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!
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.
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.