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.
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.