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Healthy Vegan Sweet Potato Nachos

Jessica T. Brown
Roasted sweet potato rounds topped with a fresh black bean salsa and smoky cashew chipotle queso make these vegan nachos both nutritious and satisfying.
Packed with plant protein, fiber, and healthy fats, this dish is perfect for quick dinners, sharing, or meal prep
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Tex-Mex, Vegan
Servings 5

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.