Craveable Veggie-Loaded Sweet Potato Nachos
By Chef Katie Mae
Makes 2 servings | Ready in 45 minutes
Ingredients:
Nacho Cheese
- 1 red bell pepper, diced
- 1½ cups cooked cannellini beans (15-oz can, drained and rinsed)
- 1½ cups raw cashews, soaked
- ¼ cup nutritional yeast flakes
- 1 cup water
- 1 lime, juiced
- 1 tablespoon tahini (sesame seed butter)
- 1 tablespoon stoneground mustard
- ½ tablespoon chipotle or chili powder
- 1 teaspoon garlic granules
Chips & Toppings
- 2 sweet potatoes
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- ½ red onion, diced
- ¼ cup fresh cilantro, diced
- 2 limes, wedged
Directions:
- Add all ingredients to a food processor. Blend until it has a creamy consistency. Add a little water or non-dairy milk to thin the sauce to the consistency you want.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Using a mandolin cut the sweet potatoes into 1/8 inch slices. If you don’t have a mandolin, carefully cut the sweet potatoes cross-sectionally into thin slices.
- Spread the slices in a single layer on the prepared baking sheets. Bake for 8 to 10 minutes. Remove from oven and flip each slice. Then bake for 8 to 10 more minutes until the slices are tender in the middle and crispy on the edges. Oven temperatures can vary, so pay attention so they don’t burn.
- Once the sweet potatoes are cooked, pile them onto a plate. Drizzle the cheese sauce across the chips and sprinkle with the peppers, onion, and cilantro. Serve with lime wedges.
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