These vegan sweet potato nachos stand out as a nutritious, satisfying twist on classic comfort food.
Instead of tortilla chips, thinly sliced roasted sweet potatoes serve as a wholesome base rich in fiber and complex carbs.
The vibrant black bean salsa adds plant-based protein and freshness, while the creamy chipotle cashew queso brings healthy fats and smoky depth without any dairy or saturated fat.
This dish is perfect for weeknights or entertaining, offering a hearty, flavor-packed option that’s entirely plant-based and gluten-free.
It’s both protein-rich and high in nutrients like vitamin A, potassium, and antioxidants.
Quick to assemble, easy to customize, and great for meal prep, these nachos deliver indulgent flavor with everyday ingredients—proving that clean eating can still feel like a treat.
Must-Have Tools for Perfect Results
Mandoline Slicer
Ensures uniformly thin sweet potato rounds for even baking and crisp texture — a must-have for chips, veggies, and salads.
Baking Sheet (Large)
Provides ample surface area for roasting sweet potatoes without overlap. Essential for roasting, cookies, and sheet pan dinners.
High-Speed Blender
Creates ultra-smooth cashew queso in minutes. Perfect for sauces, smoothies, and nut butters — a true kitchen powerhouse.
Mixing Bowls (Large & Small)
Ideal for tossing salsa ingredients and preparing marinades. Versatile for baking prep, salads, and storage.
Sharp Chef’s Knife
Makes chopping veggies quick and precise. A daily essential for slicing, dicing, and prepping all ingredients with ease.
Healthy Vegan Sweet Potato Nachos
Equipment
- 1 Large Baking Sheets
- 1 Mandoline or sharp knife
- 1 high-speed blender
- 1 Large Mixing Bowl
- Small Mixing Bowl
- 1 Saucepan
- 1 Cutting Board
Ingredients
Sweet Potato Base:
- 2 large sweet potatoes sliced into ¼-inch rounds
- ¼ cup canola oil
- Black Bean Salsa:
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1½ tsp agave syrup or honey
- 15 oz canned black beans drained and rinsed
- 2 bell peppers yellow and/or orange, diced
- ½ medium red onion diced
- 1 small jalapeño diced (optional)
- ½ cup frozen corn thawed
- 8 oz grape tomatoes quartered
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp salt
Cashew Queso:
- 1 cup raw cashews soaked in hot water (1 hour)
- 2 chipotle peppers in adobo
- 2 tbsp adobo sauce
- ½ cup water
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp yellow miso
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 tsp cornstarch
Toppings:
- 5 lime wedges
- ¼ cup chopped cilantro
- 1 medium avocado diced
Instructions
- Prep & Slice the Sweet Potatoes: Wash the sweet potatoes thoroughly and pat them completely dry to help them crisp in the oven. Leaving the skins on, use a mandoline or a very sharp knife to slice them into even ¼-inch rounds — this ensures uniform cooking and a crispy finish. Transfer the slices to a large bowl for easy coating.
- Oil and Arrange the Rounds: Drizzle the sweet potato slices with oil and toss well to coat, making sure every round has a light sheen. Spread them out in a single, non-overlapping layer on a lined or greased baking sheet; you may need two pans or to bake in batches for best results. Proper spacing is key to achieving a firm, slightly crisp texture rather than steaming.
- Roast to Crispiness: Bake the sweet potatoes in a preheated 400°F oven for about 30 minutes, flipping them halfway to promote even browning on both sides. Keep a close eye during the last 5–10 minutes, removing pieces that look browned and crispy so they don’t burn. Let them sit on the pan for a minute to firm up as they cool slightly.
- Mix the Salsa Marinade: In a small bowl, whisk together the lime juice, apple cider vinegar, and agave syrup until the mixture is smooth and emulsified. This tangy-sweet blend will act as both dressing and seasoning for the salsa, adding bright flavor without overwhelming the other ingredients.
- Combine the Black Bean Salsa: Place the black beans, diced bell peppers, red onion, jalapeño (if using), thawed corn, and quartered grape tomatoes into a large bowl. Pour the lime-vinegar marinade over the vegetables, sprinkle with the cumin, chili powder, and salt, then toss everything together gently until the salsa looks glossy and evenly coated. Cover and chill in the fridge while preparing the queso.
