Sheet Pan Sweet Potato Nachos (Plant-Based & Delicious!)

As the seasons change, it’s the perfect time to dig into meals that feel cozy, comforting, and shareable—whether you’re watching the big game or settling in for movie night. If you’ve been craving a cozy, crowd-pleasing dish that’s equal parts nourishing and satisfying, look no further than these Sheet Pan Sweet Potato Nachos. They’re everything you love about nachos—melty, saucy, crunchy, and fresh—but made with foods that nourish you and support good health. Instead of tortilla chips, roasted sweet potatoes form the base, topped with protein-rich beans, tangy salsa, creamy vegan cheese, zesty pickled cabbage, and buttery avocado.

Perfect for game day, weeknight dinners, or casual gatherings, this recipe is guaranteed to win over even the biggest nacho lovers.

Why You’ll Love This Recipe

Healthier twist: Sweet potatoes bring fiber, antioxidants, and a natural sweetness that pairs beautifully with savory toppings.

Plant-powered protein: Black beans (or pinto) make these nachos hearty enough for a full meal.

Customizable: Load them up with your favorite toppings—jalapeños, cilantro, scallions, or even corn.

One-pan wonder: Easy to assemble and quick to clean up. Serve right on the baking tray!

Ingredients You’ll Need

2 large sweet potatoes, scrubbed, unpeeled, thinly sliced into rounds or diced into cubes

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon salt

Toppings:

1 can (15 oz) black beans or pinto beans, rinsed and drained

½ cup vegan shredded cheese (store-bought or see recipe for cashew-based melty mozzarella)

½ cup jarred salsa

½ cup pickled red cabbage or thinly sliced lettuce sprinkled with lemon juice

1 large avocado, diced or sliced

Optional extras: chopped cilantro, jalapeño slices, green onions, vegan sour cream/plain yogurt, lime wedges

How to Make Sheet Pan Sweet Potato Nachos

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Prepare sweet potatoes: Arrange slices/cubes on a baking tray lined with parchment paper. Sprinkle with a tablespoon of water. Sprinkle smoked paprika, garlic powder, cumin, and salt over the sweet potatoes, then toss with your hands to coat.

3. Roast for 20–25 minutes, flipping/stirring halfway, until fork-tender and the edges are golden brown.

4. Assemble nachos: Remove the pan from the oven and layer beans, vegan cheese, and salsa over the sweet potatoes. Return to oven for 5–7 minutes, until cheese is melty and everything is heated through.

5. Finish with freshness: Top with pickled cabbage, avocado, and any optional garnishes. Serve right off the pan with lime wedges.

Final Thoughts

These Sheet Pan Sweet Potato Nachos prove that comfort food can be colorful, nourishing, and plant-based without losing any of the fun. They’re hearty enough for dinner, shareable for gatherings, and customizable for whatever’s in your fridge.

You’ll never look at nachos the same way again!