Vegan Sweet Potato Nachos (Print version)

Crispy baked sweet potato rounds topped with black beans, fresh veggies, and creamy cashew queso for a vibrant vegan dish.

# What You Need:

→ Sweet Potato Base

01 - 2 large sweet potatoes, scrubbed and sliced into 1/4-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Black Beans

07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - Pinch of salt

→ Cashew Queso

12 - 1 cup raw cashews, soaked in hot water for 20 minutes then drained
13 - 1/2 cup water
14 - 2 tablespoons nutritional yeast
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon turmeric, optional for color
21 - 1/4 teaspoon smoked paprika

→ Toppings

22 - 1 small avocado, diced
23 - 1/2 cup cherry tomatoes, quartered
24 - 1/4 cup red onion, finely diced
25 - 1/4 cup fresh cilantro, chopped
26 - 1 jalapeño, thinly sliced, optional
27 - Lime wedges for serving

# How to Make:

01 - Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, cumin, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp around the edges.
04 - While the sweet potatoes bake, combine the black beans, cumin, chili powder, garlic powder, and salt in a small saucepan. Warm over medium heat for 5 to 7 minutes, stirring occasionally.
05 - Blend soaked cashews, water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, turmeric if using, and smoked paprika in a high-speed blender until completely smooth and creamy. Add more water for a thinner consistency if desired.
06 - Arrange baked sweet potato rounds on a platter. Top evenly with warm black beans, drizzle generously with cashew queso, and add avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
07 - Serve immediately with lime wedges on the side.

# Expert tips:

01 -
  • The sweet potato gets crackling crispy at the edges while staying tender, which honestly changes everything.
  • That cashew queso is so silky and savory, nobody believes it's not dairy until you tell them.
  • You can make this in under an hour and still feel like you pulled off something special.
02 -
  • Soaking the cashews actually matters; I once tried to skip it and ended up with sandy queso that nobody wanted, so don't be that person.
  • The sweet potatoes taste exponentially better when you flip them halfway through baking, which distributes heat and crisps both sides.
03 -
  • If your queso feels too thick, thin it with water—but do it gradually because once it's silky you can't undo it.
  • Slice your sweet potatoes with a mandoline if you have one and steadiness in your hands; it makes them uniform so they cook at the same pace.
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