These Vegan Sweet Potato Sheet Pan ‘Nachos’ are guaranteed to be a show-stopper! Topped with your favorite toppings over homemade sweet potato fries, this recipe is super easy and is one, two, three, done!
Whelp, it’s been a short while since I’ve given you guys a new recipe and I do apologize! There has been so many changes in the past week and I haven’t had the time to do anything much with the blog, including doing what I enjoy the most—creating a new recipe!
However, I’m super excited to finally being able to share this one with you! If you can remember, I’ve made something similar—BBQ Loaded Chicken Taco Fries, which were a hit by the way! This recipe is all of your favorite taco flavors coming together in one dish, including succulent shredded chicken, homemade potato wedges, cheese, corn, onion, tomatoes, jalapeños, avocado, and completely smothered in BBQ sauce (with a pinch of spice) and “lime crema”.
But if you’re not a huge fan of sweet potatoes, then you can make these deliciously spicy Crispy Baked Jerk Potato Wedges, which include Jamaican seasonings present in every bite.
But of course, you can’t have great food options and not have something sweet to end things off with. So, why give this Gingerbread Apple Cranberry Vegan Pie a try? This pie comes safely wrapped in a flaky, gingerbread crust and bursting with sweet-tart flavors from the apples and cranberry, this pie is a sure crowd pleaser, making this recipe the ultimate beginning of a sweet Fall season!
Oh and let’s not forget about these Mini Vegan Strawberry Peach Galettes which are absolutely decadent and bursting with great sweet-tart flavor. Wrapped in a buttery, flaky cinnamon whole wheat crust; these galettes make for a great balance of fruitiness, not to mention the beauty from it’s open-face. These are the perfect hand-held pies!
But if you’re like me and you LOVE a good cookie, then these Soft + Crisp Crinkled Butterscotch Cookies are truly something good AND you can’t miss out one bit! Unlike standard cookies, these small handheld favorites are full of sweet flavor from the nice balance of softness and crunch from the medium butterscotch chips—which work perfectly together. In addition, their slightly crinkled look and thinly crisped bodies, make for a real obsession.
OK, let’s just dig right into this recipe, shall we?
Begin by making your homemade sweet potatoes or you can also use a pre-packaged version (Vegan-approved of course!) and cook based on packaging instructions on a baking sheet lined with parchment paper.
In the meantime, add the diced onions and chopped garlic cloves to a skillet with 1 Tbsp of grapeseed oil on medium-high heat. Sautée until onions become translucent and fragrant. Add black beans and continue stirring until warmed through, about 5-6 minutes. Add the sea salt, black pepper, dried parsley, pinch of cayenne pepper, garlic powder, and cumin to the beans and stir until completely combined. Cook another minute or two and remove from heat.
Now, add bean mixture and vegetable stock to a food processor and carefully pulse until thick and creamy.
Once done, remove sweet potato fries from the oven and add shredded vegan mozzarella ‘cheese’, black bean puree, and corn atop. Bake in the oven at 350 degrees Fahrenheit for about 5 minutes, until cheese has slightly melted.
Remove fries from the oven and top with your favorite ingredients—vegan shredded sharp ‘cheese’, Pico de Gallo, arugula, avocado, and non-dairy yogurt.
Bon Appetite!
Vegan Sweet Potato Sheet Pan 'Nachos'
These Vegan Sweet Potato Sheet Pan 'Nachos' are guaranteed to be a show-stopper! Topped with your favorite toppings over homemade sweet potato fries, this recipe is super easy and is one, two, three, done!
Must-Haves:
- Sweet Potato fries, homemade or storebought (See Notes!)
- 1 15 oz. can black beans, drained + rinsed
- 1/2 red onion, diced
- 2 garlic cloves, chopped
- 1/2 tsp cumin
- 1 Tbsp dried parsley
- pinch of black pepper
- pinch of sea salt
- pinch of cayenne pepper
- 1 tsp garlic powder
- 1/2 cup organic vegetable stock
- 2-3 cups Vegan shredded 'cheese' (I used Daiya shreds!)
- avocado or Guacamole, optional
- Arugula
Pico de Gallo:
- 2 tomatoes, diced small
- 1/2 red onion, diced
- 1 jalapeno, diced
- 1/4 cup cilantro leaves, chopped
- juice of 1 lemon
- 1/2 tsp sea salt
Instructions:
-
Begin by making your homemade sweet potatoes or you can also use a pre-packaged version (Vegan-approved of course!) and cook based on packaging instructions on a baking sheet lined with parchment paper.
-
In the meantime, add the diced onions and chopped garlic cloves to a skillet with 1 Tbsp of grapeseed oil on medium-high heat. Sautée until onions become translucent and fragrant. Add black beans and continue stirring until warmed through, about 5-6 minutes. Add the sea salt, black pepper, dried parsley, pinch of cayenne pepper, garlic powder, and cumin to the beans and stir until completely combined. Cook another minute or two and remove from heat.
-
Now, add bean mixture and vegetable stock to a food processor and carefully pulse until thick and creamy.
-
Once done, remove sweet potato fries from the oven and add shredded vegan mozzarella 'cheese', black bean puree, and corn atop. Bake in the oven at 350 degrees Fahrenheit for about 5 minutes, until cheese has slightly melted.
-
Remove fries from the oven and top with your favorite ingredients---vegan shredded sharp 'cheese', Pico de Gallo, arugula, avocado, and non-dairy yogurt.
-
Bon Appetite!
FYI:
For Homemade Sweet Potatoes, you'll need: 2-3 large sweet potatoes, 1 Tbsp garlic powder, 1 tsp smoked paprika, 2-3 Tbsps extra virgin olive oil, and sea salt + black pepper for taste.
To Make: Preheat oven to 450 degrees Fahrenheit. Cut the sweet potatoes length-wise--small to medium thickness, with skin still on. Rinse thoroughly and pat dry with a paper towel. In a large bowl, add sweet potatoes, extra virgin olive oil, and seasonings, mixing well with your hands until fully combined and coated. Spread sweet potato fries onto a large baking sheet lined with parchment paper and bake for 25-30 minutes, flipping fries to opposite side half-way through.
For Pico de Gallo: Mix together all ingredients in a medium sized bowl and refrigerate until ready to use.
Vegan Sweet Potato Sheet Pan ‘Nachos’.
I definitely have to try! I’ve actually been craving nachos lately too lol
Yes, it’s so good, Tisha! I do hope that you enjoy it!
Love love love this recipe! Sheet pan everything is so convenient and easy to serve right from the pan.
Yes, indeed! It’s the best way to whip together something quick, but good!