There's not many cuisines I love more than Southwestern American. Tacos, guacamole, pico... what's not to love? Oh wait. The way I feel after eating a huge plate of spicy, oily nachos. That's what I definitely do not love. In my search for a healthier alternative for nachos, I came across a recipe for homemade vegan sweet potato nachos.

Instead of chips, these nachos get right to the chase with baked, sweet potato rounds. They're full of Vitamin-A and fiber to keep you full and healthy! The trick is to cut the sweet potato rounds as thin as possible; this makes them super crispy in the oven! 

For this recipe, I used Meatless Farm Meat Free ground. One cup of their plant-based, gluten-free ground has over 20g of protein! I love using it because of how quickly it cooks and how well it absorbed all of the seasonings that I also added to the pan. All of their products are vegan and a delicious alternative to meat! 

If you're not feeling the meat alternatives, you could also substitute black beans into this recipe. I made my own vegan cheese sauce with cornstarch, almond milk (you can also use coconut milk), and nutritional yeast. As far as toppings go, you can choose your own adventure! I used my homemade guacamole recipe (mashed avocado, garlic, sea salt, pepper, and onion powder) and topped with some chunky salsa. 

Loaded Vegan Sweet Potato Nachos

  • Prep Time:15 mins
  • Cook Time:25 mins
  • Total Time:40 mins
  • Servings:2
  • Easy


  • 2 medium sweet potatoes; sliced into 1/4" rounds.
  • 14oz Meatless Farm Meat Free Grounds
  • 1 tsp. olive oil
  • 2 tsp. cumin
  • 1 tsp. hot sauce or more to taste
  • 1 tsp. garlic salt
  • 1 tsp. onion powder
  • 1 tsp. ground black pepper
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 2 cloves chopped garlic
  • 3/4 cup unsweetened original almond milk
  • 3 tbsp. nutritional yeast flakes
  • 2 tbsp cornstarch/tapioca starch/arrowroot powder.
  • Salsa; Guacamole; Corn; and Hot Sauce for Toppings
Sara Klimek
  • Step 1

    Preheat oven to 400° F. Spray baking tray with non-stick cooking spray and lay sweet potato rounds on tray. Bake for 25-30 minutes until lightly brown.

    Sara Klimek
  • Step 2

    In small saucepan, whisk together almond milk, nutritional yeast flakes, and cornstarch. Cook on medium-high heat (while constantly stirring) until sauce boils. Once boiling, turn down to low-medium heat and simmer until sauce becomes slightly stretchy (1-2 mins). Place aside.

    Sara Klimek
  • Step 3

    Pour olive oil into large saucepan set heat to medium. Once warm, add meatless ground to saucepan. Stir to distribute evenly in pan.

    Sara Klimek
  • Step 4

    Add chopped garlic, paprika, black pepper, onion powder, salt, cumin, cayenne, and hot sauce to the sauce pan. Stir to incorporate & cook 7 minutes, stirring often.

    Sara Klimek
  • Step 5

    Place sweet potato "chips) on plate and add meatless ground. Add vegan queso and desired toppings.

    Sara Klimek