Loaded Sweet Potato Nachos
Crispy baked sweet potato rounds layered with spiced black beans, creamy smashed avocado, and fresh salsa make these Loaded Sweet Potato Nachos a wholesome, flavor-packed snack or light meal. Vegan, gluten-free, and rich in fiber and plant protein, this easy 40-minute recipe is perfect for sharing, meal prep, or satisfying weeknight cravings the healthy way.
Equipment
- 1 Sharp knife – for slicing sweet potatoes
- 1 Cutting board – for safe chopping
- 1 Mixing bowl – for seasoning sweet potatoes
- 1 Baking sheet – for roasting
- 1 Parchment paper sheet – for easy cleanup
- 1 Fork or masher – for mashing avocado
- 1 Small saucepan – for warming beans
- 1 Spatula or tongs – for flipping potatoes
Ingredients
- 3 large sweet potatoes sliced into ¼-inch rounds
- 1 15 oz can black beans, drained and rinsed
- 1 large avocado ripe
- 1 cup salsa homemade or store-bought
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 1 –2 limes juiced (divided use)
- 1 –2 tablespoons olive oil
Instructions
- Prepare and Preheat for Roasting: Begin by preheating your oven to 425°F (220°C) so it reaches the ideal temperature for crisping the sweet potatoes. While the oven heats, line a large baking sheet with parchment paper to prevent sticking and make cleanup simple. Give your sweet potatoes a quick rinse under cool running water, scrubbing off any dirt since you’ll keep the skins on for extra fiber and flavor. Pat them completely dry with a clean towel—moisture can prevent them from crisping in the oven.
- Slice Sweet Potatoes into Rounds: Place the sweet potatoes on a cutting board and use a sharp knife to slice them into ¼-inch thick rounds. Try to keep each slice uniform in thickness so they cook evenly and develop a crisp, golden edge. Avoid cutting them too thin, as that could make them fragile once baked, and too thick, as they might stay soft in the center instead of crisping up nicely.
- Season and Toss for Flavor: Transfer the sliced sweet potatoes into a large mixing bowl. Drizzle them with 1 to 2 tablespoons of olive oil, ensuring that each piece gets a light coating for even roasting. Sprinkle in paprika, cumin, chili powder, salt, and pepper. Using your hands or a silicone spatula, gently toss the rounds until they’re evenly covered in the aromatic seasoning blend. This coating not only gives them bold flavor but also enhances their color and caramelization during baking.
- Arrange and Roast the Sweet Potatoes: Spread the seasoned rounds across the prepared baking sheet in a single, non-overlapping layer. Crowding the pan can cause them to steam instead of roast, so use two baking sheets if needed. Slide the pan into the preheated oven and roast for 15 minutes. After the first bake, carefully remove the tray and use tongs or a spatula to flip each piece. Return the tray to the oven and roast for another 15 minutes, or until the edges are crisp and the centers are tender when pierced with a fork. They should have a beautiful golden hue with slightly blistered edges.
- Warm and Season the Black Beans: While the sweet potatoes are baking, place a small saucepan over medium heat and add the drained and rinsed black beans. Pour in a few tablespoons of water or a splash of lime juice to keep them moist as they warm. Stir in a pinch of salt, black pepper, and a squeeze of fresh lime juice for brightness. Cook for about 3–5 minutes, just until heated through, then set aside. The citrus not only wakes up the flavor of the beans but also complements the natural sweetness of the potatoes.
- Prepare the Creamy Avocado Smash: Cut the ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the juice of one lime and about ½ teaspoon of salt, then mash the avocado with a fork until it reaches your preferred texture—chunky for a rustic bite or smooth for a creamier topping. Taste and adjust seasoning with more lime or salt if needed. The acidity from the lime prevents browning and enhances the flavor, keeping the avocado fresh and zesty.
- Assemble the Loaded Nachos: Once the sweet potatoes are roasted to perfection, carefully transfer them onto a serving platter or a large plate. Arrange them slightly overlapping in a circular or layered pattern, much like traditional nachos. Spoon the warm black beans evenly over the top, followed by generous dollops of the smashed avocado. Next, add a few spoonfuls of fresh salsa—this adds moisture, spice, and vibrant color to the dish. You can also drizzle on vegan cheese sauce or cilantro avocado crema for an extra creamy finish if desired.
- Garnish and Serve Immediately: For the perfect finishing touch, sprinkle over freshly chopped cilantro, sliced jalapeños, or diced red onion for a pop of freshness and crunch. Serve immediately while the sweet potato rounds are still warm and crisp. Each bite delivers a satisfying mix of textures—from the caramelized edges of the sweet potatoes to the creamy avocado and tangy salsa.These nachos are best enjoyed right away, but they also make a colorful addition to any party platter or quick weeknight meal. Pair them with a chilled beverage or a light salad for a balanced and wholesome feast.
Notes
- For best crispiness, always pat the sweet potato slices dry before seasoning; moisture can make them steam instead of roast.
- Use evenly cut ¼-inch rounds for consistent texture and cooking.
- Adjust seasoning levels to suit your taste — add more chili powder for heat or extra lime for tang.
- For a creamy, indulgent touch, drizzle vegan cheese sauce or cilantro avocado crema before serving.
- Use homemade salsa if possible for fresher, more vibrant flavor.
- If making ahead, roast the sweet potatoes first and assemble just before serving for the best texture.
- These nachos are fully plant-based, naturally gluten-free, and rich in fiber, making them a healthy and satisfying meal alternative.
