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–+ servings
Sweet potato chips topped with creamy sauce, mashed avocado, black beans, red onion, and fresh cilantro.
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Vegan Sweet Potato Nachos

Crispy vegan sweet potato nachos topped with homemade cashew sour cream, black beans, and avocado. Easy, satisfying and wholesome. Your new go-to dinner or snack.
Course Main Course, Snack
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 serves
Calories 1273kcal

Equipment

  • Oven

Ingredients

Roasted Sweet Potatoes

  • 2 large sweet potatoes thinly sliced; 650g
  • 1–2 tablespoon olive oil 15–30g
  • 1/2 teaspoon salt 3g
  • 1/4 teaspoon paprika 0.5g
  • 1/4 teaspoon garlic powder 0.8g
  • 1/4 teaspoon black pepper 0.5g

Vegan Sour Cream

  • 1/2 cup raw cashews drained; 75g
  • 1/2 cup vegetable oil canola or sunflower; 113g
  • 1/2 cup plant-based yogurt 113g
  • 2 tablespoon apple cider vinegar 28g
  • 1 tablespoon nutritional yeast 5g
  • 1/2 teaspoon salt 3g

Toppings

  • 1/2 cup canned black beans drained and rinsed; 90g
  • 1 tablespoon fresh jalapeño very thinly sliced; 8g
  • 1 tbsp red onion very finely diced; 10g
  • 1 avocado mashed; 150g
  • fresh cilantro leaves to serve

Instructions

  • Preheat oven to 350°F (180°C).
  • In a large bowl, toss the sweet potato slices with olive oil, salt, paprika, garlic powder, and black pepper until evenly coated.
  • Arrange sweet potatoes on a lined baking tray in a single layer. Bake for 30 minutes, flipping halfway through, until golden and crisp at the edges. For extra crispiness, bake an additional 5 minutes, watching closely to prevent burning.
  • Add soaked and drained cashews, oil, plant-based yogurt, apple cider vinegar, nutritional yeast, and salt to a high-speed blender. Blend until completely smooth and creamy. Adjust seasoning to taste. Transfer to a jar and chill for at least 1 hour for best texture.
  • Arrange the roasted sweet potatoes on a large serving plate. Drizzle generously with the vegan sour cream.
  • Top with black beans, jalapeño, red onion, mashed avocado, and fresh cilantro. Serve immediately.

Notes

Makes around 2 servings as a main meal or 4 smaller side servings. Nutritional information is based on 2 servings.

Nutrition

Calories: 1273kcal | Carbohydrates: 102g | Protein: 21g | Fat: 91g | Saturated Fat: 14g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 35g | Trans Fat: 0.4g | Cholesterol: 1mg | Sodium: 1575mg | Potassium: 2260mg | Fiber: 22g | Sugar: 22g | Vitamin A: 48594IU | Vitamin C: 29mg | Calcium: 269mg | Iron: 6mg