• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Up Beet Kitchen

  • About
    • Daily Eats
  • E-Book
  • Recipe Index
  • Workouts
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Sweet Potato Nachos with Hemp ‘Cheese’

February 16, 2019 by Allison 2 Comments

Tweet
Pin
Share

If you’ve been following this blog since the beginning, it’s probably become clear that I have a thing for orange vegetables (see here, here, here, and here). It probably also comes as no surprise that one of my favourite things in the world is ‘veganizing’ or putting a healthier spin on comfort food.

Today, I combined my two passions into one plant-powerful nacho plate. Behold my mighty Sweet Potato Nachos!

I don’t know what got into me this morning, but boy, I had a precise vision for how I wanted these nachos to turn out, and I am happy to say that I nailed them on my first attempt! You know what they say… When life hands you sweet potatoes, make nachos. Heh heh heh.

So, how does one make these nachos? First, thinly sliced sweet potato is roasted until crispy. These are your ‘chips.’

While the sweet potatoes are baking, you whip together a raw hemp nacho ‘cheese’ sauce and gather the other toppings: thinly sliced cabbage, cilantro, black beans, salsa, avocado, and mango.

Once the sweet potatoes are ready, you transfer them to a serving platter and gussy them up with all your toppings. Fancy, fancy.

Finally, dig in. Utensils are unnecessary, although you might want to keep some napkins nearby. Take it from me. #messyeatersunite 😉

These nachos serve 3-4 as a main dish, and 6-8 as an appetizer. They make an excellent weekend lunch or hors d’oeuvre, and thanks to the beans, sweet potato, avocado, and hemp sauce, they are nutritionally balanced, providing lots of complex carbohydrates, protein, and healthy fat. Healthy nachos? It doesn’t get much better than that!

If you make this recipe, tag it with #holisticallie and @holisticallie on Instagram!

Healthy Sweet Potato Nachos with Hemp Nacho “Cheese” and all the Fixings

Allison
This healthy vegan spin on nachos is the perfect winter comfort food dish! This recipe replaces the typical chips with thinly sliced roasted sweet potato rounds that are dressed with a hemp ‘cheese’ sauce, avocado, black beans, vegetables, and salsa. 
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Main Course
Cuisine American, High Raw, Mexican, Mexican Fusion, Raw, Vegan
Servings 4

Ingredients
  

  • 3 large organic sweet potatoes, unpeeled
  • 1 tbsp extra virgin olive oil
  • 1/4-1/2 tsp fine grain sea salt
  • 1 cup finely shredded purple cabbage
  • 1 large or 2 small avocado, cubed
  • 1/2 cup salsa of choice
  • 1 cup cilantro, stems removed
  • 1 cup cooked black beans
  • 1 cup finely diced mango (optional)
  • 1 cup hemp nacho ‘cheese’ sauce (recipe follows)

Hemp Nacho ‘Cheese’ Sauce

  • 1/3 cup filtered water
  • 1 cup hemp hearts
  • 1 red bell pepper, seeded and chopped
  • 3 tbsp nutritional yeast
  • 1 tbsp tamari
  • 1 tbsp salsa
  • 1/2 tsp fine sea salt
  • 1 tbsp pure maple syrup
  • 1 clove garlic
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/8 tsp turmeric

Instructions
 

  • Preheat oven to 400 F. Line two large baking sheets with parchment paper. 
  • Wash and dry the sweet potatoes. Leave peels on. Slice as thinly as possible and place in a large bowl. Drizzle with the olive oil and toss to coat. 
  • Spread sweet potato in a single layer on the baking sheets. Depending on the size of your pans, you may need to bake them in two batches. 
  • Bake sweet potato for 20-30 minutes, or until crisp and curling up around the edges. Some of them will start resembling chips as they bake. 
  • While the sweet potatoes are baking, prepare the hemp ‘cheese’ sauce: Place all ingredients in a blender and blend until very smooth and creamy. Transfer into a container and set aside until ready to use. 
  • Once sweet potato chips are finished baking, transfer them to a large serving platter. Top with cabbage, avocado, cilantro, salsa, black beans, mango (if using) and hemp nacho ‘cheese’ sauce. 
  • Divide among serving plates and enjoy. 

Notes

Hemp nacho ‘cheese’ sauce adapted from Bloom For Life
 
Keyword Dinner, Nachos, Sweet Potato Nachos, Vegan Nachos

Have a lovely, lively weekend, and I’ll be back soon with another winter comfort food dish involving pasta and tempeh meatballs. Until then, be well and enjoy these nachos!

You might also like

Filed Under: Uncategorized Tagged With: healthy, healthy food, nachos, quick and easy, sweet potato nachos, vegan, vegan appetizer, vegan cheese sauce, vegan dinner, vegan nachos

Subscribe to get recipes straight to your inbox + my free "Power Bowls" e-cookbook!

Previous Post: « Chocolate Milkshake Smoothie Bowls
Next Post: The Best Vegan Meatballs »

Reader Interactions

Comments

  1. the #1 Itinerary

    February 17, 2019 at 12:44 pm

    Great post 😁

    Reply
    • Allison

      February 17, 2019 at 10:50 pm

      Thank you!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

... And welcome to Up Beet Kitchen, my cozy little corner of the internet where I share wholesome and delicious plant-based recipes.
Read more

Free E-Cookbook!

Free "Power Bowls" E-Book!

Sign up to receive blog updates, and I'll send you my e-cookbook, Power Bowls: 10 Vibrant and Wholesome Recipes to Supercharge Your Diet, and Your Health, for free!  

Thank you!

You have successfully joined our subscriber list.Please check your inbox to confirm and download your e-book.

.

Recent Posts

  • Lentil Broccoli Burritos with Tofu Ricotta
  • Vegan Strawberry Jam Oatmeal Almond Squares
  • Chickpea Brown Rice Broccoli Salad with Balsamic Tahini Dressing
  • What To Make For Dinner This Week (7 Vegan Dinner Ideas)
  • Oatmeal Banana Almond Breakfast Bars (Vegan, Gluten-Free)

Footer

  • Privacy Policy
  • Recipe Index
  • About Up Beet Kitchen

Copyright © 2021 Upbeet Kitchen on the Foodie Pro Theme