Vegan Sweet Potato Skillet Nachos
Crispy oven-baked sweet potato slices topped with a refreshing black bean salsa and creamy, smoky cashew queso. This vegan, nutrient-packed dish combines sweet, spicy, and tangy flavors for a wholesome and satisfying snack or meal.
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.
