Sweet Potato Nachos - Plant-Based Recipe
This was the first recipe that I created after going plant-based. It took me a couple years to feel confident enough to make up my own recipe, and this one was so simple and based off of flavors I loved in my pre-vegan life. I absolutely don’t miss the meat or cheese when I make these nachos as the spices, flavors and textures of the ingredients keep my palate interested & satisfied. The fun thing about this recipe is that you can easily swap for things you love. For example, you can use pinto beans instead of black beans. Or you can use a spicy taco or fajita seasoning packet. Or you can play with different salsas or pico de gallo. So much you can do with this recipe on your own without worrying that you won’t like it.
Pro tip: If you are new to plant-based eating, stay away from vegan cheeses. I find that they are a big disappointment as they don’t melt like dairy cheese and don’t taste like “regular” cheese. Instead, add guacamole or avocado for creaminess.
Sweet Potato Nachos Recipe
Prep Time - 10-20 minutes (depending if you buy pre-chopped veggies or chop veggies “in bulk” for the week)
Cook Time - 25 minutes
Total Time - 35-45 minutes
Servings - 4
2 medium-sized sweet potatoes (washed and chopped into 1 inch pieces)
Romaine lettuce or baby spinach (washed and cut)
1 - 15oz can of black beans (drained and rinsed)
1 red or yellow bell pepper (washed and diced)
1 taco seasoning packet
2 tsp cumin
2 tsp chili powder
Pinch of salt
Pinch of pepper
1 jar of salsa (your preference)
1 avocado (cut into slices)
Preheat the oven to 425F
In a bowl, put in the sweet potato chunks and a drizzle of olive oil. Add in the cumin, chili powder, salt and pepper. Mix until the sweet potato pieces are coated in the spices.
Place the sweet potato pieces on a baking sheet and place in the oven. Cook the sweet potato for 20-25 minutes.
After the sweet potatoes have been in the oven for 10 minutes, add a drizzle of olive oil to a small pan and turn the stove top on low heat. Add the black beans and the taco seasoning packet. (I recommend adding half the packet at first. I usually use the full packet, but it tastes just as good with half a packet.)
Stir the black beans until well-coated with the seasoning. Occasionally stir the beans over low heat for 10 minutes so they heat up but don’t burn.
Once the sweet potatoes are done, remove from oven and assemble the nachos. My personal preference is to set out four bowls and put lettuce/spinach as the base. Then I layer on the sweet potatoes followed by the black beans. Last, I’ll add the diced bell pepper, salsa, and avocado.
If you want an extra crunch, I love adding some pepitas.
What I love about this recipe is how many different colors you get on your plate. As we learned in our conversation with Jennifer Maynard, co-founder & CEO of Nutrition for Longevity, you want to try to get 5 colors on your plate. The different colors of plants correspond to different antioxidants. Plus, you are getting a variety of produce in one meal. All things that are good for you and your long-term health.
Enjoy! And let us know what you think.
Want to learn more about plant-based nutrition?
Check out our episode with Jennifer Maynard: Episode 49: Eating for a Longer, Healthier Life