At Mexican restaurants, my sister used to order the loaded nachos appetizer as an entree and we’d all laugh at the giant plate juxtaposed with her tiny frame.
I’m starting to think she had the right idea, though, you know?
It’s been dark and overcast here with the the impending Hurricane Florence, so I’m thinking we should brighten up our plates a bit.
My plans tonight are simple and I thought you might want to join in.
I’m making a giant plate of these Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese to kick back for a little fiesta.
It’s the perfect plant-based appetizer, side, meal (no judgement!), or snack to munch on for sunshine-y vibes.
My love of sweet potatoes is no secret, so you can imagine the concept of using them as a vehicle for nacho toppings totally appealed to me.
I couldn’t just stop there, though, so I added black beans, sweet pomegranate, creamy avocado, and a deliciously creamy sweet potato based nacho cheese because that’s how we do things here.
I think that’s how you should do things, too.
Because topping a good thing with more good things makes for even better things, yes?
This dish couldn’t be easier to throw together– it’s almost too good to be true.
Yes, you could make your own sweet potato “nacho” chips, but Bare Snacks Sweet Potato Chips makes them so easy!
I’m still crushing hard on these sweet chips that are perfectly crispy and baked without any added oils.
All you need to make your sweet potato “nachos” is a crunchy sweet potato chip base, your favorite Mexican-inspired toppings, and a batch of the BEST root-veggie nacho cheese.
Enjoy these Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese as a fun appetizer, side, or the main course.
I love enjoying half of this fully loaded recipe as an entree!
If you want more protein, try adding tempeh or tofu crumbles.
Load these nachos in the way that is the most you, because these nachos are totally customizable.
If you don’t have pomegranate seeds, try adding some diced mango or peaches to bring in an elemental of fruity sweetness.
Try adding salsa, hot sauce, or jalapenos for a little heat!
If you make a plate of these Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese, let me know!
Be sure to leave a comment and rating below so I can use your feedback to make more yums.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
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Quick and easy plant based “nachos” with sweet potato chips and all the fixings. Perfect for a plant-based side, appetizer, or game time snack.
- 1–2 bags of Bare Snacks Sweet Potato Chips*(or sub homemade!*)
- 1 13 oz. can of black beans, drained and rinsed
- 1/4 cup red onion, diced
- 1/4 cup pomegranate seeds (or sub mango)
- 1 avocado, diced
- 1/2 lime, squeezed
- fresh cilantro
- SWEET POTATO CHEESE
- 2 cups peeled and diced sweet potatoes
- 1 cup carrots, peeled and roughly chopped
- ½ cup nutritional yeast
- ¼ cup runny cashew butter
- ½ cup unsweetened almond milk (+more as needed for thinner consistency)
- 2 tsp lemon juice
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1/2 tsp Himalayan sea salt
- ½ tsp paprika
- 1 tsp yellow mustard
- optional for serving: hot sauce, salsa, jalapenos
- To make the Sweet Potato Nacho Cheese, add baby carrots and peeled potatoes to a pot and cover with filtered water. Bring to a boil and cook for 8-10 minutes, or until fork tender.
- Once the carrots and potatoes are soft enough, drain water out of pot and add to a high speed blender. Add all remaining ingredients into blender and blend on high for 2 to 3 mins until smooth and creamy, adding more almond milk as needed to reach desired consistency. Refrigerate until ready for use.
- Arrange sweet potato chips on a large platter and top with black beans, avocado, and red onion. Garnish with pomegranate seed, cilantro, and fresh squeezed lime.
- Serve immediately with optional hot sauce, salsa, and jalapenos.
*To make your own sweet potato nachos:
Preheat oven to 400 degrees and line a baking pan with parchment paper.
Place thinly sliced sweet potato rounds on the baking sheet and bake for 30-45 minutes, flipping once halfway to ensure even baking. Add more time for crispier “nachos”, and less time for more tender potatoes. Allow to cool slightly once removed from the oven.
- Category: Entree, Snack, Side
- Cuisine: Vegan, Gluten Free, Grain Free, Oil Free
This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!