Dairy-Free Sweet Potato Nachos
An easy way to enjoy nachos, dairy-free! These sweet potato nachos are loaded with toppings and a satisfying crunch!
Ingredients
- 2-3 sweet potatoes sliced to ¼ in (3mm) thick
- 2 Tablespoons olive oil
- 2 teaspoons kosher salt divided
- ½ teaspoon black pepper
- 1 lb. ground beef
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 can (15 oz.) black beans drained and rinsed
- 1 cup red cherry tomatoes halved
- ½ red onion diced
- 1 cup dairy-free sour cream
- 1 jalapeño sliced and de-seeded
- radishes sliced, for topping
- avocado slided, for topping
- lime wedges for garnish
Instructions
- Preheat oven to 400°F.
- Slice sweet potatoes to ¼in. (3mm) thickness and place on a 13x18in. baking sheet. Drizzle with olive oil, kosher salt and cracked pepper. Toss to coat evenly and spread chips into one even layer. You'll likely need to spread over 2 baking sheets.
- Bake for 10 minutes, flip, then bake for another 5-8 minutes. Watch carefully! After the flip, the chips will burn quickly, depending on their thickness. Remove chips from the oven and set aside.
- In a large skillet over medium-high heat, combine ground beef, chili powder, cumin, dried oregano, garlic powder and onion powder. Break up the ground beef as it cooks, until browned. Remove from heat.
- To assemble the nachos, create a layer of sweet potato chips, then top with the ground beef, black beans, red onion, cherry tomatoes, jalapeño, radishes and avocado. Top with sour cream, or add on the side along with lime wedges.
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