Vegan Sweet Potato Nachos
Ingredients
The sweet potato chips
-
2
large
sweet potatoes
-
¼
cup
canola oil
The black bean salsa
-
2
tablespoons
lime juice
-
1
tablespoon
apple cider vinegar
-
1 ½
teaspoons
agave syrup or honey
-
15
ounces
black beans
-
2
medium
yellow and orange bell peppers
-
½
medium
red onion
-
1
small
jalapeno
-
½
cup
frozen sweet corn
-
8
ounces
grape tomatoes
-
½
teaspoon
cumin
-
½
teaspoon
chili powder
-
¼
teaspoon
salt
The spicy cashew queso
-
1
cup
raw unsalted cashews
-
2
small
chipotle peppers
-
2
tablespoons
adobo sauce
-
½
cup
water
-
3
tablespoons
lemon juice
-
2
tablespoons
nutritional yeast
-
1
teaspoon
yellow miso
-
¼
teaspoon
onion powder
-
¼
teaspoon
garlic powder
-
2
teaspoons
corn starch
For serving
-
5
pieces
lime wedges
-
¼
cup
chopped cilantro
-
1
medium
avocado
Instructions
- Preheat the oven to 400°F and prepare baking sheets.
- Wash and dry the sweet potatoes, then slice them into thin rounds.
- Toss the sweet potato slices with canola oil and spread them on the baking sheets without overlapping.
- Bake the sweet potatoes for 30 minutes, flipping halfway through.
- In a bowl, whisk together lime juice, apple cider vinegar, and agave syrup for the salsa.
- Combine black beans, bell peppers, red onion, jalapeno, corn, and tomatoes in a large bowl.
- Drizzle the marinade over the salsa ingredients and mix well. Refrigerate until ready to use.
- Drain soaked cashews and chop chipotle peppers.
- Blend cashews, chipotle peppers, adobo sauce, water, lemon juice, nutritional yeast, miso, onion powder, garlic powder, and corn starch until smooth.
- Heat the blended queso in a pot over medium-low heat until warmed through.
- Serve the sweet potato chips topped with black bean salsa and cashew queso, garnished with cilantro, lime juice, and diced avocado.
Nutrition Facts (estimated)
Servings
5 servings
Calories
576
Total fat
25g
Total carbohydrates
74g
Total protein
18g
Sodium
313mg
Cholesterol
0mg
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