Vegan Sweet Potato Nachos

A tasty and wholesome twist on the classic. This Vegan Sweet Potato Nachos recipe is layered with baked sweet potatoes, protein-rich black beans, creamy cashew queso, spicy jalapeños, fresh pico de gallo, tangy cashew sour cream, and ripe avocado. It’s a healthy sweet potato nachos recipe that will have everyone digging in!

Ready for the best healthy nachos recipe?! I thought so. This Vegan Sweet Potato Nachos recipe is the most delicious and surprisingly easy plant-based dinner ever, if I do say so myself.

Unlike traditional nacho recipes, this one has a healthy twist to it. Instead of tortilla chips which can be a waste of nutrition, we’ll be using nutrient-rich sweet potatoes. Don’t worry though, as this vegan nachos recipe is still piled high with flavor + good for you ingredients.

With all nacho recipes, it needs toppings and lots of them. For this vegan nachos recipe, we’re going all out. Protein-rich black beans, creamy cashew queso, spicy jalapenos, fresh pico, tangy cashew sour cream, and ripe avocado. If that’s not enough, I don’t know what I’m missing in the plant world!

This recipe is perfect for a weeknight dinner or a game day much. Even though it’s on the healthier side, it will sure impress meat eaters, because no one can say no to nachos!

Why You’ll Love Vegan Sweet Potato Nachos

• Full of Flavor: Thanks to the sweet potato, black beans, pico, creamy avocado, and the cashew sauces, each bite is packed with flavor.
• Balanced Meal: From the sweet potato chips to cashew based dressings, this dish is loaded with nutrition.
• Food Truck Worthy: Although this vegan nacho recipe tastes like it was prepared at a world class food truck, it’s made with good-for-you ingredients. 

Ingredients

• Organic Sweet Potato: The star of this Vegan Sweet Potato Nachos recipe! For this recipe, I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, since it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Beans: The beans are the staple for this dish & they’re full of healthy fats + plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Pico De Gallo: Super fresh & adds the perfect pop of color to this healthy sweet potato nachos.
• Organic Cilantro: Essential, but if you’re not a fan you can leave it out or add more if you are!
• Organic Cashew Queso: It wouldn’t be nachos without cheese. My homemade + vegan cashew queso is drizzled over to elevate this nacho recipe. To take it to the next level, I highly recommend warming it up for 10 minutes in the oven, stirring halfway.
• Organic Cashew Sour Cream: Just like the vegan queso, it’s homemade and vegan. 
• Organic Avocado: For some extra creamines, as well healthy fats to this vegan nachos recipe. You can dice it, slice it, or mash it into guacamole. Whatever floats your boat!

How To Make

1. Sweet Potato. Preheat the oven to 400 degrees. Toss the thinly sliced sweet potatoes rounds with the avocado oil along with a sprinkle of sea salt & black pepper. Bake for 25 minutes, flipping halfway. Remove the pan from the oven; push sweet potatoes together in the center of the pan. Top with black beans, drizzle with the cashew queso, and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the queso is warm, about 5 minutes.
2. Cashew Queso. Combine all the ingredients in a high-speed blender and blend until totally smooth. Set aside or heat in the oven for 10 minutes, stirring halfway.
3. Cashew Sour Cream. Combine all the ingredients in a high-speed blender and blend until totally smooth.  
4. Pico de Gallo. Add the diced tomato, chopped onion, cilantro, lime juice, and sea salt in a medium bowl and toss to combine.
5. Serving. Put the sweet potatoes in a large serving dish. Top with the fresh pico de gallo, cubed avocado, a drizzle of the cashew sour cream, and extra cilantro. Enjoy!

Tips for Making Healthy Sweet Potato Nachos Perfectly

• Bake the Sweet Potato First: While the sweet potatoes are baking in the oven you can prepare the toppings.
• Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
• Organic Black Beans: I used organic black beans, but pinto beans will also work. 
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso and sour cream are creamy + smooth.

Storing & Reheating

Although best fresh, this healthy potato nachos recipe will work for leftovers. Just be sure to let the ingredients cool completely before transferring to separate air-tight glass containers. 

Fridge Storage. Transfer to sweet potato, toppings, and sauces, to separate air-tight glass containers. Refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. On a baking sheet, layer on the sweet potato nachos. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the toppings and sauces.

More Vegan Mexican Recipes You’ll Love

• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Vegan Sweet Potato Burrito Bowls
• Vegan Chipotle Stuffed Sweet Potatoes
• Butternut Squash Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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