Need an easy and fast recipe for dinner? Make these plant-based sweet potato nacho stack tonight for a perfect mix of indulgent vs. healthy

Plant-Based Sweet Potato Nacho Stack

What’s for dinner? I think that is literally the worst question in the English language. Maybe it is because I get drained of meal planning and let’s be honest. There is a good portion of the month where I just wing it! “Let’s dump everything that’s in the fridge in a pot and call it soup” You know what I am talking about! That’s why I had to share this recipe with you. It’s the perfect, easy, no plan recipe to have in your back pocket! This plant-based sweet potato nacho stack is my absolute favorite to the point that I could eat it daily. Be sure to try it. You may become a “healthy nacho” addict too!

Indulge Vs. Healthy

One reason I love the plant-based sweet potato nacho stack recipe is the options. Even if you add a few “no so healthy” ingredients you are starting with a great base.  The sweet potatoes and walnut filling are the staples and give you lots of vitamin A, vitamin C, manganese, potassium, B vitamins, and omega-3s. These two rock stars are a perfect mix of healthy carbs (the kind that helps you lose weight) and protein which gives you energy and keeps you full. I also use coconut oil to cook the potatoes and add avocado to the top of the plant-based sweet potato nacho stack. A check in the healthy fats category is making this a great balanced meal.

Now you stack on your favorite ingredients. Making the ultimate decision on how healthy or indulgent you want to make your stacks. My favorite ingredients are black bean salsa (corn/black beans/tomatoes/peppers), avocado, butter lettuce, and cheese (vegan if I have it). But the list is endless of the options you can add:

  • Salsa
  • Spanish Rice
  • Guacamole
  • Sour Cream
  • Veggies
  • Cilantro
  • Pinto Beans
  • Jalapenos

The Base

I like to have a “crunch” in my plant-based sweet potato nacho stack. And yes, I know that takes away from the plant-based part. It is entirely up to you. I have eaten them without the “crunch” and loved them too. In the video, you will see me crunch up taco shells. Here’s a secret. I don’t like tortilla chips. I don’t know why but taco shells are my favorite. And ever since I have been a kid I have crunched my shells. Give it a try. You may be surprised!

Plant-Based Sweet Potato Nacho Stack

Need an easy and fast recipe for dinner? Make these plant-based sweet potato nacho stack tonight for a perfect mix of indulgent vs. healthy!

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe


    Spice Blend:
  • 1 tsp Pink Himalayan sea salt
  • 1 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/8 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • Sweet Potatoes:
  • 1 Large or 2 Small Sweet Potatoes
  • 1 TBS coconut oil
  • 1 tsp minced garlic
  • 1 TBS Spice Blend
  • Walnut Filling:
  • 1 cup Walnuts
  • 1 TBS Spice Blend
  • 1 tsp coriander
  • 1 TBS Organic Tamari Sauce


  1. First, make your Spice Blend by mixing all spice ingredients in a separate bowl. Set to the side.
  2. Pre-heat the oven to 400 degrees. Cut your sweet potato into bite sized pieces. Add remaining sweet potato ingredients to the bowl and mix to combine well. Press the coconut oil into the potatoes trying to get each piece covered. Bake for 20 minutes flipping once.
  3. While the sweet potatoes cook, make your walnut filling by adding the walnuts, spice blend, and coriander to the food processor. Pulse lightly to combine (do not blend). Stir the tamari into the mixture with a spoon.
  4. To build your stacks start with your crunch layer. Then add the walnut filling, sweat potatoes, and your toppings of choice.

  • Connector.

    If you do not like spicy foods, leave out the crushed red pepper in the spice blend and half the amount of coriander in the walnut filling. These are not very spicy for the average person. I am, however, sensitive to spice and can feel a little heat coming off those ingredients. Just a warning if you are a “no spicy” friend.

  • Connector.

    Be careful to not over process the walnuts. When I have them in the mini-food processor, I gentle pulse until combined and chopped very small. If you run the processor too long you will have nut butter.

  • Connector.

    Experiment with other Fall vegetables! One time we made this dish with half sweet potatoes and half cauliflower and it was amazing. I plan to experiment more with other Fall veggies. If you do too and find one you love be sure to share!

  • Connector.

    Cut your sweet potato into bite sized small pieces. This helps them cook faster (about 20 minutes) and makes them easier to eat on the stack.

Let’s Chat: I hope you enjoy this quick and easy dinner idea! Be sure to let me know in the comments.

Much Love,

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