Sweet Potato Nachos

Sweet Potato Nachos

serves 4 cooks in 50 difficulty

The Ingredients


1 tsp olive oil

2 cups cubed firm tofu

1 tsp ground cumin

1 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne pepper


3 large sweet potatoes evenly sized, peeled and sliced very finely

1 tbsp olive oil

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 cup diced bell pepper, any color

2 tbsp red onions, diced

1 cup guacamole

1 cup salsa, red or green

2 tbsp fresh cilantro, chopped


Preheat oven to 400 degrees.

Spread out sweet potato rounds in a thin layer on one large baking sheet or two medium baking sheets. Drizzle rounds with olive oil for the nachos and season with salt and pepper. Roast in the oven for 20 minutes, flip, and return to the oven for another 15 minutes.

While the sweet potatoes are cooking, cook the tofu. Add spices for the tofu to a small bowl. Stir to combine and coat tofu cubes with the mixture. 

Place a large skillet over medium-high heat and heat oil for tofu. Once hot, add tofu cubes and cook until browned on the outside, about 5 minutes. 

Remove tofu from heat and chop finely. Set aside. 

Pile the cooked sweet potato rounds on a large serving platter in an even layer, overlapping the rounds. Top with a layer of tofu and then black beans. Finish by sprinkling over bell pepper, red onion, and cilantro. Top with guacamole and salsa. Serve immediately. 

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