Up your nacho game with these Loaded Southwest Sweet Potato Nachos! Crisp, baked sweet potato rounds piled high with spicy hummus, black bean and corn salsa, cilantro and jalapeños for extra heat. A wholesome, vegan and gluten-free nacho you’ll want to dive face first into!
Thanks to my friends at Sabra for sponsoring this post. As always all opinions are my own.
I hope you guys aren’t tired of Mexican and Southwest food because you’ll never find a lack of it here on Recipe Runner! Even though we just celebrated Cinco de Mayo and you probably ate more chips and salsa, tacos, margaritas and cerveza than any human should have in one day, I couldn’t resist sharing these awesome Loaded Southwest Sweet Potato Nachos with you!
It’s been a long time since I’ve made or even eaten nachos. I’m usually more of a chips and salsa girl. Back in my high school days, it was a totally different story. I can remember filling a plate with tortilla chips and topping them with at least a pound of cheddar cheese. Throw them in the microwave, dump on the jarred Pace Picante Sauce and hello after-school snack! Those were some classy nachos.
Since then, my taste in food has become a little more sophisticated, but nachos will always hold a special place in my heart. Loaded Southwest Sweet Potato Nachos are my adult version of that favorite after-school snack, only these babies are more wholesome and could totally pass as an “unofficial meal”.
What’s an unofficial meal you’re wondering? It’s that trip to the fridge you make when you come home from school or work and need a little something to hold you over until dinner. This is me everyday around 4:00. Instead of grabbing filler food like a cookie or bag of chips, try making something fresh and satisfying like these nachos. Everyone will start hovering around you, reaching in and grabbing a few, because that’s just what you do when there’s a plate of nachos on the table.
Not only are the sweet potato nachos fresh and satisfying, but they’re also gluten-free and vegan. Vegan nachos? Yep! No need for the cheese on these. Instead, they’re topped with Sabra’s Supremely Spicy Hummus. I can’t even describe home much I love the smokey kick of chipotle heat in this hummus! As a cheese lover, I can honestly say that I didn’t miss it all on these nachos. The hummus was the perfect substitute and very filling as well.
Along with Sabra’s hummus, these plant based nachos are also topped with a quick and easy black bean and corn salsa, cilantro and a few slices of jalapeño for good measure. They’re so good that you forget that they’re made with only good for you ingredients. This “unofficial meal” should make four servings, but don’t be surprised if it turns into two. National Hummus Day is May 13th and I’ll definitely be celebrating with a big plate of these Loaded Southwest Sweet Potato Nachos!