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Low-Oil Sweet Potato Nachos [Vegan]

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In this unique take on loaded nachos, sweet potato is sliced into thin rounds and baked until crisp. They're then topped with vegan cheese, hearty black beans, corn, creamy avocado, and a garnish of fresh scallions. To take this appetizer to the next level, we recommend garnishing with chopped tomatoes or salsa and serving with a side of cashew sour cream.

Low-Oil Sweet Potato Nachos [Vegan]



Cook Time



  • 2 large sweet potatoes, sliced into thin rounds
  • Extra virgin olive oil
  • Sea salt, to taste
  • 1/2 cup vegan cheese, shredded
  • 3 scallions, chopped
  • 1 large handful of fresh cilantro, chopped
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 avocado, peeled and diced


  1. Preheat the oven to 400°F.
  2. Drizzle the sliced sweet potato lightly with olive oil and toss until evenly coated.
  3. Lay the sliced sweet potato onto a baking sheet in a single layer (you will most likely need two baking sheets) and season with sea salt.
  4. Bake for 20 minutes, and then flip over and bake for an additional 10 minutes, until crisp.
  5. Remove the pan from the oven, and sprinkle the shredded cheese, beans, and corn on top.
  6. Place back in the oven for 3-5 minutes, until the cheese is melted.
  7. Remove from the oven and sprinkle the cilantro, scallions, and avocado on top.





Clean eating that leaves room for dessert.

Maria and Alyssa are two sisters living in NYC, and co-founders of Spinach for Breakfast; a clean eating blog with a “realistic balance.” Their blog provides delicious recipes, lifestyle tips, and restaurant reviews for those looking for healthy inspiration while maintaining their busy lives. Life is better when you feel better, so don’t be afraid to have Spinach for Breakfast.



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