Cheesy “Nachos”

Super “cheesy” nachos complete with chunks of avocado.

Sweet Potato Nachos New Title I’ve been eating an avocado a day…and boy is my skin thanking me for it! I suffer with a little psoriasis here and there, usually just on my hands and it’s cleared up completely since I started indulging in copious amounts of super ripe melt in the mouth avocados…not exactly a hardship!

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I’m also on a BIG sweet potato kick of late. They’ve been making appearances at breakfast, lunch and dinner…roasted mostly, wedges, fries…usually with eggs but this time with a dreamy glossy nacho cheese sauce. It’s incredibly addicting and positively glorious.

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I urge you to resist making just enough for the nachos. Make a whole batch and have it on hand for the week ahead. Over veggies, for dipping veggies, in your omelet, by the spoonful…stirred through pasta or quinoa..the possibilities are endless!

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I just wish I had more left! I’ll be making double the amount next time for sure!

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Warm, cold, hot…I’ll take these whichever way they come. You can have all your components ready and simply heat them through (sauce in a pot, veggies in the oven!) when dinner time/hunger arrives.

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They’d make for a delicious addition to party table if you’re having guest over. Think Mexican feast…a Tequila Mojito would of gone down a treat! Key lime pie for dessert? If you follow me on Twitter you might have caught a glimpse of one last week…recipe soon, it’ll be worth the wait.

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In the meantime enjoy “nachos”…without the gluten, sans grains…vegan friendly and easily made paleo by taking out those beans and subbing in some chunks of meat of choice!

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Happy munching and finger licking if you choose to ditch the fork!

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Sweet Potato Nachos

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: roast blender entree snack gluten-free grain free vegan vegetarian butternut squash black beans sweet potato


Ingredients (Serves 2)


    • 1 large sweet potato sliced in to wedges
    • 1/2 tbsp melted coconut oil
    • 1/2 tsp chili powder
    • 1/4 tsp smoked paprika
    • 1/4 tsp sea salt
    • Half a can of black beans + seasoning (1/4 tsp cumin, salt and pepper to taste)
    • 1/2 a large red bell pepper diced
    • 1/2 a small red onion thinly sliced
    • 1/2 a large or one small ripe avocado diced
    • Spring onion and coriander (cilantro) to garnish

    Nacho Cheese

    • 1 cup (120g) raw cashews soaked overnight
    • 60 ml (1/4 cup) water
    • 2 tbsp chipotle paste
    • 1 tbsp lemon juice
    • 1/4 tsp chilli powder
    • 2-4 tbsp nutritional yeast (depending on how cheesy you’d like the sauce!)
    • 1/2 tsp smoked paprika
    • 1 tbsp chipotle paste
    • 1/4 tsp sea salt to taste


    Preheat oven to 200C (400F).

    Coat sweet potato wedges with coconut oil followed by spices and salt. Place on a non stick baking tray and roast for 25 -30 minutes, tossing at least once.

    Blend together nacho cheese ingredients in a high speed blender until smooth. Set to one side. (Store leftovers in a seal tight jar in the fridge for up to one week!)

    When the sweet potato is halfway through cooking time place sliced red pepper and onion alongside it on the tray.

    Season black beans (drained and rinsed from a can) with cumin, salt, pepper.

    Toss cooked red pepper with beans.

    Place desired amount of nacho cheese in a pot and gently heat through.

    Serve wedges topped with beans and red pepper, drizzled with nacho cheese and sprinkled wit avocado chunks. Garnish with spring onion and coriander to serve!

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