I made a big mistake when making this delicious spin on the classic greasy bar snack -
I didn’t make a double batch. And trust me, after one giant forkful of this platter of deliciousness, you will also regret not picking up an extra sweet potato or two.
Thinly sliced and roasted rounds of sweet potato replace your usual fried tortilla triangles. Instead of the ground meat topping, crispy tofu joins black beans, corn, and red peppers to top these orange taters. And your standard nachos have now gotten a healthy makeover.
Try to evenly spread out your sweet potato rounds when roasting so that they can get browned and crispy.
I’m not trying to say I don’t enjoy a good platter of crispy nachos piled high with cheese and sour cream, but I also absolutely and positively love this twist.
The recipe can easily be doubled, tripled, or even quadrupled to feed a crowd of hungry guests, perfect for a family day long weekend meal. You could also make an individual plate – but trust me, when it comes to nachos, the more the merrier.
After a spin under the broiler to melt the cheese, these nachos get loaded up with even more veggies, a quick guacamole, and some Greek yogurt. A hearty and healthy pan of nacho goodness, a knife and fork are definitely required here!
So go and buy out your grocery stores stock of sweet potatoes. You don’t want to make the same mistake I did!
Tofu and Sweet Potato Nachos
Appetizer, Lunch, Main Dish, Snack
- 2 sweet potatoes (thinly sliced into rounds)
- 1 block extra firm tofu (cubed)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup canned corn (drained)
- 1 red pepper (chopped)
- 1/2 cup shredded cheddar cheese
- 1 head romaine (chopped)
- 1 tomato (chopped)
- 2 avocados
- 2 limes (juiced)
- Greek yogurt, salsa (to garnish)
These nachos are a delicious twist on the classic bar food snack. You can spice them up even more by topping with some chopped jalapeños, green onion, and cilantro. Feel free to use whatever canned beans you happen to have on hand.
||Preheat oven to 425 and line two baking sheets with parchment paper. Spread sweet potato and tofu evenly among baking sheets and spray with cooking spray. Sprinkle evenly with cumin, chili powder, paprika, garlic powder, salt and pepper and roast in oven until browned, tossing once, about 25-30 minutes. |
||Preheat oven broiler and line a baking sheet with aluminum foil and spray with cooking spray. Place roasted sweet potatoes on baking sheet in a single layer, slightly overlapping them. |
||Layer corn, black beans, red pepper, tofu, and cheese on top of sweet potatoes and place in oven to broil until cheese is melted. |
||In the meantime, mash avocado in a bowl with lime juice and season with salt and pepper. |
||Once nachos are done, remove from oven and top evenly with lettuce, tomato, avocado mixture, and Greek yogurt and salsa (if using). Now dig in! |