Sweet Potato Nachos with Creamy Cashew Sauce - Appetizer Recipe
Sweet Potato Nachos with Creamy Cashew Sauce
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Category
Appetizers
Servings
4
Prep Time
25 minutes
Cook Time
20 minutes
Forget the tortilla chips or the usual alternative of pita triangles - these nachos are made with roasted sweet potato slices. It may not be traditional, but is it ever delicious. Top them with chunks of avocado, beans or chickpeas, sunflower seeds and our unforgettable crunchy coconut strips for an extra exotic touch. Then drizzle with a creamy cheese-less cashew-based sauce. They're tasty, nutritious and make a perfect afternoon snack or light dinner!
Ingredients
2 large sweet potatoes, cut into rounds
1 drizzle olive oil
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1 generous pinch sea salt
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freshly ground pepper
1 tsp Cajun spice blend
1 ripe avocado, peeled and cut into small chunks
1/2 cup red beans or chickpeas, warm
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2 tbsp PRANA organic shelled sunflower seeds, lightly roasted
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1/4 cup PRANA Charleston BBQ coconut chips
2 green onions, finely minced
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3/4 cup PRANA organic non-roasted cashews
1/4 cup nutritional yeast
2 tsp olive oil
2 1/2 cups nut milk of your choice
1 tsp lemon juice
1 clove garlic
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1 pinch sea salt
1/2 tsp organic fair trade ground cumin
Sweet Potato Nachos
Creamy Cashew Sauce
Directions
Sweet Potato Nachos
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, mix the sweet potato rounds with the olive oil, salt, pepper and spices.
Spread on the prepared baking sheet and place in preheated oven to bake for 20 minutes, until tender and lightly browned.
While they're baking, prepare the sauce.
When the sweet potatoes are ready, transfer them to a plate and top them with chunks of avocado, red beans, sunflower seeds and green onions.
Drizzle with creamy cashew sauce.
Creamy Cashew Sauce
Soak the cashews overnight, or for at least 30 minutes, in warm water.
Drain (discarding the soaking water), rinse and put in the food processor.
Add the rest of the ingredients and mix until smooth and creamy.