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This vibrant vegan sweet potato nachos recipe stands out as a nutritious and satisfying twist on traditional nachos, making it a fantastic option for game days or casual meals.
The crispy sweet potato rounds provide a naturally sweet, fiber-rich base, while the black bean salsa offers a hearty dose of plant-based protein and antioxidants.
The creamy, spicy cashew queso adds healthy fats from nuts, along with a delightful smoky flavor, all while remaining dairy-free.
With 18 grams of protein and 16 grams of fiber per serving, this recipe supports digestive health and sustained energy.
It’s low in saturated fat and packed with vitamins A and C, making it a wholesome choice that doesn’t sacrifice flavor.
Plus, it’s straightforward to prepare and meal-prep friendly, perfect for those looking to enjoy flavorful, nutrient-dense vegan meals without spending hours in the kitchen.
Must-Have Tools for Perfect Results
Mandoline Slicer
Achieve uniform ¼-inch sweet potato slices effortlessly for even baking and perfect crispness. This tool speeds up prep and ensures consistent cooking, essential for both home cooks and pros.
High-Speed Blender
Blend the cashew queso to a silky-smooth texture quickly. A powerful blender makes creamy sauces with nuts or tough ingredients easy, unlocking endless vegan cooking possibilities.
Baking Sheets (2x)
Large, sturdy baking sheets provide ample space for layering sweet potato slices without overcrowding, ensuring they crisp beautifully in the oven. Versatile for roasting, baking, and meal prep.
Mixing Bowls (Set)
Multiple bowls allow easy preparation and mixing of the black bean salsa, cashew soak, and other components, keeping your workflow smooth and organized.
Slotted Spoon
Perfect for serving the black bean salsa without excess liquid, maintaining the nachos’ crisp texture. A great multi-use tool for draining and serving throughout the kitchen.
Vegan Sweet Potato Skillet Nachos
Equipment
- 1 Mandoline slicer or sharp knife
- 2 Large Baking Sheets
- 1 High-Speed Blender
- Mixing bowls (various sizes)
- 1 Slotted Spoon
Ingredients
Sweet Potato Base
- 2 large sweet potatoes washed and sliced into ¼-inch thick rounds
- ¼ cup canola oil or any neutral cooking oil of your choice
Black Bean Salsa
- 1 15-ounce can black beans, rinsed and drained
- 2 medium bell peppers yellow and orange, finely diced
- ½ medium red onion chopped
- 1 small jalapeño pepper minced (optional for heat)
- ½ cup frozen sweet corn thawed
- 8 ounces grape tomatoes quartered (about one small container)
- 2 tablespoons fresh lime juice about one lime
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons agave syrup or honey
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
Spicy Cashew Queso
- 1 cup raw unsalted cashews soaked in hot water for 1 hour
- 2 small chipotle peppers in adobo sauce chopped
- 2 tablespoons adobo sauce from chipotle can
- ½ cup water
- 3 tablespoons lemon juice about one large lemon
- 2 tablespoons nutritional yeast
- 1 teaspoon yellow miso paste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 teaspoons cornstarch
To Serve
- 5 lime wedges
- ¼ cup fresh cilantro chopped
- 1 medium avocado diced
Instructions
- Prepare and Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Line one or two large baking sheets with parchment paper or lightly oil them to prevent sticking. Using a sharp knife or mandoline slicer, cut the sweet potatoes into even ¼-inch slices, keeping the skin on for extra nutrients and texture. Toss the slices gently in the canola oil until fully coated. Arrange them in a single layer on the baking sheets without overlapping to ensure crispness. Roast in the oven for about 30 minutes, flipping halfway through. Keep a close eye during the last 10 minutes to avoid burning. The sweet potatoes should be tender inside and crispy on the edges.
- Mix the Black Bean Salsa: While the sweet potatoes roast, prepare the salsa. In a small bowl, whisk together the lime juice, apple cider vinegar, and agave syrup to create a tangy marinade. In a larger bowl, combine the black beans, diced bell peppers, red onion, jalapeño, corn, and grape tomatoes. Pour the marinade over the vegetables, then sprinkle in the cumin, chili powder, and salt. Toss everything well to combine. Cover and refrigerate to let the flavors meld until serving.
- Blend the Spicy Cashew Queso: Drain the soaked cashews and add them to a blender along with the chopped chipotle peppers, adobo sauce, water, lemon juice, nutritional yeast, miso, onion powder, garlic powder, and cornstarch. Blend on high until the mixture becomes silky smooth, which may take 1 to 2 minutes depending on your blender’s power. Pour the blended queso into a small saucepan. Heat over medium-low, stirring occasionally, until warmed through and slightly thickened. Add small amounts of water if you prefer a thinner consistency.
