Ultimate Vegan Sweet Potato Nachos

The perfect appetizer or entree for a game day party or delicious weeknight dinner. Healthier nachos!

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 730kcal

Cost $8

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!

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!