Food

CAULIFLOWER SWEET POTATO NACHOS

Just in time for the super bowl! Even though I won’t be eating these at 7am when the super bowl comes on in Singapore, these nachos don’t need to be saved for a special occasion! Feel free to adjust the toppings as needed, avocado is another amazing add on. This nacho dish is a great way to feel like you’re eating nachos but avoiding the heavy fried chips with a lighter cauliflower/sweet potato combination. Japanese sweet potatoes are a great anti-inflammatory food to add to your diet. Switch your starchy white carbs like chips, for sweet potatoes for maximum health benefits.

Print Recipe
CAULIFLOWER SWEET POTATO NACHOS
Light weight nachos with a creamy queso with a kick! These nachos are loaded with veggies, healthy fats, and feels like you're getting in an extra indulgent meal. Enjoy!
Course Mains
Cuisine Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 head cauliflower
  • 2-3 Japanese sweet potatoes
  • 1 tbsp coconut oil (substitute for olive oil)
  • 1 can black beans
  • 1 diced chipotle in adobo sauce
  • 1 tsp cumin (For Black Beans)
  • pinch salt
  • pinch pepper
  • 1/4 cup quartered grape tomatoes
  • 1 bunch chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 cup vegan Mexican queso (Recipe from Minimalist Baker)
Course Mains
Cuisine Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 head cauliflower
  • 2-3 Japanese sweet potatoes
  • 1 tbsp coconut oil (substitute for olive oil)
  • 1 can black beans
  • 1 diced chipotle in adobo sauce
  • 1 tsp cumin (For Black Beans)
  • pinch salt
  • pinch pepper
  • 1/4 cup quartered grape tomatoes
  • 1 bunch chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 cup vegan Mexican queso (Recipe from Minimalist Baker)
Instructions
  1. Preheat oven to 200 degrees celsius.
  2. Cut sweet potatoes into rounds and slice cauliflower into thin flat pieces. Toss in coconut oil.
  3. Lay out cauliflower and sweet potatoes flat on pan. Sprinkle with cumin, salt, and pepper.
  4. Bake cauliflower and sweet potatoes for 20 min on 200 degrees celsius.
  5. While oven is baking, cut up red onions, cilantro, and tomatoes.
  6. Drain a can of black beans, then put into a pot on the stove. Add in 1 tsp cumin, 1 diced chipotle pepper in adobo, and a pinch of salt and pepper.
  7. Let beans cook on low, stirring occasionally.
  8. Follow the recipe from Minimalist Baker to make the vegan Mexican queso. LINK BELOW.
  9. Plate cauliflower and sweet potato. Top with black beans, tomatoes, red onions, cilantro. Drizzle queso on top.
  10. Enjoy! Easiest to eat with a fork 🙂

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