Updated: Feb 16
Transform traditional nachos into a healthy treat while you're watching the Superbowl this weekend or make it an appetizer or dinner for the whole family during the week. The beauty in this recipe is that it's:
ready in 30 minutes
simple to assemble
flexible (add any toppings that you love!)
finger food (fun to eat!)
a meal that everyone will love
nutritious, yet feels indulgent
It's packed with plant-based protein from the beans, sustainable and healthy carbohydrates from the potatoes, and tons of phytonutrients from colorful plants like tomatoes, red onion, and spinach. It's also high in fiber, which contributes to gut health. If you want to add the cashew cream on top (optional, but recommended), make it the day before to save time (recipe below the potato nacho recipe). Enjoy this dish and please comment below if you make it!
Prep time: 20 minutes
Cooking time: 30 minutes Ingredients
1 1/2 tsps chili powder
1 1/2 tsps onion powder
1 tsps garlic powder
1 tsp smoked paprika (optional)
1/4 cup nutritional yeast
1/2 tsp salt
2 lbs organic potatoes, cut into ¼-inch thick rounds (unpeeled)
1 1/2 cups organic spinach, chopped
3/4 cup organic tomatoes, diced
1 1/2 cups black beans, homemade or BPA-free canned, drained
1 cup organic corn, frozen or BPA-free canned, drained
1/4 cup red onion, diced
1/4 cup black olives
1/4 cup jalapeños, deseeded and sliced (optional)
1 large avocado, seed removed, diced
1/4 cup cilantro (optional) chopped
1/4 cup green onion, sliced
hot sauce, to taste
Garlic Cashew Cream (optional), to taste (recipe below)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare your potato spice mix: In a medium bowl, mix all of the spice ingredients together until blended.
Dip each potato slice into the spice mix to coat each side of the potato. Spread out the potatoes evenly on the parchment-lined baking sheet. (The natural moisture of the potatoes will help the spice mix to stick. However, if it doesn’t stick, brush the potatoes lightly with olive oil or vegetable broth then dip into the spice mixture).
Bake the potatoes for 20 minutes, flipping halfway through.
Once the potatoes are finished cooking, line them up close together on the baking sheet so there are minimal gaps between them (preparing to add the toppings!).
Add a layer of spinach across the potatoes. Then add the tomatoes, beans, corn, red onion, black olives, and jalapeños, if using.
Bake for 10 minutes.
Remove from the oven and add the avocado, cilantro (if using), and green onion.
Finally, if you’d like to add a little spice and creaminess (recommended!), add your favorite hot sauce and Garlic Cashew Cream on top (recipe below!).
Garlic Cashew Cream
1 tsp garlic powder
1 cup raw cashews, soaked in water 4–6 hours or in hot water for 30 minutes
1/2 cup plant-based milk, plain, unsweetened
1/2 tsp salt
ground black pepper to taste
Add the garlic, cashews, plant-based milk, salt and pepper to a food processor or blender. Blend until smooth.
We used half Russet and half purple potatoes, but red or new potatoes would work as well (you just want the rounds large enough to hold the toppings). Fingerling potatoes wouldn’t work unless you cut them lengthwise.
Use sweet potatoes in place of regular potatoes.
Instead of spinach, use organic kale.
In place of black olives, use green or kalamata olives.
Substitute chives or parsley for cilantro.
Instead of red onions, use yellow or white onions.
Instead of Garlic Cashew Cream, add your favorite store-bought plant-based cheese or homemade cashew cheese.
Cut the potatoes the day before and store in the refrigerator in an airtight container for up to 24 hours.
If using the Cilantro Cream, make it ahead of time and store it in the refrigerator for 5–7 days.
Double the batch