- Blend the Cashew Queso: Drain the soaked cashews and roughly chop the chipotle peppers to help them blend more easily. Add cashews, peppers, adobo sauce, water, lemon juice, nutritional yeast, miso, onion powder, garlic powder, and cornstarch to a high-speed blender. Blend for 1–2 minutes, stopping to scrape down the sides if needed, until the sauce is exceptionally smooth and creamy.
- Warm the Queso Sauce: Pour the blended queso into a small saucepan and cover with a lid. Heat over medium-low, stirring occasionally to prevent sticking, until it is warmed through and slightly thickened. If it becomes too thick, whisk in a splash of water to loosen it to your preferred consistency. Keep covered on low heat until ready to serve.
- Assemble and Serve: Arrange the roasted sweet potato rounds on a large serving platter or divide onto individual plates. Spoon the black bean salsa over the potatoes using a slotted spoon to avoid excess liquid. Drizzle warm cashew queso generously over the top, then finish with fresh cilantro, diced avocado, and a squeeze of lime. Enjoy immediately while everything is fresh and warm!
Notes
- Sweet Potato Thickness Matters: Slicing the rounds to an even ¼-inch thickness helps them cook evenly and get crisp. Thicker slices may remain soft, while thinner slices can burn quickly.
- Soaking Cashews is Key: Be sure to soak raw cashews in hot water for at least 1 hour (or overnight in cold water) for the creamiest queso texture and easiest blending.
- Use a Slotted Spoon for Salsa: The salsa marinade adds flavor, but draining excess liquid before serving prevents soggy nachos and helps preserve crispness in the sweet potatoes.
- Customize the Heat: The cashew queso has a mild to moderate heat thanks to chipotle peppers, but you can use fewer (or remove the seeds) for a milder version.
- Meal Prep Friendly: The components (salsa, queso, sweet potatoes) can be made ahead of time and assembled just before serving for quick meals or entertaining.
Chef’s Secrets for Best Results
The real magic of this recipe lies in balancing textures and layering flavors — crispy, creamy, smoky, and fresh all in one bite.
Use a mandoline slicer for perfectly even sweet potato rounds; this ensures consistent cooking and a better “chip” texture.
Roasting on parchment paper prevents sticking, but avoid overcrowding the baking tray, as that causes steaming instead of crisping.
For the queso, use a high-powered blender to get a velvety smooth finish — gritty queso means the cashews weren’t blended long enough or weren’t soaked properly.
If the sauce thickens too much after heating, a splash of water brings it back to life.
Season the black bean salsa just before serving for the freshest flavor.
Serving Suggestions You’ll Love
These vegan sweet potato nachos are incredibly versatile and can be served as a main dish, snack, or party appetizer.
Pile them onto a platter for a shareable game day treat or serve individually plated for a more elegant presentation.
Add a side of guacamole, vegan sour cream, or hot sauce for extra flavor and flair.
For a heartier meal, consider pairing with a side of quinoa, Spanish rice, or a crisp green salad.
These nachos also work great as a taco filling or grain bowl base when you’re looking for new ways to use up leftovers.
Smart Storage and Reheating Tips
To store, keep each component separate in airtight containers in the fridge. The sweet potatoes will stay fresh for 2–3 days, though they’re best when crisped up again in a toaster oven or air fryer.
The salsa can be refrigerated for up to 4 days and is great as a topping on other meals.
Cashew queso can be stored for up to 5 days and reheated gently over low heat, adding a splash of water to thin as needed.
Avoid storing nachos fully assembled, as the moisture from the salsa and queso will soften the sweet potatoes.
Common Questions Answered Simply
1. Can I make this recipe oil-free?
Yes! You can roast the sweet potato rounds without oil by baking on parchment paper or a silicone baking mat. They may not get as crispy but will still taste delicious.
2. Can I use canned corn instead of frozen?
Absolutely. Just be sure to drain and rinse canned corn before adding it to the salsa to avoid excess moisture and ensure freshness in flavor.
3. What can I use instead of chipotle peppers?
For a milder queso, try roasted red peppers or smoked paprika for that smoky depth without the heat. Adjust to taste depending on your spice tolerance.
4. Do I need a high-speed blender for the queso?
A high-speed blender works best for achieving that ultra-smooth, creamy texture. If using a standard blender, soak the cashews longer and blend in smaller batches.
5. Can I meal-prep this for the week?
Yes! Roast sweet potatoes, make the salsa, and blend the queso ahead of time. Store them separately and assemble fresh portions throughout the week for
This recipe has been adapted and simplified from the original version by cozypeachkitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
