Nacho lovers, you need to make Ultimate Vegan Sweet Potato Nachos! This healthy twist on traditional nachos will satisfy your craving but leave you feeling so much better than regular nachos. Perfect for a game day appetizer or delicious weeknight meal! Make Vegan Cauliflower Potato Cheesy Casserole, No-Mayo Potato Salad, and Apple Dessert Nachos next!
Why I Love This Recipe
- Lightened Up Nachos: With sweet potatoes as the base and a homemade, dairy-free queso, this plant-based, nutrient-dense version of nachos is way healthier than the normal version but tastes so good!
- Dairy-Free: Most nachos are dairy-laden with a calorie-dense queso. These are 100% dairy-free with a homemade dairy-free queso that’s just as flavorful and delicious.
- Customizable Options: You can fully customize Ultimate Vegan Sweet Potato Nachos to your taste buds and preferences. Don’t like sweet potatoes? Use russet potatoes! Don’t like lentils? Replace it with a crumbled protein you enjoy!
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Notes on Ingredients
- Sweet Potato: Can substitute for any kind of regular white potato or sweet potato variety.
- Queso: Make a homemade vegan queso using the vegan cheese recipe from the linked recipe or use store-bought.
- Cashew Sour Cream: I make my own homemade cashew sour cream but feel free to use store-bought.
- Jalapeno: Optional and adds spice.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Ultimate Vegan Sweet Potato Nachos?
- Preheat the oven to 475 degrees F and line a baking sheet with parchment paper.
- Slice the sweet potatoes into thin rounds and season with salt, pepper, and smoked paprika. Bake for 20 minutes.
- Make lentil taco meat by combining brown lentils in a bowl with all the spices. Then, heat in a pan or in the microwave.
- While the potatoes are roasting, make the queso and cashew sour cream.
- Slice tomatoes, avocado, and jalapeno for topping.
- Assemble the nachos by placing the baked sweet potatoes on a plate, then top it with queso, taco meat, tomatoes, avocado, jalapenos, cashew sour cream and a bit of salt and pepper! Enjoy!
- Step 1: First, preheat the oven, line a baking sheet with parchment, and roast the sliced sweet potatoes.
- Step 2: Then, make the lentil taco meat and slice the veggies.
- Step 3: Mix it all together.
- Step 4: Finally, serve and enjoy!
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Commonly Asked Questions
Once assembled, the sweet potato nachos are best eaten hot and fresh. If you are making them ahead, make all of the components (except slicing the avocado) and store everything separately. When you’re about ready to serve, reheat sweet potato, lentil meat, and queso and assemble the nachos. Top with freshly sliced avocado.
No–you can use any kind of beans or you can use an alternate protein altogether. I like to use crumbled tofu or tempeh for another option as I’m vegan but feel free to substitute ground animal protein if that’s what you prefer.
Sure! This is just a healthier version but feel free to substitute organic corn tortilla chips in.
“I made these tonight!! I used both sweet and regular potatoes for the “chips.” They are incredible! I skipped the jalapeños and my kids tried them too!”
– Allison
Extra Helpful Tips
- Double the amount of sweet potatoes you’re making so you have leftovers for other meals throughout the week. You can do the same for the homemade cashew sour cream and vegan queso.
- Omit the jalapenos or serve them on the side for no spice.
- Only add the avocado on top just before serving. Avoid slicing it hours before serving because it may oxidize and brown on the top a bit.
- This dish can serve 4-6 people as an appetizer or 1-2 people as a main meal.
- Make One Pot Enchilada and Buffalo Tofu Poppers next!
If you tried these Ultimate Vegan Sweet Potato Nachos or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Ultimate Vegan Sweet Potato Nachos
Equipment
- 1 oven
- 1 knife
Ingredients
Sweet Potato Nachos
- 1 large sweet potato sliced thin
- 1 beefsteak tomato diced
- ½ cup plant-based queso see notes for recipe, homemade or store bought
- 2 tablespoon cashew sour cream
- 1 jalapeno sliced
- 1 avocado sliced
Lentil Taco Meat
- 1 cup lentils steamed, or bean/protein of choice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ⅛ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Preheat the oven to 475 degrees F and line a baking sheet with parchment paper.
- Slice the sweet potatoes into thin rounds and season to taste with salt and pepper and smoked paprika. Bake for about 20 minutes or until cooked through and a bit crispy (not burnt!).
- Prepare lentil taco meat by combining 1 cup steamed brown lentils or bean of choice in a bowl with all the spices. Then, heat in a pan or in the microwave.
- While the potatoes are roasting, make the queso and cashew sour cream.
- Slice tomatoes, avocado and jalapeno for topping.
- Assemble the nachos by placing the baked sweet potatoes on a plate, then top it with queso, taco meat, tomatoes, avocado, jalapenos, cashew sour cream and a bit of salt and pepper! Enjoy!
Notes
- Double the amount of sweet potatoes you’re making so you have leftovers for other meals throughout the week. You can do the same for the homemade cashew sour cream and vegan queso.
- Omit the jalapenos or serve them on the side for no spice.
- Only add the avocado on top just before serving. Avoid slicing it hours before serving because it may oxidize and brown on the top a bit.
- This dish can serve 4-6 people as an appetizer or 1-2 people as a main meal.
- Make One Pot Enchilada and Buffalo Tofu Poppers next!
Allison says
I made these tonight!! I used both sweet and regular potatoes for the “chips.” They are incredible! I skipped the jalapeños and my kids tried them too!
Danielle Keith says
Omg Yum! So so glad your kids liked them too!
Arica says
Well I know what I’m making for lunch tomorrow!! This looks SO good.