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Sheet Pan Nachos

Heart Healthy Sheet Pan Nachos Recipe

               
Sheet Pan Nachos
Loaded nachos are always a good idea, and this vegan recipe full of fresh veggies and bold, herbaceous flavor is no exception. Try a bite of creamy cashew sauce layered with crisp cauliflower, chopped tomatoes, and jalapeños for a heart-healthy win.
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Ingredients
Recipe yields 10 servings
Cashew Sauce
1/4 cup raw unsalted cashews
1/2 cup water
1 tsp fresh lemon juice
1/8 tsp salt
1 Tbsp fresh minced cilantro, plus additional for garnish
1 Tbsp minced fresh scallions
1/2 tsp garlic powder
Black pepper to taste
Nachos
1 Tbsp olive oil
4 cups cauliflower, cut into bite-size pieces
1/4 cup cashew sauce (see above)
4 Tbsp hot sauce, or to taste
10 oz baked tortilla chips
Toppings
1 avocado, pitted, peeled and sliced
3 radishes, thinly sliced
1 tomato, chopped
2 Tbsp chopped scallions
1 jalapeño pepper, thinly sliced (optional)
Lime wedges and for garnish
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Helpful how to videos
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Directions
Cashew Sauce
Step 1

In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, or up to 8 hours.

Step 2

Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée, adding more water as needed for desired consistency. Transfer to a bowl and add the cilantro, scallions, garlic powder and black pepper. Stir to combine. Set aside.

Nachos
Step 1

Preheat the oven to 400°. In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until it is tender and starts to brown, about 8 to 10 minutes.

Step 2

In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.

Step 3

On a large rimmed baking sheet, arrange the tortilla chips in one layer. Spread the cooked cauliflower over the tortilla chips. Bake for about 5 minutes, to warm the chips.

Step 4

Remove from oven, and top with a drizzle of the remaining 1 to 2 tablespoons cashew sauce, avocado, radishes, tomato, scallions, jalapeño if using, and additional cilantro and lime wedges for garnish.

Toppings
Time: 45 minutes
Servings: 10
Calories: 190
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/4 cup
Per serving:
calories:190
total fat:7g
sat fat:1g
cholesterol:0mg
sodium:469mg
total carb:27g
fibers:5g
sugars:1g
proteins:4g

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Heart Healthy Sheet Pan Nachos Recipe
Ingredients
Recipe yields 10 servings
Cashew Sauce
1/4 cup raw unsalted cashews
1/2 cup water
1 tsp fresh lemon juice
1/8 tsp salt
1 Tbsp fresh minced cilantro, plus additional for garnish
1 Tbsp minced fresh scallions
1/2 tsp garlic powder
Black pepper to taste
Nachos
1 Tbsp olive oil
4 cups cauliflower, cut into bite-size pieces
1/4 cup cashew sauce (see above)
4 Tbsp hot sauce, or to taste
10 oz baked tortilla chips
Toppings
1 avocado, pitted, peeled and sliced
3 radishes, thinly sliced
1 tomato, chopped
2 Tbsp chopped scallions
1 jalapeño pepper, thinly sliced (optional)
Lime wedges and for garnish
Directions
Cashew Sauce
Step 1

In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, or up to 8 hours.

Step 2

Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée, adding more water as needed for desired consistency. Transfer to a bowl and add the cilantro, scallions, garlic powder and black pepper. Stir to combine. Set aside.

Nachos
Step 1

Preheat the oven to 400°. In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until it is tender and starts to brown, about 8 to 10 minutes.

Step 2

In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.

Step 3

On a large rimmed baking sheet, arrange the tortilla chips in one layer. Spread the cooked cauliflower over the tortilla chips. Bake for about 5 minutes, to warm the chips.

Step 4

Remove from oven, and top with a drizzle of the remaining 1 to 2 tablespoons cashew sauce, avocado, radishes, tomato, scallions, jalapeño if using, and additional cilantro and lime wedges for garnish.

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