Loaded Sweet Potato Nachos

Ingredients

• 2 large Sweet Potatoes
• 2 tablespoons Olive Oil
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1 can (15 oz), rinsed and drained Black Beans
• 1 cup, frozen or fresh Corn
• 1/2 medium, diced Red Onion
• 1/2 medium, diced Red Bell Pepper
• 1 small, seeded and minced (optional) Jalapeño
• 1/4 cup, chopped Cilantro
• 1 medium, diced Avocado
• 1 medium, juiced Lime
• 1 cup, soaked in hot water for 30 minutes Cashews (raw, unsalted)
• 2 tablespoons Nutritional Yeast

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Wash and slice sweet potatoes into 1/4-inch thick rounds.

3. 3

   Toss sweet potato rounds with olive oil, chili powder, cumin, and salt.

4. 4

   Arrange sweet potato rounds in a single layer on a baking sheet.

5. 5

   Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy.

6. 6

   While sweet potatoes are baking, prepare the cashew queso: drain soaked cashews and blend with 1/2 cup water, nutritional yeast, and lime juice until smooth and creamy. Add more water if needed to reach desired consistency.

7. 7

   In a skillet, sauté red onion and red bell pepper over medium heat until softened, about 5 minutes. Add corn and black beans and heat through.

8. 8

   Arrange the baked sweet potato rounds on a platter. Top with the black bean mixture, cashew queso, jalapeño (if using), cilantro, and diced avocado.

9. 9

   Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.