Thanksgiving Sweet Potato Nachos

Thanksgiving Sweet Potato Nachos Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 25 minutes


3 medium sweet potatoes, peeled

3 cups shredded Brussels sprouts

1 Tbsp olive oil or ¼ cup vegetable broth

1 Tbsp garlic powder

1 tsp sage

1 tsp thyme

½ tsp marjoram

1 tsp rosemary

½ tsp nutmeg

2 Tbsp vegan poultry seasoning

salt to taste

freshly ground black pepper, to taste

1 14.5-oz can lentils, drained and rinsed

leftover vegan turkey, chopped (optional)

1 cup Mushroom-free Vegan Gravy

1 cup store-bought fried onions

½ cup Italian parsley, chopped


1Preheat the oven to 350°F.

2Cut each sweet potato lengthwise into 8 wedges. Slice each wedge crosswise.

3On a baking sheet lined with a silpat mat, place the sweet potatoes and Brussels sprouts. Toss everything with the olive oil (or vegetable broth), garlic powder, sage, thyme, marjoram, rosemary, nutmeg, poultry seasoning, salt and pepper to taste.

4Roast the vegetables for 20 minutes. Add the lentils and vegan turkey (if using). Bake for a few more minutes until everything is heated through. Remove from the oven and drizzle with the desired amount of the Mushroom-free Vegan Gravy. Garnish with the fried onions and fresh parsley. Serve with more gravy on the side.

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