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–+ servings

Vegan Sweet Potato Nachos with Lentils + Cashew Cream

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper

Ingredients  

Nachos

  • 1 tbsp olive oil
  • sprinkle salt + pepper
  • 1 large sweet potato
  • 1/2 cup onion, chopped
  • 1 avocado, cubed
  • 1/2 bell pepper, chopped
  • microgreens (optional)

Lentil Topping

  • 1 1/4 cup cooked lentils
  • 1/2 tsp chili powder
  • 1 tsp paprika
  • 1/8 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cumin

Cashew Cream

  • 1/4 cup dairy free cream cheese
  • 1/2 cup cashew milk
  • 2 tbsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp chili powder
  • 1/2 tsp garlic powder

Instructions 

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Slice a large sweet potato into 1/4 inch slivers either using a large knife or a mandolin + place on a baking tray.
  • Season sweet potato with olive oil, salt, paprika, and garlic powder and cook in oven for approximately 40 minutes, flip halfway through to make sure both sides are browning.
  • While sweet potatoes are cooking, place all ingredients for cashew cream into a blender or food processor and blend until smooth.
  • Cut onion, avocado, and pepper and place in a small bowl and set aside until sweet potatoes are done cooking.
  • Place cooked lentils (or any bean of your choice) in a bowl with spices and mix well.
  • After you remove the sweet potatoes from the oven, let cool for a few minutes, then add on toppings, lentil meat, and drizzle cashew cream. ENJOY!
Did you make this recipe?Tag @girlswhoeat!