This dish adds a colorful twist to traditional nachos. With tons of beans, veggies, and guacamole, these vegan sweet potato nachos are a guaranteed hit.
Preheat oven to 400 F. Cut sweet potatoes into thin, chip-like strips. Coat with olive oil and sprinkle with spices. Bake for 30-40 minutes, until cooked through and crispy.
Make the guacamole by mashing two avocados and combining with garlic powder, dried red onion, cayenne pepper, and salt.
Assemble sweet potato nachos by layering sweet potatoes, black beans, corn, tomatoes, red bell pepper, red onion, and guacamole. Garnish with fresh cilantro and serve warm.