sweet potato vegan nachos
Vegan nachos are versatile and can be made specifically for your taste buds! Use tortilla chips, sweet potatoes, or red potatoes for the base of the nachos. Swap dairy cheese out for vegan cheese and replace meat with tofu, or just omit all together. Add veggies of choice , jalapeños, guacamole, pico de gallo, pickled onions, cilantro etc. for more flavor and textures!
Toss them with salt, onion granules, garlic (fresh or granules), and/or paprika for additional flavor. For heat, toss them with black pepper, cayenne pepper, harissa, spicy taco seasoning, smoked paprika, or crushed red pepper.
Anything that you would put on a taco bowl or on typical nachos is delicious on sweet potatoes! My favorites include vegan cheese, cilantro, black beans, seared tofu, and red onion.
This can happen for a few reasons; the sweet potatoes were cut too thick (do not exceed ¼ of an inch), they weren't cooked for long enough, or the oven wasn't hot enough. Additionally, cooking the sweet potatoes directly on the sheet pan instead of on parchment paper helps them get extra crispy.
The skins are safe to eat, but it is personal preference if you like them or want to eat them. I peel them, but if you prefer them, go ahead and keep them on.
You can slice them into thin circles (¼ of an inch) or cut them into strips/fries.
Ingredients
- Sweet potatoes (oil, salt, and garlic)
- Vegan cheese of choice
- Black beans
- Avocado or guacamole
- Diced red onion (or pickled red onion)
- Pickled jalapeños
- Cilantro
- Pico de gallo or easy homemade salsa
How to make vegan nachos using sweet potatoes
- Peel and slice the sweet potatoes
- Add to a baking sheet and drizzle with oil and spices
- Toss into the oven until golden brown
- Remove and add vegan cheese of choice
- Place back into the oven and let broil until the cheese has melted
- Remove and add toppings of choice. Enjoy!
Substitutions
Vegan cheese: swap for vegan queso, jalapeño crema, sliced avocado, guacamole, or jalapeño hummus instead. Alternatively, sprinkle with nutritional yeast for a subtle cheesy flavor.
Black beans: pinto or adzuki beans will always work. Chickpeas or lentils would also be a tasty and fun alternative.
Red onion: swap for chives, shallots, or white onion.
Cilantro is optional, omit if it tastes like soap to you. 😉
Pico de gallo: swap for salsa of choice (check out this easy homemade salsa)
Substitute jarred jalapeños with fresh slices of jalapeno or banana peppers. Omit if you are sensitive to heat.
Variations
Toss sweet potatoes in 2 teaspoons of taco seasoning or a tablespoon of paprika for additional flavors.
Add chopped spinach, lettuce, or massaged kale for a salad bowl of nachos.
How to store sweet potato nachos
These vegan sweet potato nachos will last covered in airtight container in the fridge for about about 3-4 days. Store topping ingredients separately from the sweet potatoes if possible.
To reheat, add to a warm skillet, remove once hot and add toppings as desired. Alternatively, place into the oven for 5-8 minutes or until they are warmed to your liking.
📋 Recipe
Sweet Potato Vegan Nachos
Ingredients
Sweet potatoes:
- 2-3 sweet potatoes, peeled and cut into circles (2 large, 3 medium-sized)
- 2 tablespoons avocado oil
- ½ teaspoon garlic granules or powder
- ¼ teaspoon salt of choice
For the nachos:
- favorite vegan cheese (that easily melts)
- black beans (or pinto beans)
- diced red onion (or pickled onion)
- sliced avocado or guacamole
- cilantro (a large handful chopped, stems included)
- edamame (optional, but recommended)
- pickled jalapeño slices (or sub with fresh jalapeno)
- pico de gallo or salsa of choice
Instructions
- Preheat oven to 415 °F Line a baking sheet with parchment paper. For extra crispy nachos, skip the parchment paper.
- Peel the skin off of the sweet potatoes and slice into ¼ inch circles. Add to the baking sheet and drizzle with avocado oil. Add salt, and garlic and lightly toss to combine (I used my hands, but feel free to use a spoon).
- Bake for 25 minutes or until the sweet potatoes are tender and golden. If you're using parchment paper, the sweet potatoes will need the full 25 minutes. If cooking directly on the baking sheet, they may only need 20 minutes.While the sweet potatoes bake, prepare the toppings (dice onion, chop cilantro, drain and rinse beans, etc.)
- Remove sweet potatoes from the oven and switch the oven setting to broil. Flip each sweet potato to the other side and top with vegan cheese choice. Place on the top rack for 5-10 minutes or until the cheese has melted (watch closely to ensure the sweet potatoes do not burn).
- Remove from the oven and top as desired. See the ingredient list above for inspiration.
Notes
If you made these vegan sweet potato nachos, please leave a review below! I can’t wait to hear your thoughts and know what toppings you decided on. Additionally, feel free to tag me in your creations on Instagram or on Twitter.
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