This vegan nachos recipe with sweet potatoes is a gluten free and a super fun easy foil pack meal or snack!
If you’re looking some easy fuss-free family friendly meals to throw on the BBQ or grill… then hobo dinners are a classic for a reason. This vegan nachos recipe with sweet potatoes can be a balanced meal or a fun healthy take on a sharable snack. Either way, they’re going to become one of your favourites.
Table of contents
Why This Recipe Works
I do love a food foil pack dinner, especially on the grill, because you can literally just pop everything into the foil, cook away, and have next to zero clean up at the end of it. I also love this recipe because it’s
- Great for those with diet restrictions (vegan and gluten free!)
- Customizable – you can add whatever toppings you and your family love!
- Quick to make, only requires 5 simple steps!
Key Ingredients
Sweet potatoes– I like to slice mine thin enough that they cook through but not so thin that you can’t pick them up under all those toppings!
Black beans– Go with the no salt added if you can find it so that way you can control the amount of sodium in your meal.
Young jackfruit – Have you played with jackfruit? This is a really awesome fruit that when shredded looks and tastes like pulled pork, so it’s a great fun vegan BBQ alternative.
BBQ sauce– You can use your favourite and make it as spicy as you like.
Veggies– I like bell pepper, avocado and jalapeno.
Vegan Cheese– Because it’s not nachos without cheese!
How To Make This Recipe
Step 1: Preheat BBQ to medium high heat and spray 4 sheets of foil with nonstick spray.
Step 2: In a bowl, toss the sweet potato slices with olive oil and divide between four packs. Season with generous pinches of salt, cumin and chilli powder.
Step 3: In a small bowl, mix the jackfruit with the BBQ sauce and add to the sweet potatos, along with the black beans, bell pepper, jalapeno and cheese.
Step 4: Fold the foil at the top down, and then fold the ends in to fully seal the packet. Grill for 15-20 minutes or until the potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.
Step 5: For oven instructions: Preheat oven to 375 F. Bake for 20-22 minutes, or until the sweet potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.
Expert Tips
Looking for something to serve with this vegan nachos recipe? Honestly, because you have carbs from the sweet potato, protein in the beans, veggies and fat from the avocado, you kinda have everything you might want in a single meal. But if you wanted to serve this with a nice gazpacho or salad, it would totally go over well. Or maybe a healthy summer cocktail like this mango margarita.
If you’re interested in baking vs grilling this vegan nachos recipe, check out the recipe card below for fully oven instructions!
Recipe FAQs
Of course, the deal with nachos is you can get to add one whatever random things you have, and if you’re not vegan, you can absolutely throw on real cheese.
White potatoes would be equally delicious here, and would also keep this recipe fully gluten free. If you wanted you could also use corn tortilla chips for a more authentic nacho experience.
These grilled nachos are delicious with leftover pulled chicken, pork or steak. I do recommend having it already cooked. The only thing I don’t suggest is shrimp because by the time the potatoes cook, the shrimp will be really dry and rubbery.
What kid doesn’t like nachos? I just suggest if your kids are sensitive to spice to make sure you go easy on the chilli pepper and spicy BBQ sauce.
More Recipes You Might Like
Love quick and delicous meals like this vegan nachos recipe? We love foil pack meals here at Abbey’s Kitchen, so check out some of our favourites right here:
What are some of your go to foil pack meals? Have you tried this vegan nachos recipe? Leave me a comment below!
Vegan Nachos Recipe with Sweet Potatos | Vegan
Ingredients
- 2 large sweet potato peeled and cut into 1/4” inch slices
- 1 tbsp extra virgin olive oil
- Pinch each chili cumin and salt
- 1 19 oz can no salt added black beans drained and rinsed
- 1 400 ml can young jackfruit pulled into pieces
- 6 tbsp bbq sauce
- 1 red bell pepper finely diced
- 1/2 jalapeno seeds and ribs removed, minced
- 1 cup shredded vegan cheese
- 1 avocado diced for serving
- Juice of 1/2 lime for serving
- Cilantro for serving
Instructions
- Preheat BBQ to medium high heat and spray 4 sheets of foil with nonstick spray.
- In a bowl, toss the sweet potato slices with olive oil and divide between four packs. Season with generous pinches of salt, cumin and chilli powder.
- In a small bowl, mix the jackfruit with the BBQ sauce and add to the sweet potatos, along with the black beans, bell pepper, jalapeno and cheese.
- Fold the foil at the top down, and then fold the ends in to fully seal the packet. Grill for 15-20 minutes or until the potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.
- For oven instructions: Preheat oven to 375 F. Bake for 20-22 minutes, or until the sweet potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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