Natural Balance Foods

Vibrant Vegan Nachos

Sweet potato nachos

Sweet potatoes make for a healthy, colourful and filling alternative to the usual tortilla chips. The perfect Saturday night film food!


  • 2 sweet potatoes sliced into ½ cm rounds                 
  • 2 tbsp olive oil
  • 1 tsp cumin seeds                              
  • 1  garlic clove grated
  • 1 x 400g cooked black beans (drained)      
  • 100g cherry tomatoes (quartered)
  • Jalapenos – as many as you like!!     
  • A handful of coriander, chopped
  • 2 spring onions sliced                  
  • The juice of 1 lime, squeezed
  • Guacamole: 1 avocado, mashed up with juice of ½ a lime, ½ garlic clove (crushed), salt & pepper, ½ a red chilli chopped

  • Vegan sour cream: 75g cashew nuts (soaked in water for at least 4 hours & drained), 2 tbsp lemon juice, ½ tsp nutritional yeast and 2 tbsp water. 


  1. Pre-heat the oven to 180 C. On a baking tray, coat the sweet potatoes in the olive oil, cumin seeds, garlic and salt & pepper. Roast for 10-15 minutes until golden & cooked through.
  2. Whilst the sweet potatoes are in the oven, make your guacamole by mixing all the ingredients together and sour cream by blending all ingredients in a high speed blender and leave aside.
  3. In a pan, heat up 1 tsp olive oil, add the chopped red onion, garlic, smoked paprika and 1 tsp cumin seeds and sweat until the onion turns translucent (about 5 mins). Add the black beans, add the lime juice and fry for an extra two minutes.
  4. Grab a large serving plate and layer up your sweet potatoes, black beans, spring onions, tomatoes, jalapenos & dips. Sprinkle with coriander and voila, tuck in! 

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