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!
Gluten Free, Vegan, Vegetarian
Japanese sweet potatoes
(substitute for olive oil)
diced chipotle in adobo sauce
(For Black Beans)
quartered grape tomatoes
diced red onion
vegan Mexican queso
(Recipe from Minimalist Baker)
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 🙂
LINK FOR VEGAN QUESO: