A flavorful and satisfying vegan sweet potato nacho bowl, featuring baked sweet potato coins, sautéed bell pepper, mushrooms, and tofu, topped with vegan queso, salsa, avocado, and cilantro.
1. Preheat oven to 450°F (232°C).
2. Cut the sweet potato into coins and bake for 25-35 minutes, or until tender and slightly caramelized.
3. While the sweet potato bakes, prepare the greens by massaging them with apple cider vinegar, nutritional yeast, and garlic powder.
4. Sauté the bell pepper, mushrooms, and tofu in a pan until cooked through. Season them generously with chili powder, cumin, garlic powder, salt, turmeric, and black pepper.
5. Assemble the bowl: Start with the massaged greens, then add the baked sweet potato coins, and the sautéed bell pepper, mushrooms, and tofu.
6. Top with a generous dollop of Credo Foods queso, salsa, sliced or mashed avocado, and fresh cilantro.
