About the Recipe
These loaded sweet potato nachos are the perfect hands free weeknight dinner great for the whole family! They feature crispy sweet potato rounds, tossed with seasoned tofu, bell peppers and red onions, and finished with nutritious toppings of guacamole and cashew sour cream instead of cheese. Typically billed as a gameday appetizer or snack, these healthy sweet potato nachos are filling enough for a healthy lunch or an easy plant-based dinner.
Ingredients
Ingredients
4 sweet potatoes
Salt and pepper
1 red bell pepper
1 yellow bell pepper
1 red onion
1 block smoked tofu
1 block extra firm tofu
4 tbsp store bought Taco Seasoning
Optional Toppings
1/3 cup guacamole
1/3 cup cashew sour cream
Large handful Cilantro
Fresh lime
Preparation
Instructions
Slice your sweet potatoes into circles then place on a large baking sheet and toss in olive oil, salt and pepper.
Bake at 425f for 25-30 minutes.
Slice up your bell peppers and red onion and add to one side of another baking sheet.
Crumble your tofu onto the other side of the baking sheet.
Toss your veggies and tofu in taco seasoning then bake at 425f for 30 minutes, tossing halfway through.
Place your cooked veggies on top of your sweet potato.
Top your nachos with your favourite toppings. We used guacamole, cashew sour cream, cilantro, and fresh lime juice.