Plat
Sweet Potato Nachos with Smoky Cashew Cheese Sauce
50 minPour 4Nutri-Score B€€
B
50 min
50 minSweet Potato Nachos with Smoky Cashew Cheese Sauce
ce qu’il vous faut
Ingrédients
sweet potatoes (sliced into thin rounds)Fruits et légumes900 g
olive oilÉpicerie30 ml
saltÉpices5 g
black pepperÉpices2 g
smoked paprikaÉpices4 g
raw cashews (soaked in hot water)Fruits à coque et graines150 g
nutritional yeastÉpicerie30 g
lemon juice (freshly squeezed)Fruits et légumes30 ml
garlic (cloves)Fruits et légumes2 morceaux
waterAutres120 ml- black beans (drained and rinsed)Épicerie400 g
corn (kernels)Fruits et légumes200 g
red onion (thinly sliced)Fruits et légumes1 morceau
tomatoes (diced)Fruits et légumes2 morceaux
avocado (sliced)Fruits et légumes1 morceau- cilantro (chopped)Fruits et légumes15 g
par portion
Nutrition
352kcal
- Glucides
- 48 g
- Protéines
- 10 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Saladier
pas à pas
Préparation
- Étape 1
Roast the sweet potatoes
- Toss the sweet potato rounds with olive oil, salt, pepper and smoked paprika.
- Spread them in a single layer on a baking tray.
- Roast until tender and lightly crisp.
- Étape 2
Make the smoky cashew cheese sauce
- Drain the soaked cashews and add them to a blender with nutritional yeast, lemon juice, garlic, smoked paprika and water.
- Blend until completely smooth and creamy.
- Étape 3
Assemble the nachos
- Top the roasted sweet potatoes with black beans, corn, red onion and tomatoes.
- Drizzle generously with the cashew cheese sauce.
- Finish with avocado and cilantro and serve.
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