Mediterranean Style Loaded Sweet Potato Nachos (Vegan)
These vibrant and delicious Mediterranean Style Loaded Sweet Potato Nachos are packed with a herby yoghurt dip, a lentil salsa and roasted tender spiced sweet potatoes. They are the perfect plant-based and gluten-free recipe to share.
I love sweet potatoes so when I was challenged to create a fun summer recipe showing off American sweet potatoes (the orange ones, as opposed to the white or purple ones), I jumped at the chance. This dish is summery, fresh and packed with flavour and is ideal to serve as a sharing platter or on induvial plates to enjoy. It’s naturally vegan and gluten-free so it’s perfect for everyone to enjoy this summer, bring it to BBQs, picnics or make it up as meal prep for the week.
Why will I love this recipe?
This is amazing:
- Fresh, vibrant and packed with colour
- Spiced, fresh and zest
- Packed with flavour
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and easily nut-free
- Easy to make in a few steps
- Requires minimal prep time
- High in skin-loving ingredients
- A great source of fibre and protein
- High in vitamin A and E for skin and hair health
- Delicious all day long
- Ideal to share or to enjoy yourself
- Great for leftovers and meal prep
- Serve at BBQs or picnics
- Or pack into a lunchbox
- High in protein thanks to the lentils
- Finished off with pink pickles
- Great for gut health
- Full of pro- and pre-biotics
If you already love the sound of these nachos, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the sweet potatoes:
- Sweet potatoes: the orange, American kind are best here and slice them into thin rounds.
- Olive oil: for roasting.
- Herbs and spices: this recipe uses chilli flakes and dried oregano for the best flavour. don’t forget to season with salt and pepper.
As for the yoghurt dip:
- Thick dairy-free yoghurt: I use Cocos Organic coconut yoghurt or NUSH original yoghurt for this as they are both dairy-free and really creamy.
- Lemon: for tang.
- Garlic: for some flavour.
- Freshly chopped herbs: I use a mix of chive, parsley and coriander to add lots of flavour.
As to make the salad:
- Pre-cooked lentils: I use the Merchant Gourmet pouch of lentils which are pre-cooked and easy to use.
- Cherry tomatoes: chop these into small pieces.
- Cucumber: to add freshness. Also chop these into small pieces. If making this for later on, remove the wet middle seeds (you can eat them as you chop) and chop up the rest, to avoid adding too much water.
- Olives: to add some salty Mediterranean flavour. Use any olives and slice into pieces.
- Pomegranate: to add a bust of colour and pop of fruitiness.
- Crushed walnuts or pistachios: to ad crunch on top.
- Pickled red onions: aka pink pickles, which you can find a recipe for here.
Is this gluten-free and nut-free?
This is naturally gluten-free and to make it nut-free by swapping the pistachios and walnuts for sunflower seeds.
How do I make this?
This is easy to make in a few steps:
- Scrub the potatoes clean and slice into rounds: about ½-cm thick.
- Lay out the potatoes and brush with olive oil and spices: and roast on a tray.
- Flip over, brush with more oil and spices: and roast again.
- Stir together the ingredients for the yoghurt: until combined.
- Chop the veggies and stir together the lentil salad: to combine.
- Arrange the potatoes on a plate and top with the yoghurt, the lentil salad: and decorate with nuts and pickles.
How long will it last?
Once made, keep these components in the fridge for 2-3 days (ideally in separate containers).
What other recipes can I try?
For more summery sharing recipes:
- Sheetpan Fajita Bowls with Avocado Crema
- Spiced Roasted Sweet Potato Bean Hummus Bowls
- Spring Potato Chickpea Salad with Herby Hummus
- Smashed Potato Bean Salad with Tahini Yoghurt
- Whipped Tofu Butterbean Dip with Sticky Tomatoes
Mediterranean Style Loaded Sweet Potato Nachos (Vegan)
These vibrant and delicious Mediterranean Style Loaded Sweet Potato Nachos are packed with a herby yoghurt dip, a lentil salsa and roasted tender spiced sweet potatoes. They are the perfect plant-based and gluten-free recipe to share.
Ingredients
For the Sweet Potatoes:
- 2 large American Sweet Potatoes
- 2-3 tbsp olive oil
- ½ tsp chilli flakes
- ½ tsp dried oregano
- Salt and pepper
For the Yoghurt Herby Dip:
- 120g thick dairy-free yoghurt
- ½ lemon, juiced
- 1 garlic clove, grated
- 2 large tbsp freshly chopped herbs (e.g. chive, parsley, coriander)
For the Salad:
- ½ tin or pouch pre-cooked lentils (120g)
- 150g cherry tomatoes
- 1 small cucumber
- 40g olives, pitted weight
- ½ lemon, juiced
- 1 tsp extra virgin olive oil
- 1 large tbsp freshly chopped herbs (e.g. chive, parsley, coriander)
- 40g pomegranate
- 40g crushed walnuts and/or pistachios
- 2 tbsp pickled pink onions
Instructions
- Start by making the sweet potatoes. Preheat the oven to 180Fan/200ºC and line two baking trays with parchment pepper. Scrub the American Sweet Potatoes and then pat dry. Trim the ends and slice into ½-cm rounds, laying them out on the trays, so they do not overlap. Drizzle with ½ of the olive oil and sprinkle over half of the chilli and oregano. Season with salt and pepper and rub in.
- Roast for 15 minutes, remove from the oven, flip the sweet potatoes over, drizzle with remaining ½ of the olive oil and sprinkle over half of the chilli and oregano.
- Bake for a further 15 minutes, until tender and charring at the edges.
- For the yoghurt dip, add all of the ingredients to a bowl and stir to combine.
- For the salad, chop the tomatoes in ¼ pieces and then half the cucumber lengthways, Scoop out the innards (you can eat these!) and then slice into strips and small chunks. Slice the olives in pieces and add it all to a bowl with the lentils, lemon juice, olive oil and herbs. Toss well.
- To serve, arrange the American sweet potatoes on a large plate and top with the yoghurt dip and the lentil salad. Decorate with pomegranate, walnuts/pistachios and some pink pickles.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Mediterranean Style Loaded Sweet Potato Nachos so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With nacho love
p.s. this recipe was first made with American Sweet Potatoes although all opinions are my own and this blog post is not sponsored.
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