Description
A wholesome twist on traditional nachos using crispy roasted sweet potato slices topped with protein-packed beans, fresh veggies, creamy avocado, and zesty Greek yogurt. Perfect for snacks, parties, or light dinners.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Sea salt and black pepper, to taste
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 ripe avocado, diced or sliced
- A handful fresh cilantro, roughly chopped
- Juice of 1 lime
- 1/2 cup Greek yogurt or dairy-free alternative
- Optional toppings: jalapeño slices, 1/2 cup shredded cheese or vegan cheese, chopped scallions
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cut 2 medium sweet potatoes into thin rounds, about 1/8-inch (3 mm) thick.
- In a large bowl, toss sweet potato slices with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, and salt and pepper to taste until well coated.
- Arrange the slices in a single layer on a parchment-lined or silicone mat–lined baking sheet, avoiding overlap.
- Roast for 20-25 minutes, flipping halfway through, until edges are crispy and sweet potatoes are tender but not mushy.
- While the sweet potatoes roast, rinse and drain 1 cup black beans. Halve 1 cup cherry tomatoes, dice 1 small red onion, and chop a handful of cilantro. Dice or slice 1 ripe avocado just before serving.
- Once sweet potatoes are done, arrange them on a large platter or baking dish.
- Sprinkle black beans, cherry tomatoes, red onion, and optional jalapeños evenly over the top.
- If using cheese, sprinkle about 1/2 cup shredded cheese and broil for 2-3 minutes until melted.
- Finish with dollops of Greek yogurt or your preferred creamy sauce, scatter avocado slices, cilantro, and squeeze fresh lime juice over the top.
- Serve immediately while warm and crispy.
Notes
Slice sweet potatoes evenly for best crispiness. Avoid overcrowding the baking sheet to ensure even roasting. Flip slices halfway through baking. Add avocado and creamy toppings just before serving to prevent browning. If melting cheese, watch closely under the broiler to avoid burning. Leftovers can be reheated in a toaster oven or air fryer to restore crispiness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 320
- Sugar: 7
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 42
- Fiber: 8
- Protein: 9
Keywords: sweet potato nachos, healthy nachos, roasted sweet potatoes, vegetarian nachos, gluten-free snack, healthy toppings, easy snack recipe