These vegetarian sweet potato nachos without beans are a fun and healthy comfort food perfect for a Friday night in front of a good movie with friends and family. Made without wheat, they are suitable for a gluten-free and low histamine diet.
These vegetarian sweet potato nachos are a fun dish all the family will love! Easy to make, pile them high and dig in on game night!
⭐ Why you'll love this recipe
- Healthy junk food - by which I mean, these are a fun treat but packed with healthy ingredients!
- Fun sharing plate - an informal meal or snack to enjoy with friends and family.
- Easy to make - a simple recipe with just a few steps.
Lots of fresh ingredients in this recipe, as well as some pantry staples. The main ingredients you will need are:
- Sweet potatoes - slice fairly thin for faux nachos. Seasoned with spice, these are the best comfort food.
- Bell pepper and corn - more healthy vegetables for your nachos.
- Mozzarella - so creamy, use the type that comes in a packet with water rather than harder cheese.
- Pumpkin seeds - for a crunchy garnish.
- Sweet paprika - to add a hint of spice to the potatoes.
- Salad leaves - use the type you prefer. My low histamine readers will likely want to avoid spinach.
- Tahini - to make the creamy dressing.
- Salt and (optional) pepper - to season.
📖 Variations to the recipe
To make the nachos vegan you can simply leave out the mozzarella cheese or use a vegan substitute if this works for you.
🔪 Step by step instructions
Making these vegetarian sweet potato nachos is super simple, with just a few steps:
Scatter the sweet potato and bell pepper onto your baking tray. Drizzle with olive oil, and sprinkle sweet paprika over the sweet potatoes. Bake until cooked through and so the potatoes are slightly brown at the edges.
Make the tahini sauce by combining the tahini and water, and stirring well until it comes together as a thick sauce. If you prefer a thicker texture add more tahini, or add water for a thinner consistency.
Arrange your sweet potatoes on a plate, and add the bell pepper, corn, mozzarella and salad leaves. Drizzle over the tahini sauce and sprinkle with the pumpkin seeds, salt and pepper, if using. Enjoy!
💭 Recipe tips and notes
- Bake the sweet potato until slightly crispy on the outside, with browning around the edges.
- If you aren't a fan of tahini then you cab make a simple oil-based dressing instead.
- For those who don't follow a low histamine diet, regular or smoked paprika can be used to season the potatoes as well.
🍝 More healthy comfort food
Sweet Potato Nachos (without Beans)
For the tahini sauce
- 2 tablespoon tahini
- 2 tablespoon warm water
- Preheat the oven to 180C / 360F and line a baking tray with parchment paper. Once at temperature scatter the sweet potato and bell pepper onto the tray. Drizzle them with olive oil, and sprinkle sweet paprika over the sweet potatoes. Bake for 20-25 minutes until cooked through and the potatoes are slightly brown at the edges.
- Make the tahini sauce by combining the tahini and water, and stirring well until it comes together as a thick sauce. If you prefer a thicker texture add more tahini, or add water for a thinner consistency.
- Arrange your sweet potatoes on a plate, and add the bell pepper, corn, mozzarella and salad leaves. Drizzle over the tahini sauce and sprinkle with the pumpkin seeds, salt and pepper, if using. Enjoy!
- The sweet potatoes should be slightly crispy on the edges and soft in the middle.
- Adjust the amount of spice to preference.
- If you follow a low histamine diet then you may wish to check that your mozzarella doesn't come in vinegar.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- tahini, for which sesame rates 1.
- black pepper, which rates as 2.
- ensure any salad leaves are low histamine.