Swap tortilla chips for slices of sweet potato in this recipe for Vegan Sweet Potato Nachos. Find out how to make them below.
These Vegan Sweet Potato Nachos are a great alternative to the classic tortilla chip based dish.
Loaded with veggies and beans, and drizzled with yogurt that's been spiked with lime, it's a really vibrant dish that's full of flavour. It's also more nutritious than the usual nachos that are loaded with cheese, guacamole and sour cream.
Make the recipe your own by using some of the substitutions and variations set out below.
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Ingredients
To make this recipe you'll need the following ingredients:
- Sweet potatoes (as the base of the nachos)
- Black beans
- Paprika
- Ground cumin
- Ground coriander
- Garlic
- Red onion
- Green pepper
- Sweetcorn
- Jalapeno
- Vegan plain yogurt
- Lime
- Fresh coriander
If you want more nacho inspiration, check out my recipe for the ultimate vegan nachos.
Step-by-step Instructions
What I love about making Vegan Sweet Potato Nachos is that it's more of an assembly job than an elaborate recipe. Just follow these simple steps:
- Step 1: cut the sweet potatoes into slices and bake in the oven until soft in the middle but the skin is crisp around the edges.
- Step 2: while the sweet potato bakes, cook the black beans with the garlic and ground spices in a little olive oil until the beans are cooked through and the spices have released their flavour.
- Step 3: assemble the sweet potato slices, beans and diced vegetables.
- Step 4: finally drizzle over the lime yogurt and sprinkle over the fresh coriander before serving.
Hint: don't peel your sweet potatoes. The skin gives them a crisp outside and means they hold their shape better.
Substitutions
If you don't have all of the ingredients for these Vegan Sweet Potato Nachos you could make some of these swaps:
- Potatoes: don't have sweet potatoes? Regular potatoes will work too!
- Jalapeno: can't get hold of a fresh jalapeno? Jarred jalapenos will work too, as will any other fresh chilli.
- Beans: black beans can easily be substituted with kidney beans, cannellini beans, any bean really!
- "Dairy": if you can't find plain, unsweetened vegan yogurt you could use a vegan creme fraiche or vegan sour cream instead.
Variations
Put your own twist on this recipe with one or more of these variations:
- "Cheesy" nachos: add grated vegan cheese to the dish, after you've spooned over the beans but before you sprinkle over the fresh vegetables and yogurt. Place the dish under the grill just long enough for the cheese to melt. You can then add all the veggies and yogurt on top after that.
- "Meaty" nachos: instead of the spicy beans you could spoon over vegan chilli.
If you've got other variation ideas share them in the comments below.
Equipment
For this recipe you'll need the following equipment:
- Knife
- Chopping board
- Baking tray
- Citrus juicer
- Bowl
- Spoon
Storage
These nachos are best served fresh. Though, you could prepare the diced vegetables in advance. If you cooked the beans in advance they would just need reheating before you served up.
Top tip
To get the edges of the sweet potato slices crispy while the middle softens, rub the sweet potato with oil before you cut it.
Frequently asked questions
Only assemble the dish right before you want to serve it. The sweet potato gets a bit soggy if you let the dish sit.
The recipe
Vegan Sweet Potato Nachos
Equipment
- 1 knife
- 1 chopping board
- 1 Baking tray
- 1 saucepan
- 1 bowl
- 1 spoon
Ingredients
- 2 sweet potatoes
- 2 tablespoon olive oil
- 245 g black beans drained weight from a 400 g tin
- 2 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 6 tablespoon vegan unsweetened plain yogurt
- 1 lime juice only
- 1 bunch coriander roughly chopped
- 0.5 red onion finely diced
- 1 green pepper finely diced
- 150 g sweetcorn from a tin
- 1 jalapeno thinly sliced
Instructions
- Pre-heat your oven to 200C / 400F / gas mark 6.
- Rub the sweet potato with a little oil then cut into slices roughly ¼ of an inch thick.
- Place the sweet potato slices on to a baking tray and bake for 25 minutes, flipping half way.
- In the meantime, add the beans to a saucepan with a the remaining oil and spices. Cook for 10 minutes until the beans are cooked through.
- Once the sweet potato slices are cooked, arrange them on a plate, first topping then with the beans and then the diced vegetables, sweetcorn and jalapeno slices.
- In a bowl stir together the yogurt and lime juice then drizzle all over the nachos.
- Finally sprinkle over the coriander and serve.
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