Sweet potato nachos with creamy cashew sauce

Prep Time 25 minutes
Cook Time 20 minutes
Servings 2-4 portions
Forget the tortilla chips, or the usual alternative of pita triangles - these nachos use roasted sweet potato slices as their base. It may not be traditional, but is it ever delicious. Topped with chunks of avocado, beans or chickpeas, sunflower seeds, and our unforgettable crunchy coconut strips for an extra exotic touch, and drizzled with a creamy cheese-less cashew-based sauce, they're tasty, nutritious, and make a perfect aftenoon snack or light dinner!
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How it's made: sweet potato nachos

Ingredients

  • 2 large sweet potatoes, cut into rounds
  • a drizzle of olive oil
  • a generous pinch of sea salt
  • Fresh ground pepper
  • 1 teaspoon of Cajun spice blend
  • 1 ripe avocado
  • 1/2 cup of red beans or chickpeas, warm
  • 2 tablespoons of lightly roasted
  • 1/4 cup of
  • 2 green onions, finely minced.

Directions

  1. Preheat the oven to 350°F.
  2. In a large bowl, mix the sweet potato rounds with the olive oil, salt, pepper and spices. Spread them onto a baking sheet covered with parchment paper and bake for 20 minutes, until they're tender and lightly browned.
  3. While they're baking, prepare the sauce.
  4. Once the sweet potatoes are browned, transfer them to a plate and top them with chunks of avocado as well as the red beans, sunflower seeds, and green onions.
  5. Drizzle the creamy sauce over top and serve!

How it's made: creamy cashew sauce

Ingredients

  • 3/4 cup of
  • 1/4 cup of nutritional yeast
  • 2 teaspoons of olive oil
  • 2 1/2 cups of the nut milk of your choice
  • 1 teaspoon of lemon juice
  • 1 clove of garlic
  • A pinch of sea salt
  • 1/2 teaspoon of ground cumin

Directions

  1. Soak the cashews overnight, or for 30 minutes in warm water.
  2. Rinse and drain them and transfer them to the food processor. Add the rest of the ingredients and mix until smooth and creamy.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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