- Assemble and Serve: Arrange the roasted sweet potato rounds on a large serving platter or individual plates. Spoon the black bean salsa on top using a slotted spoon to avoid excess liquid. Drizzle the warm cashew queso over everything. Garnish with chopped cilantro, diced avocado, and lime wedges on the side for an extra burst of freshness. Serve immediately and enjoy!
Notes
- Oil Options: Canola oil helps achieve the crispiest sweet potatoes, but you can substitute with other neutral oils such as vegetable or light olive oil if preferred.
- Cashew Soaking: To make blending easier, soak the cashews in very hot water for at least an hour. Alternatively, soaking in cold water overnight also works well. The longer soaking softens the nuts and yields a creamier queso.
- Warm Salsa Alternative: If you prefer warm black bean salsa, simply heat it in a saucepan over low heat before serving.
- Storage: Keep the components separate — store roasted sweet potatoes, salsa, and queso in airtight containers in the refrigerator for up to 3 to 4 days. Reheat the potatoes and queso gently before serving to maintain texture.
- Spice Level: Adjust the amount of chipotle peppers and jalapeño to your preferred spice tolerance. Removing the seeds from the jalapeño can reduce heat.
Chef’s Secrets for Crispy, Flavorful Nachos
Achieving perfectly crispy sweet potato rounds is key to this recipe’s success.
Use a sharp knife or mandoline slicer to ensure even, uniform slices—this promotes consistent baking and prevents sogginess.
Don’t overcrowd the baking sheet; give each slice space to crisp up nicely.
Tossing the slices with a neutral oil like canola helps create that golden crunch, but feel free to experiment with olive or avocado oil for added flavor.
When blending the cashew queso, soaking the cashews in hot water softens them, resulting in a smoother, creamier sauce without needing a high-powered blender.
For extra depth, adjust the chipotle peppers and adobo sauce to your preferred spice level—start mild and add more gradually.
Lastly, allowing the black bean salsa to marinate refrigerated enhances the mingling of flavors, making each bite more vibrant.
Serving Suggestions to Elevate Your Nachos
These sweet potato nachos make a versatile dish perfect for sharing.
Serve them as a hearty appetizer at game day parties or as a satisfying main meal paired with a crisp green salad or a tangy slaw to balance the richness of the cashew queso.
For added texture and flavor, sprinkle toasted pumpkin seeds or chopped green onions on top before serving.
A side of fresh guacamole or a zesty salsa verde pairs wonderfully and adds another layer of brightness.
For a fun twist, turn these nachos into a loaded plate by adding grilled veggies or your favorite plant-based protein like tempeh or tofu crumbles.
Storage Tips for Freshness and Flavor
To keep your vegan nachos tasting their best, store each component separately.
Place the roasted sweet potatoes, black bean salsa, and cashew queso in airtight containers and refrigerate.
Sweet potatoes tend to lose their crispness quickly, so reheat them in a preheated oven or air fryer for a few minutes to regain crunch before assembling.
The salsa can be enjoyed cold or gently warmed on the stove.
Cashew queso thickens when chilled; stir in a little water and warm it slowly on the stovetop to restore its creamy texture.
Consume all components within 3 to 4 days for optimal flavor and freshness.
Frequently Asked Questions with Answers
Q1: Can I use other types of beans instead of black beans?
Yes! Pinto beans, kidney beans, or chickpeas make excellent alternatives. Just ensure they’re rinsed and drained well before mixing into the salsa to avoid excess moisture.
Q2: What if I don’t have chipotle peppers? Can I substitute?
If chipotle peppers aren’t available, smoked paprika combined with a touch of cayenne pepper can mimic the smoky heat. Adjust the amount to your taste preference.
Q3: How can I make this recipe nut-free?
For a nut-free queso, try blending cooked white beans with nutritional yeast, lemon juice, and spices. Cauliflower or tofu-based sauces can also be creamy alternatives.
Q4: Can I prepare this recipe ahead of time?
Absolutely! Roast the sweet potatoes and prepare the salsa and queso a day ahead. Store separately and assemble just before serving to maintain crispiness and freshness.
Q5: Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure any packaged products, like nutritional yeast or miso, are certified gluten-free if you’re sensitive or allergic.
This recipe is inspired by cozypeachkitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.