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Home » American » Sweet Potato Nachos with Tempeh and Roasted Squash

Sweet Potato Nachos with Tempeh and Roasted Squash

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
January 29, 2018
5 from 2 votes


Last Updated November 18, 2018 | 0 Comments

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Sweet Potato Nachos with Tempeh and Roasted Vegetables

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.

Vegetarian Sweet Potato Nachos with Tempeh, Roasted Squash, sliced tomatoes, spicy onion, creamy avocado, and cotija cheese.

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.

Vegetarian Sweet Potato Nachos with Tempeh, Roasted Squash, sliced tomatoes, spicy onion, creamy avocado, and cotija cheese.

Vegetarian Sweet Potato Nachos with Tempeh, Roasted Squash, sliced tomatoes, spicy onion, creamy avocado, and cotija cheese.

Sweet Potato Nachos with Tempeh and Roasted Vegetables

Sweet Potato Nachos with Tempeh and Roasted Squash

5 from 2 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 4 servings
Calories 365 kcal

Ingredients
 
 

For the Potatoes and Squash

  • 2-3 small sweet potatoes - thinly sliced
  • 2 teaspoon olive oil - divided
  • ½ teaspoon 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 teaspoon olive oil
  • salt + pepper - to taste
  • 2 tablespoon low sodium soy sauce
  • 1 cup cherry tomatoes - halved
  • 1 bell pepper - seeded and diced
  • ½ red onion - diced
  • 1 jalapeño - sliced
  • ½ cup sweet yellow corn
  • 1 small bunch fresh cilantro - chopped
  • ½ cup green onion - chopped
  • 2 avocado - smashed
  • 2 large limes
  • Salsa - use your fav
  • Cotija cheese - crumbled
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Instructions
 

  • 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.

Nutritional Information

Calories: 365kcal | Carbohydrates: 27g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Sodium: 333mg | Potassium: 1218mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1705IU | Vitamin C: 81.9mg | Calcium: 110mg | Iron: 3.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Sweet Potato Nachos
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Vegetarian Sweet Potato Nachos with Tempeh, Roasted Squash, sliced tomatoes, spicy onion, creamy avocado, and cotija cheese.

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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

442 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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