Vegan Sweet Potato Nachos

By Rachel Enright

A Feel-Good Twist on a Favourite

These Vegan Sweet Potato Nachos are a warm, colourful, and fibre-rich take on a classic comfort food. By swapping out traditional corn chips for thinly sliced roasted sweet potatoes, you're getting all the crunch and satisfaction with more natural wholefood goodness. Perfect for a relaxed lunch, dinner or shared weekend platter, this recipe supports gut health and balanced energy with every bite.

You’re going to love how fun and customisable this is — full of texture, colour, and naturally nourishing ingredients.

Crisp, Roast, and Layer with Love

Preheat oven to 180°C and line a baking tray with parchment paper.
Toss the sweet potato slices and beans with olive oil, garlic, salt and pepper.
Spread evenly on the tray and roast for about 15 minutes, or until golden and crisp around the edges.
While roasting, mix the coconut yoghurt with lemon juice and set aside.
Once the sweet potatoes are done, layer with guacamole, chopped tomato, onion, and coriander.
Drizzle over the lemon yoghurt mix.
Serve warm and enjoy with friends or solo.

Why Sweet Potato Works Wonders

Sweet potato is naturally high in fibre and rich in beta-carotene, a plant compound converted into vitamin A in the body. This makes it a smart base for meals that aim to support immunity and gut balance, especially during hormonal transitions when digestion and energy can fluctuate.

Pairing it with white beans and coconut yoghurt adds creaminess and plant-based protein, helping to create a more filling, balanced dish without the need for animal products.

Share, Nourish and Make It Yours

These nachos are perfect for customising — try them with our Kiwi Guacamole or add your own twist with seasonal veggies or a dash of chilli. Serve them up at your next gathering or prepare a solo plate as a colourful midweek meal. For more plant-based meal ideas and ways to support your health naturally, visit our Recipe Hub or explore our full Happy Weight range.