Loaded Sweet Potato Nachos

This Mexican inspired dish is centred around sweet-potato ‘nachos’ and loaded up with all the trimmings…meat-free mince and bean chilli, cashew cheese, avocado, salsa and jalapeños for some added spice.
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I had to make this as recently I have been having a major obsession with all things Mexican… chilli, fajitas, quesadillas, you name it I’ve been fancying it and making it. I especially love the combinations with cashew cheese, avocado and salsa and I pretty much add a huge dollop on everything! And this recipe is no exception.

I also have a major thing for sweet-potato but this obsession has been on-going for years now so it only seems right to pair the two together and create one tasty dish. I’ve always been a fan of a baked sweet-potato topped with chilli as this is quite an original dish but nachos is actually far more appealing in my opinion. There is something about sweet-potato discs that I love and have been putting with almost everything that I can at the minute.

Anyway, this recipe requires slicing your sweet-potato into disks to create ‘nachos’, but make sure not to cut them too thinly as you don’t want them to completely shrivel as they bake. I find the best baking method for these is in my air-fryer which is amazing for potatoes, but otherwise they are just as good baked in the oven in a single layer on a lined baking tray with some olive oil, turning half way between cooking so they are evenly cooked. Whilst your potatoes are cooking, prepare the toppings by making a meat-free chilli, and for this I prefer a mixture of beans and meat-free mince but you could make a mixed bean chilli or just a mince chilli, and to accompany make some cashew cheese, guacamole or sliced/mashed avocado, salsa and top it off with some jalapeños.

And there you have yourself a super satisfying topped nacho dish.

Loaded Sweet Potato Nachos
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Main, Mexican
Serves: Serves 2 - 3
  • 2 large sweet potatoes, sliced into equal sized circles
  • Olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 1 tbsp tomato puree
  • 1tbsp chili powder
  • 1 tsp cumin
  • ½ tsp red chili flakes
  • 1tsp dried oregano
  • 300ml vegetable stock
  • 1 can chopped tomatoes
  • 400g can kidney beans
  • 150g Quorn meat-free mince
  • 1 tbsp lemon juice
  • To serve: Jalapenos, avocado, salsa, cashew cheese, coriander sprigs
  1. Preheat oven to 400F/200C/Gas Mark 6. Toss the sweet potato in 1 tbsp olive oil and add to a large baking tray and bake for 30-40 minutes until tender.
  2. Heat oil in a large saucepan over medium-high heat and add onion, pepper and garlic and saute for 5 minutes until softened.
  3. Stir in the spices and cook for a minute, then add the tomato paste, stock, tomatoes and bring to a boil.
  4. Then add the Quorn mince for 10 minutes until cooked through, then add kidney beans and cook through for a few mintues. Stir through the lemon juice and remove from the heat.
  5. Remove the cooked sweet potato from the oven and top with the chili bean mixture, a few jalapenos, coriander sprigs, avocado, salsa and cashew cheese.


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