Colourful Vegan Summertime Nachos


High Protein | Low Carb | Vegan

Who’s ready for the PERFECT summer time nachos?! These lean-chos are colourful, flavourful and 100% vegan friendly! Perfect to have as a poolside snack or as a BBQ appetizer! They are super quick, easy and versatile! You can top these lean-chos with any lean topics of your choice, such as olives, lettuce, or what I chose, tomatoes and guacamole!

To keep these nachos lean and low carb, instead of using store bought chips, I used sweet potatoes chips! Sweet potatoes are one of my FAVOURITE low carb alternatives! Regular nacho chips are fried, and packed with preservatives, processed fats, and refined carbs! These homemade sweet potato chips contain HEALTHY carbs, and are baked instead of fried! If you want to get a super even cook and thin sliced chip to better resemble nachos, try using a mandolin to cut your sweet potato!

For the protein, in order to keep this dish vegan, I used Gardein meatless beef! The addition of the meat  gives this dish some protein! It also adds some great flavour and tastes leanmazing with the sweet potato chips! Now, if you prefer, you can substitute this meatless meat for regular ground beef or chicken! You can also choose to substitute the dairy free cheese with regular cheese if you are looking for some lean, non-vegan nachos!

Guacamole is one of my favourite dips! Not only is it leanlicious, but it also provides the dish with a healthy source of fat and omega-3’s! You can choose to serve the guacamole on top or you can simply have it on the side as a dipping sauce!

If you are a sour cream lover and NEED some to dip your lean-chos in, try subbing sour cream for plain greek yogurt! Although it may sound odd, plain greek yogurt taste exactly like sour cream but it a WAY healthier option!

As always, cook along with me! Try out this recipe, post it on Instagram and tag @LEANSQUAD so I can see your LEANLICIOUS creations!

Here’s how to make it:


  • 2 medium tomatoes, diced

  • 2 tbsp fresh cilantro, chopped

  • 2 avocados

  • 1-2 tbsp lime or lemon juice

  • 2 tbsp green onions chopped

  • 3 large sweet potatoes

  • 4 tbsp melted coconut oil

  • 2 tsp salt

  • 1 medium yellow onion

  • 1 lb of Gardein MEATLESS ground beef

  • 2 cloves of garlic, minced

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • 1 tbsp tomato paste

  • 12 oz. can diced tomatoes

  • ½ a tsp of pepper

  • Dairy free cheese, to taste

  • 1 tbsp green onion, chopped


  1. Preheat oven to 375℉

  2. Peel then slice sweet potatoes thinly, You can use a mandolin or sharp knife.

  3. Toss with 3 tbsp of coconut oil and 1 tsp of salt and pepper in large bowl.

  4. Line a baking sheet with parchment paper and place sweet potatoes in single layer.

  5. Bake for 10 minutes, flip then bake another 10 minutes, or until browned.

  6. While sweet potatoes are cooking, Melt 1 tsp of coconut oil in large skillet.

  7. Add garlic and onion, cook for about 2 minutes

  8. Add meatless ground beef, cook for 4-5 minutes, stir often to break it apart

  9. Add diced tomatoes, tomato paste, cumin, paprika, salt and pepper, stir until combined

  10. Take the meat off the heat

  11. In separate bowl, mash avocados then combine with lime or lemon juice, cilantro and diced tomatoes.

  12. Sprinkle dairy free cheese on top of sweet potato chips and bake just until cheese is melted, about 5 minutes

  13. To assemble, place sweet potatoes on the bottom of the plate, next add the beef mixture, then guacamole and to top it off, a sprinkle of green onion. (can also serve guac on the side)

  14. Serve while hot!

Follow along with me on my Youtube video!: