Roasted Veggie Sheet Pan Nachos Recipe
By Hot For Food
🔪Prep Time: 45 minutes
👩🍳Cook Time: 40 minutes
8 slices kabocha squash or buttercup squash, sliced about ¼-inch thick and halved (16 halves total)
8 slices sweet potato, sliced ¼-inch thick
3 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 pieces
4 tbsp vegetable oil, divided or cooking oil spray
sea salt, to taste
ground black pepper, to taste
pico de gallo
3 vine tomatoes, diced
1/2 a jalapeño, diced and seeds removed (add more pepper for extra heat)
1/4 finely chopped red onion
3 garlic cloves, minced
1 lime, juiced
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/4 C packed fresh cilantro
1/2 tsp sea salt
1/2 tsp ground black pepper
1 batch nacho cheese
1/2 C sliced black olives
1/2 C canned black beans, rinsed and drained
1 avocado, diced
1/4 C pickled jalapeños
1/4 C packed fresh cilantro
1 C vegan sour cream
1/2 C salsa verde (such as La Costena)
1Preheat oven to 425°F.
2Spray the baking sheet with vegetable cooking spray.
3Arrange 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).
4Spray 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.
5Bake 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.
6To 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.
7Remove 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.
8Place 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.
9Serve 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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.