Sweet Potato Nachos (Vegan and Gluten-Free)
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Recipe Intro From bribehindthebowl
These Sweet Potato Nachos are a deliciously wholesome twist on the classic game-day favorite. Thinly sliced, crispy roasted sweet potatoes take the place of traditional tortilla chips, providing a naturally sweet and savory base for a flavorful combination of black beans, corn, melty vegan cheese, and fresh toppings. Finished with a squeeze of lime, creamy avocado, and optional vegan sour cream, this plant-based and gluten-free dish is perfect for sharing—or keeping all to yourself!
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ingredients
For the Sweet Potato Chips:
- 3 medium sweet potatoes (or 2 large), thinly sliced (about 1/8 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
ingredients
For the Nacho Toppings:
- 1 cup black beans, cooked or canned, rinsed and drained
- 1 cup corn kernels, fresh, canned, or frozen
- 1 cup vegan shredded cheese (cheddar-style or Mexican blend) (I used Violife brand for the vegan cheese and sour cream)
- 1/2 cup cherry tomatoes, diced
- 1 small red onion, finely diced
- 1 ripe diced or sliced avocado, for topping
- 2 tablespoons fresh lime juice, for topping
- Vegan sour cream or cashew crema (optional), for topping
Method
Step 1
Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
Step 2
In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Step 3
Arrange the slices in a single layer on the sheet pan (use two pans if needed to avoid overlapping). Bake for 15 minutes, then flip the slices and bake for another 10-15 minutes until golden and slightly crispy. Remove from the oven.
Step 4
Lower the oven temperature to 400°F. Arrange the baked sweet potato chips on the sheet pan and evenly top with black beans, corn, and vegan cheese.
Step 5
Return the sheet pan to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Step 6
Remove the nachos from the oven and top with red onion, cherry tomatoes, avocado, and a squeeze of fresh lime juice. Add dollops of vegan sour cream or cashew crema, if desired.
Step 7
Enjoy straight from the sheet pan for a fun and easy snack!