Healthy Vegan Loaded Sweet Potato Nachos Recipe
A nutritious twist on a classic, these Healthy Vegan Loaded Sweet Potato Nachos are packed with avocado, black beans, yogurt and veggies!
Equipment
- Air Fryer
- Large Bowl
- Small Bowl
Ingredients
For the Sweet Potato Base
- 1 tbsp extra-virgin olive oil
- 1 large sweet potato cut into ¼-inch thick rounds
- ¼ tsp pink salt
- ⅛ tsp black pepper
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp ground cumin
For the Beans
- ⅓ cup cooked black beans
- ¼ tsp smoked paprika
- ¼ tsp regular paprika
- ¼ tsp ground black pepper
- ¼ tsp pink salt
For the Other Toppings
- 1 vegan burger patty cooked and crumbled to make "beef" crumbles
- 2 tbsp thick vegan yogurt or vegan sour cream
- 3 tbsp avocado mashed into a paste
- lettuce shredded
- firm tomatoes diced
- cucumber diced
- red and orange bell peppers diced
- cilantro chopped
- 1 lime wedge
Instructions
- Toss together the sweet potato slices, oil and seasonings.
- Evenly place the slices side by side in an air fryer. Bake at 375 degrees F for 10-12 minutes, flipping halfway through.
- In the meantime, mix together the bean ingredients in a small bowl and set aside.
- Cut up all the vegetables and other ingredients and have them ready. Eyeball a few tablespoons of each of the chopped veggies.
- When the sweet potatoes are ready, turn off the air fryer and place them in a serving dish.
- Layer on the beans, the veggies, avocado paste and yogurt on top. Sprinkle over chopped cilantro, add a lime wedge and serve hot!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days. Reheat in the air fryer at 375 degrees F for 3-4 minutes, flipping halfway through.