Fully-Loaded Nacho Sweet Potatoes!
Roasted sweet potatoes are one of my favorite foods, and in this recipe they are the base for my healthy version of nachos for dinner! My boyfriend and I can easily finish off a plate of nachos each, but all of those fatty, salty chips and vegan cheese aren’t good for us to have every day. With that in mind, I’ve kept this recipe low in added oil and salt. Also, for those of you without a high-speed blender, the only thing you need to make the nacho cheese sauce is a whisk! When it comes to quick weeknight meals I don’t love getting out the blender, so this is a big win for me as well.
Despite being ‘healthy’, these nachos are flavor packed with contrasting crunchy and creamy bits. The smoky heat from the cashew butter nacho cheese and the bright corn salsa make this dish special for me. You could also just make the nacho cheese sauce to drizzle over some tacos or enchiladas - you do you! It stores well for up to a week.
Now lets get to it!
Cashew Butter Nacho Sauce
Makes ~1/2 cup of sauce.
Ingredients:
1/4 cup cashew butter
1/4 cup plus 2 tbsp warm water
1/4 tsp salt, smoked paprika, cumin, and turmeric
cracked black pepper
2 tbsp nutritional yeast
dash of cayenne pepper, to taste
Instructions:
Combine the cashew butter and 1/4 cup of warm water in a small bowl and whisk to combine. It will take a minute or two for the cashew butter to completely mix with the water.
Add the salt, smoked paprika, cumin, turmeric, black pepper, nutritional yeast, and cayenne. Whisk until well combined.
Add extra water in 1 tbsp increments until your desired consistency is reached. For me, this was after 2 tbsp of warm water.
Fully-Loaded Nacho Sweet Potatoes
Makes 2 big servings.
Ingredients:
2 large sweet potatoes, scrubbed and ends removed
1 tbsp cooking oil (omit if avoiding oil, use water or vegetable broth instead)
1 cup red onion, chopped
3 cloves garlic, minced
2 cups corn (about 1 15oz can, but I recommend using frozen or fresh)
1/4 tsp salt
4 tbsp lime juice (2-3 limes)
1/4 cup cilantro, chopped
1 1/2 cups black beans (1 15oz can)
1 cup cherry tomatoes
2 cups spinach or other baby greens
1 recipe Cashew Butter Nacho Cheese (above)
sliced radish (optional)
hot sauce (optional)
Instructions:
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
Cut the sweet potatoes into fourths and roast for 40-60 minutes, depending on the density of your potatoes. They are done when a knife or fork is inserted with ‘no’ or minimal resistance. ***Do not rush this step, if they are not done they will not be creamy and irresistible!
Heat the oil over medium-high heat in a large pan. Add the onion and cook until soft (about 5 minutes). Add the garlic and cook for another minute. Then add the corn and salt and cook until lightly browned (7-10 minutes).
Add the lime juice and the cilantro to the pan. Then remove the pan from the heat and let cool while you prepare the rest of the ingredients.
Drain and rinse the black beans. Heat in a small pot on the stove or in the microwave.
Wash and slice the cherry tomatoes, spinach, and radish (if using).
Make your nachos! Put one sweet potato on each plate. Top with the black beans and spinach. Then add the corn salsa and sliced tomatoes. Lastly, drizzle over the nacho cheese sauce and add hot sauce and sliced radish, as desired. Enjoy!
