These vegan loaded sweet potato nachos are crispy, crunchy and topped with all the delicious fixings, including a cashew nacho cheese! Perfect for a game-day snack.I like football just as much as I like cucumbers. Not. At. All.
But around this time every year, I succumb to watch two teams who are not the Buffalo Bills play against each other, wondering why I can’t time travel back to the early 90s so I can experience my hometown team going to the Super Bowl four consecutive years in a row. Of course, I would like to travel back as my adult self and not my three to six year old self who had no clue what the Super Bowl even was, only that she got to shake red, blue, and white pom poms around with her cousins and that seemed fun.
To numb the disappointment, I bury myself in Super Bowl snacks and clever commercials. And if snacks are going to be the focus of the event, then I better make sure they are a winner.
Nachos are hands down my favorite game-watching snack, but traditionally slathered in meat and cheese, it can be difficult to get my hands on some finger-licking-good chips. What if I told you I made a version of nachos that’s not only sans meat AND sans dairy but it’s gluten-free and corn-free too. That’s because they’re made with…SWEET POTATOOOOOESSSSS (said in my best Oprah voice). Yes, sweet potato chips. You heard right.
Years ago I made nachos with Food Should Taste Good sweet potato tortilla chips and they were delicious so I thought why not make them with REAL sweet potaters?! This version is topped with tomatoes, black beans, cashew cheese sauce, jalapeños, and guacamole. Because every plate of nachos should be LOADED. There’s no other way to eat them, sorry.
They turned out delicious. So delicious that I devoured an entire plate for lunch. They will definitely be a hit for any Super Bowl Sunday partay. The sweetness of the sweet potatoes contrasts the spiciness of the jalapeños and the crunchiness of the chips is perfect against the creamy guacamole and cashew cheese sauce.
Who would’ve thought that you could have a plate of nachos that you can feel good about?! Sweet potatoes are loaded with vitamin C, vitamin A and potassium. A root vegetable, sweet potatoes are also grounding and perfect to eat this time of year.
With these nachos, I’ll take football and cucumbers any day. Okay, maybe just football.
- 2 small-medium sweet potatoes, cut into 1/8 inch rounds*
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup black beans (drained and rinsed if canned)
- 1/2 cup diced tomatoes
- 1 jalapeno pepper, thinly sliced
- 1 1/2 avocados
- Juice from 1/2 lime
- 1/4 teaspoon salt
- 1 cup cashews, soaked
- 1/2 red pepper, chopped
- 1/4 cup + 1/2 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt
- 3/4 cup hot almond milk
- Preheat oven to 300 degrees F.
- Toss sweet potato rounds in a medium mixing bowl with olive oil and salt and pepper to taste.
- Transfer sweet potatoes to a baking sheet and bake at 300 degrees F for 60-90 minutes, or until edges just begin to brown and crisp, flipping over every 30 minutes.**
- In a small mixing bowl, mash avocado lime juice and salt together to make guacamole.
- Layer sweet potato chips, black beans, tomatoes, cashew cheese sauce, jalapeno slices and guacamole.
- In a food processor, puree cashews, red pepper, nutritional yeast, spices, salt, and almond milk for 2-4 minutes or until hot, smooth and creamy. Pour over nachos.
*Use a mandolin slicer to get thin slices or just finely slice with a sharp knife.
**Baking times will vary based on thickness of chips.
Tell me, have you ever made good-for-you nachos before?
For more Super Bowl Sunday snack inspiration, check out my recipes below: