roasted veggie sheet pan nachos

source: https://www.hotforfoodblog.com/recipes/2019/04/10/roasted-veggie-sheet-pan-nachos/

What the hell is going on?! With all these vegans dropping like flies in the community I gotta hold it down with 100% vegetable content that’s anything but tiresome or lacking nutrients. In fact, these roasted veggie sheet pan nachos are likely one of the healthiest things on this blog, and it’s still N-A-C-H-O-S down to the core!

Don’t worry, you haven’t entered a bizzaro hot for food world where I eliminate tortilla chips from the menu for good, but in this case I’m roasting my favorite veggies and topping them with yummy nacho fixins’ including the famous nacho cheese… yes please!

This marks the first episode of easy vegan sheet pan meal ideas that are coming your way on the YouTube channel. Check out how to make them below or scroll on down for the full recipe.

roasted veggie sheet pan nachos

Ingredients

roasted veggies

8 slices kabocha squash or buttercup squash, sliced about ¼-inch thick and halved (16 halves total)8 slices sweet potato, sliced ¼-inch thick3 C broccoli florets, trimmed (about 1 head of broccoli)3 C cauliflower florets, trimmed (about 1/2 a large cauliflower)1/2 a small purple cabbage, whole leaves pulled off and cut into large 2 1/2 to 3-inch pieces4 tbsp vegetable oil, divided or cooking oil spraysea salt, to tasteground black pepper, to taste

pico de gallo

3 vine tomatoes, diced1/2 a jalapeño, diced and seeds removed (add more pepper for extra heat)1/4 finely chopped red onion3 garlic cloves, minced1 lime, juiced1/4 tsp chipotle chili powder1/4 tsp ground cumin1/4 C packed fresh cilantro1/2 tsp sea salt1/2 tsp ground black pepper

toppings

1 batch nacho cheese1/2 C sliced black olives1/2 C canned black beans, rinsed and drained1 avocado, diced1/4 C pickled jalapeños1/4 C packed fresh cilantro1 C vegan sour cream1/2 C salsa verde (such as La Costena)

Instructions

Preheat oven to 425°F.Spray the baking sheet with vegetable cooking spray.Arrange kabocha squash, sweet potato, broccoli and cauliflower in groups on a large baking sheet so it’s easier to remove the vegetables that cook quicker. You’re going to roast the purple cabbage separately after these vegetables are done (see note).Spray the tops of the vegetables with cooking spray and sprinkle with salt and pepper. If using vegetable oil, drizzle 2 tablespoons of oil on the vegetables and sprinkle with salt and pepper. Use your hands to get the vegetables coated evenly.Bake for 13 to 15 minutes and then flip to roast the other side, another 6 to 8 minutes. In the meantime, prepare the pico de gallo.To make the pico de gallo, pulse chop the ingredients in a food processor until fine and minced, or chop all the ingredients by hand and combine in a bowl and set aside.Remove any vegetables that are baked through and golden brown especially the sweet potato. You may need to roast the kabocha squash, broccoli and cauliflower for 2 to 3 more minutes. Place the cooked vegetables aside on a cooling rack and use the same baking sheet to roast the purple cabbage.Place the purple cabbage leaves on the same baking sheet in one layer. Spray with cooking spray, or drizzle remaining 2 tablespoons of oil and sprinkle with salt and pepper. Roast for 18 to 20 minutes, flipping halfway. In the meantime, make the nacho cheese or you can have it already prepared in advance.Serve your veggie nachos on the sheet pan. Top with nacho cheese and hot for food cashew sour cream or a pre-made product of your choice. Add olives, black beans, avocado, pickled jalapeños and cilantro. Serve with the pico de gallo and salsa verde, if desired.

Notes

The post roasted veggie sheet pan nachos appeared first on hot for food by Lauren Toyota.

vegan scalloped potatoes recipe

These vegan scalloped potatoes are a delightful twist on a classic with the added caramelized onions on top!

vegan caramelized onion scalloped potatoes

These vegan caramelized onion scalloped potatoes are a delightful twist on a classic and will satisfy everyone at your holiday gathering!

vegan pumpkin lasagna

I'm in the full-swing fall spirit, even though it's still nearly 95°F here in LA-I live in the valley! Those who are long-time hot for foodies know that I'm not into spooky eats. I like to keep it classy. Enter this vegan pumpkin lasagna.

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

These vegan cabbage rolls are stuffed with sundried tomatoes, mushrooms, and sunflower seed ricotta. Super delicious!

vegan scalloped potatoes recipe

vegan caramelized onion scalloped potatoes

vegan pumpkin lasagna

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

hot for food

Categories

Social Footprints