Sweet Potato Nachos
Recipe by: Valeria Graves | @nutsaboutgreens
Ingredients
2 Bako Sweet Potatoes, sliced thinly
3 Tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
3/4 tsp sea salt
1/4 tsp pepper
3/4 cup shredded vegan cheese (I used mozzarella)
1 cup corn (canned or fresh)
1 cup black beans, rinsed and drained
1 cup guacamole
1/4 cup cilantro, chopped
1 lime, cut into wedges
pico de gallo, to taste
Directions
Preheat oven to 425 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, add sweet potato slices, avocado oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until everything is evenly coated. Place slices on the lined pans. Do not overlap them.
Bake in the oven for 30 minutes, flipping each sweet potato round at the halfway mark.
Once sweet potatoes are done, move them closer together until the edges touch since they shrink after baking. Sprinkle corn, beans, and vegan cheese on top. Place back in the oven for 10 minutes, or until cheese is melted.
Dollop guacamole and pico de gallo over the top. Sprinkle cilantro on top and squeeze lime over everything. Enjoy!
