Anyone else notice a slight uptick in our appetites now that fall is here? With shorter days, crisper air and winter just around the corner, there’s just a natural craving for heartier meals than the light favorites we enjoyed at mid-summer. Good news—this loaded nachos recipe is an easy harvest feast packed with plant-based flavor, protein and fiber.
Liz Moody, the food director mindbodygreen, walks you step-by-step through the recipe in a video that explains everything, but here’s a quick preview of what makes this fresh take on a comfort food classic so successful.
- The chips aren’t chips at all! They’re sweet potato slices seasoned with avocado oil, sea salt and chipotle powder. In the video, note how Liz carefully spreads out the sweet potato slices so they brown instead of steam in the oven.
- The bacon is pure plant-based. You make it from unsweetened coconut flakes mixed with tamari, smoked paprika, maple syrup, black pepper and liquid smoke (optional). It’s a delicious topping in this loaded nachos recipe and even as a standalone snack.
- Liz doubles down on the cheeze with a lower layer on the baked sweet potato slices and an upper layer on the black beans. You’ll love the ooey-gooey cheezy goodness! Liz uses Cheddar Style Cutting Board Shreds, but you could also boost the flavor with Daiya Pepperjack Style Shreds.
Who’s hungry for plant-based deliciousness? This recipe is a guaranteed keeper.
Vegan Loaded Sweet Potato Nachos
- 3 medium sweet potatoes
- 2 tablespoons avocado oil
- ¼ teaspoon fine-grain sea salt
- ½ teaspoon chipotle powder
- 1 cup flaked unsweetened coconut
- 1 tablespoon tamari
- 1 teaspoon smoked paprika
- 2 teaspoons maple syrup
- ¼ teaspoon liquid smoke (optional, but recommended)
- ½ teaspoon black pepper
- 1 cup Daiya Cheddar Style Cutting Board Shreds
- 1 can black beans, rinsed and drained
- ½ cup frozen corn kernels, thawed
- 4 green onions, chopped
- Salsa of choice, to taste
- Heat oven to 425° F. Wash sweet potatoes well, then slice width-wise into ¼-inch rounds. Lay on parchment paper, then toss with avocado oil, sea salt and chipotle to coat. Spread into an even layer where they aren’t touching each other.
- Bake for 15 to 20 minutes, or until browned on bottom, then flip and bake for another 10 minutes, until browned evenly but not burned.
- When potatoes are cooked through, remove from oven and reduce heat to 325° F. On a parchment-lined pan, toss together coconut flakes, tamari, smoked paprika, maple syrup, liquid smoke, and black pepper until the coconut is well-coated. Arrange in a single layer on the parchment-lined baking sheet. Bake for 10 minutes, tossing halfway through. When it’s golden brown, remove from oven.
- Set oven to broil. Top potatoes with Daiya Cheddar Style Cutting Board Shreds, black beans, and corn kernels. Broil until cheeze melts, about 10 minutes.
- Remove from oven and sprinkle generously with coconut bacon and green onions, adding salsa to taste. Serve immediately.