This meal is a STAPLE for me and one of my favorite comfort meals. It’s so satisfying and nourishing. It’s also SUPER easy to whip up. If you’ve never tried sweet potato nachos, let this be your sign to try them ASAP!
Slice Japanese sweet potato into coins and bake at 450°F (230°C) for 20-30 minutes until tender. For the tofu scramble, sauté bell pepper, onion, and mushrooms until softened. Add tofu and scramble it, seasoning with turmeric, black pepper, chili powder, garlic powder, cumin, and salt. Once the sweet potato coins are baked, top them with the tofu scramble, cashew queso, salsa, cilantro, and avocado.
