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.
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
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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)
Ingredients
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Instructions
- Preheat oven to 200 degrees celsius.
- Cut sweet potatoes into rounds and slice cauliflower into thin flat pieces. Toss in coconut oil.
- Lay out cauliflower and sweet potatoes flat on pan. Sprinkle with cumin, salt, and pepper.
- Bake cauliflower and sweet potatoes for 20 min on 200 degrees celsius.
- While oven is baking, cut up red onions, cilantro, and tomatoes.
- 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.
- Let beans cook on low, stirring occasionally.
- Follow the recipe from Minimalist Baker to make the vegan Mexican queso. LINK BELOW.
- Plate cauliflower and sweet potato. Top with black beans, tomatoes, red onions, cilantro. Drizzle queso on top.
- Enjoy! Easiest to eat with a fork 🙂
Recipe Notes
LINK FOR VEGAN QUESO: https://minimalistbaker.com/vegan-mexican-cheese-three-ways/
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