What a tasty combo of flavors! I had a taste for vegan nachos and had sweet potatoes on my counter. I thought hey why not combine the two. Hahaha. Im so happy I did because this dish turned out very good.

*Sweet Potato Nachos*
Ingredients:

2 Large Sweet Potatoes (washed & sliced with knife into small thin rounds 1/4 inch thick)
2-3 Tbs Coconut Oil (Note: Feel Free to use olive oil instead)
1/8 Tsp Himalayan Pink SeaSalt
1/2-1 Cup Black Beans (Rinsed & Drained)
1/4 Cup Rough Chopped Cilantro
2 Scallions Rough Chopped
1/4 Cup Sweet Organic Corn (Rinsed & Drained)
1 Tbs Salsa (I used organic salsa from sprouts)
Optional: 1-2 Tbs Guacamole
Optional: Pickled Jalapeños

Guacamole Recipe:
2 Avocados
3/4 Cup of Diced Onion (add more if you prefer)
1 Diced Garlic Clove
15-20 Cherry Tomatoes
1 Jelepeno Pepper  (Chop up fine, if you dont like it super spicy add half of jelepeno)
1 +1/2 Tbs of lime (or lemon) juice (I prefer lime)
1/2 Tsp Pink Himilayan SeaSalt
1/2 Tsp Black Pepper
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
Pinch of Dill
To make: Pulse all ingredients inside food processor

Directions:

1. Chop up all your ingredients + clean + rinse
2. Pre-Heat oven to 375-400 degrees
3. Toss your sweet potato rounds inside of your coconut oil (or olive oil)+ himalayan salt
4. Place your sweet potato rounds on baking sheet (I used parchment paper don’t overcrowd be sure to give space)
5. Allow to bake for 15-20mins + flip over and allow to bake for an additional 10-15mins (or until crisp)
6. While sweet potatoes are baking warm your beans + corn in a pot on medium heat on the stove
7. Once your sweet potatoes are ready top with fresh cilantro + scallions +guacamole+ salsa + pickled Jalapeños + Enjoy
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Thanks so much for checking out this recipe. If you found this blog helpful be sure to share it with friends and family♡

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Hugs & Happy Sweet Potato Nacho Eating,
LaShana Nicole ❤
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