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
Sweet potatoes can also be tossed in taco seasoning, paprika, onion powder, cayenne pepper, etc. I prefer keeping them simple and to let the toppings take over, but adjust as needed.
Use a vegan cheese that easily melts (I used Follow Your Heart shreds) or check out the substitution section for alternatives.