Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream

Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream

An easy way to satisfy your nacho cravings without the guilt is by whipping up a batch of this healthy vegan nachos recipe with sweet potatoes and a homemade tofu sour cream.

You don’t have to deprive yourself every time indulgent cravings spike. By substituting tortilla chips with nutrient-packed sweet potatoes, you can have an enjoyable treat without feeling the grease or guilt!

Sweet potatoes are a healthy choice because they are full of fiber, vitamins A, and C. Fiber is key to staying satisfied longer and preventing overeating. Plus a topping of black beans and tofu sour cream really add a protein punch to this twist on a Mexican classic. This vegan dinner recipe can easily be whipped up in less than 45 minutes, making it a perfect choice for even the busiest of healthy eaters.

Vegan Nachos with Sweet Potatoes and Tofu Sour Cream Recipe
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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2 servings

Calories per serving: 1169

Fat per serving: 32.3g

Saturated fat per serving: 9.6g

Carbs per serving: 166.5g

Protein per serving: 62.1g

Fiber per serving: 43.2g

Sugar per serving: 13.8g

Sodium per serving: 868mg

Cholesterol per serving: 0mg

Vegan Nachos with Sweet Potatoes and Tofu Sour Cream Recipe

Ingredients

  • 1 large sweet potato, scrubbed with skins left on
  • 1 avocado, cubed
  • 15 ounces cooked black beans
  • 12.3 oz non-GMO firm silken tofu
  • ½ lemon, juiced
  • 2 tablespoons jarred sliced jalapenos
  • 1 tablespoon chives, minced
  • 2 teaspoons coconut oil
  • ¼ tsp chili powder
  • ¼ tsp sea salt, divided
  • Cilantro for garnish
  • Salt to taste

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Meanwhile, slice the sweet potato into ¼ inch rounds using a mandolin or knife. Spread rounds evenly on a baking sheet and lightly brush with coconut oil and sprinkle with ⅛ tsp sea salt. Bake for 25 minutes, flipping halfway through.
  2. Add tofu, lemon juice, and remaining ⅛ tsp sea salt to a food processor or blender. Process until completely smooth, scraping down sides if necessary. Set aside.
  3. Once cooked through, top the sweet potato rounds with black beans, avocado, chives, jalapeno slices, and cilantro. Top with tofu sour cream and sprinkle with chili powder. Add salt and pepper to taste. Serve immediately and enjoy!
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Healthy Vegan Sweet Potato Nachos Recipe

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All Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.