A million times healthier than nachos with fried tortillas, these Sweet Potato Nachos are loaded with roasted veggies, fresh veggies, protein-packed tempeh, and creamy avocado.
I love nachos. In fact, my love for nachos has many memories. Memories extending from childhood all the way through college and into the present day. True love, I tell ya. Unfortunately, I am at a time in my life where I can’t eat fried tortilla chips all the time without feeling (and seeing) the side effects. In childhood, there was puberty and in college, there was alcohol to mask the unfortunate aftermath of too many carbs, salt, and oil.
As a result, I came up with the perfect solution.
Sweet potato nachos!
Actually, I didn’t come up with this idea. Definitely not. The person who did, however? Total genius.
Anyway, lucky for me, sweet potatoes are another one of my all-time favorites. And while it goes without saying that these sweet potatoes are not crunchy like tortilla chips, they’re just as good. Different, yes. But in their own special kind of way. So, if you ask me, sweet potato nachos are pretty awesome. Maybe, just maybe, better than regular nachos.
Sweet Potato Nachos with Tempeh and Roasted Squash
For the Potatoes and Squash
- 2-3 small sweet potatoes - thinly sliced
- 2 tsp olive oil - divided
- 1/2 tsp ground cinnamon
- Pinch of cayenne pepper - optional
- salt and fresh ground pepper - to taste
- 2-3 zucchini or yellow squash - sliced
For the tempeh
- 8 ounces tempeh - roughly chopped
- 1 tsp olive oil
- salt + pepper - to taste
- 2 tbsp low sodium soy sauce
- 1 cup cherry tomatoes - halved
- 1 bell pepper - seeded and diced
- 1/2 red onion - diced
- 1 jalapeño - sliced
- 1/2 cup sweet yellow corn
- 1 small bunch fresh cilantro - chopped
- 1/2 cup green onion - chopped
- 2 avocado - smashed
- 2 large limes
- Salsa - use your fav
- Cotija cheese - crumbled
- Preheat oven to 425 degrees F and line 1-2 large baking sheets with parchment paper.
- In a large bowl toss together the sweet potatoes with the olive oil, ground cinnamon, cayenne pepper and fresh ground salt and pepper. In a separate bowl toss together the zucchini and yellow squash with the olive oil, salt, and pepper until coated.
- Transfer the sweet potato rounds and squash to the prepared baking sheets in a single layer. Transfer to the oven and roast for approximately 25 minutes (the sweet potatoes) and 15 minutes (the squash), or until cooked to desired doneness.
- Remove from the oven and transfer to a large cast iron skillet or serving platter.
- Meanwhile, in a medium bowl, gently toss together the halved cherry tomatoes and the diced bell pepper, red onion, jalapeño, corn, and cilantro.
- Top the “nachos” with the fresh mixed veggies, smashed avocado, chopped green onion, green onion, salsa and lots of cotija cheese.