Sweet Potato Veggie Nachos (With Vegan Queso)

Ever thought of making nachos with sweet potatoes? It is “not-cho” average nacho! Turn a high-fat, high-calorie meal into a loaded, nutrient-packed, plant-based meal. These sweet potato veggie vegan nachos are to die for! 


  • 1 cup hummus, prepared
  • 1/4 cup nutritional yeast
  • 1/4 cup cashews, raw
  • 1/2 cup water
  • 2 sweet potatoes, sliced thinly
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup broccoli, steamed
  • 1/4 cup black olives, chopped
  • 1/4 cup cilantro, fresh, chopped
  • 1 tsp jalapeno pepper, chopped
  • 1 lime, cut into wedges



  1. Preheat oven to 425ºF.
  2. Slice sweet potatoes into thin disks [using a mandolin is helpful].


  1. On a parchment-lined sheet pan, cook sweet potato slices until edges are browned – about 30 minutes.
  2. Blend hummus, nutritional yeast, cashews and water in a blender until smooth.
  3. Once sweet potatoes are done, arrange on plate and top with black beans, broccoli, olives, cilantro and jalapeno.
  4. Drizzle with “queso” and serve with lime.

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