These Sweet Potato Nachos are a fun and delicious appetizer made with layers of baked sweet potato slices, tomatoes, onion and guacamole. Serve with your favorite side dish or protein for a healthy and veggie packed lunch or dinner to satisfy that veggie nacho craving. Gluten-free, grain-free, dairy-free, vegan, paleo and Whole30 compliant.
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Easy Whole30 Nachos Recipe
Need a fun and delicious kid-friendly appetizer for the weekend or Cinco de Mayo? These Sweet Potato Nachos are full of healthy veggies and perfect when you want a Mexican-inspired dinner but don’t feel like having tacos.
They are packed with flavor and made with delicious layers of crispy sweet potato slices, tomatoes, onions, guacamole and fresh lime.
Plus they’re so easy to customize with your favorite protein and veggies and perfect when you’re craving nachos but can’t have corn or any grains.
Why we love these Veggie Nachos
Quick and easy to make: Nachos are something that my family says they can have on the regular since they take about 30 minutes to put together.
Simple to customize: You can pretty much use any protein and veggies you like on hand to suit your family.
Lots of options for toppings and serving choices: Instead of plantain chips, you can use grain-free nachos, low carb nachos or even regular tortilla chips if you have no dietary restrictions.
Suitable for multiple dietary lifestyles: Naturally gluten-free, grain-free and paleo-friendly.
Ingredients you need:
For the nachos:
- Sweet potatoes: You’ll need 4 medium sweet potatoes. Look for ones that are similar in size and shape.
- Tomatoes: Finely chopped.
- Jalapeño slices: For a kick of heat
- Red onion: Cut into thin slices.
- Lime: One small lime cut into wedges
- Plant-based plain yogurt or sour cream: we like Kite-Hill or Culina to keep them Whole30-friendly.
For the Guacamole:
- Avocado: You’ll need 2 medium Haas avocados.
- Fresh cilantro: Adds freshness and flavor
- Lime: Fresh lime juice from half a lime.
- Salt: To taste:
- Freshly cracked black pepper: To taste.
How to make Vegan Nachos
- Preheat the oven: Preheat the oven to 400 F. Lightly spray 1 large (or 2 medium) baking sheets with avocado oil spray or olive oil spray. You can also line it with parchment paper for easier clean up.
- Prepare the sweet potatoes: Peel sweet potatoes and use a mandolin on the third setting (about 1/6 inch) to slice. You can carefully cut with a sharp knife but you’ll find it much harder to get even slices.
- Arrange on baking sheet: Spread the sweet potatoes onto the prepared baking sheet(s), trying not to overlap them too much.
- Cook: Bake for 10-12 minutes, flipping halfway. They should be starting to crisp on the edges and soft in the middle.
- Cut the vegetables: Meanwhile, finely chop the tomatoes, slice the jalapeños and slice the onion into thin slices.
- Make the guacamole: Mash the avocado using a fork then add in the finely chopped cilantro, lemon and season with salt and pepper.
- Assemble the nachos: Layer the sweet potato nachos with tomatoes and jalapeños.
- Garnish and serve: Add the onion plus a dollop of dairy-free sour cream, guacamole and some extra cilantro and lime slices! Best served fresh.
Storage Instructions
How to Store Nachos
These Whole30 nachos are best enjoyed right away. But you can store any extra toppings you prepared that were not layered on the nachos in separate airtight containers in the fridge.
More vegan recipes you will love:
Crispy Vegan Nachos
These Sweet PotatoNachos are a fun and delicious appetizer made with layers of baked sweet potato, cashew queso, pico de gallo, avocado and a vegan cauliflower walnut filling. Serve with your favorite side dish or protein for a healthy and veggie packed lunch or dinner to satisfy that veggie nacho craving. Gluten-free, grain-free, dairy-free, vegan, paleo and Whole30 compliant.
- 2 medium sweet potatoes look for ones that are similar in size and shape
- 4 oz tomatoes finely chopped
- 2 jalapeños cut into rounds
- 1/2 red onion cut into thin slices
- 3.5 oz vegan sour cream for serving
- Lime wedge for serving
- 2 medium avocados
- A handful of fresh cilantro , finely chopped
- Juice from half a lime
- Sea salt to taste
- Freshly cracked black pepper to taste
Preheat the oven to 400 F. Lightly spray 1 large (or 2 medium) baking sheets with avocado oil spray or olive oil spray. You can also line it with parchment paper for easier clean up.
Peel sweet potatoes and use a mandolin on the third setting (about 1/6 inch) to slice. You can carefully cut with a sharp knife but you’ll find it much harder to get even slices.
Spread the sweet potatoes onto the prepared baking sheet(s), trying not to overlap them too much.
Bake for 10-12 minutes, flipping halfway. They should be starting to crisp on the edges and soft in the middle.
Meanwhile, finely chop the tomatoes, slice the jalapeños and slice the onion into thin slices.
Make the guacamole: Mash the avocado using a fork then add in the finely chopped cilantro, lemon and season with salt and pepper.
Layer the sweet potato nachos with tomatoes and jalapeños.
Add the onion plus a dollop of dairy-free sour cream, guacamole and some extra cilantro and lime slices!
Best served fresh or on the same day.
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