Sweet Potato Nachos

You guys need to try these EPIC VEGAN SWEET POTATO NACHOS! They are seriously delicious.

These nachos feature loads of my fave things; sweet potato chips. ‘refried beans’, guac and ‘cheesy’ sauce. They are pretty simple to make and a real crowd pleaser. I mean, who doesn’t love Mexican food?!

Serves 2:

Sweet Potato Nachos

For the chips:

  • 1 large sweet potato, chopped into discs

  • 1 tsp smoked paprika

  • pinch of salt

  • olive oil

For the ‘refried beans’:

  • 1 x 400g tin red kidney beans, drained and rinsed

  • 1/2 red onion, diced

  • 3 cloves garlic, minced

  • 1 tsp smoked paprika

  • 1 tsp oregano or mixed herbs

  • 1 tsp tamari or soy sauce

  • 6 cherry tomatoes, halved

  • 100ml vegetable stock

  • 2 large handfuls of spinach


  • 1 large avocado, pitted

  • 4 cherry tomatoes, chopped into small pieces

  • big dash of smoked paprika

  • pinch of salt and pepper

  • juice of 1/2 lime or lemon

To Serve

Preheat the oven to 200*c. Add the sweet potato discs to a baking tray, drizzle with olive oil, salt and smoked paprika. place the tray in the oven for 30 minutes, or until crispy, the time depends on the size of your discs.

While the sweet potatoes are cooking, start on the refined beans. In a sauce pan over a medium heat, add all the ingredients apart from the vegetable stock and spinach. Stir together for 2 minutes and then add in the vegetable stock. Let the beans simmer away until almost all the vegetable stock is gone. Add in the spinach and let it wilt. Take off the heat and with a potato masher, mash the bean mix until it is like a very chunky dip.

To make the guac, mash the avocado with a fork and mash in the rest of the ingredients.

To layer the nachos, start with the sweet potatoes then add the beans on top, followed by the guacamole. Top with some of the cheese sauce.