Sweet Potato Nachos
Sweet potato nachos are a healthier version of tortilla-based nachos that are packed with flavor and are a great way to use up extra produce in your fridge.
Equipment
- baking sheet
- cutting board
- Chef's Knife
Ingredients
- 3 medium sweet potatoes cut into ¼” thick rounds
- 2 cups vegan ground beef check out alternative options above
- ¾ cup salsa divided
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbsp nutritional yeast
- 1 red bell pepper chopped
- 1 green pepper chopped
- ½ red onion chopped
- ½ cup vegan cheddar cheese shreds or sauce
- 1 jalapeno pepper sliced into rounds
- 10 black olives sliced
- Salt and pepper to taste
- Fresh cilantro for topping optional
Instructions
- Preheat the oven to 400 °F and line a baking sheet with parchment paper.
- On the baking sheet spread out the sweet potato rounds in a single layer and bake for 15 minutes while preparing the toppings.
- Heat a skillet over medium heat.
- Once warm add vegan ground beef and saute for 5 minutes until thawed and beginning to brown.
- Add ¼ cup salsa, chili powder, cumin, smoked, paprika, onion powder, garlic powder, and nutritional yeast to vegan beef and mix in cooking for an additional 2-3 minutes.
- Taste for seasoning and add salt and pepper. Remove from heat and set aside.
- Spread vegan beef over the potatoes and continue to top with bell peppers, onion, cheese, jalapeno, and olives.
- Bake nachos for 15-20 minutes until toppings are cooked and cheese has melted.
- Serve immediately topped remaining salsa, avocado, and fresh cilantro leaves.
Tried this recipe?Let us know how it was!