Buffalo Cauliflower Sweet Potato Nachos

By Lindsay Oliver

These nachos are out of this world.  They’re plant-based, gluten-free, and you can make them vegan too.  Plus, sweet potato chips are a great option compared to corn tortillas.  Next time you have a get-together, your guests won’t be able to keep their hands off of these and you all can feel great eating them.

What I love about this buffalo cauliflower recipe is that you can also use it to make tacos!



  • 1 head cauliflower, cut into florets
  • 3 teaspoons olive or avocado oil
  • 1 tablespoon smoked paprika
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons hot sauce
  • 2 tablespoons siracha
  • 1 tablespoon olive or avocado oil
  • 1 lime, juiced
  • 1 bag sweet potato chips
  • 1-2 cups grated cheddar cheese*
  • 1 can black beans
  • 1 avocado, chopped
  • 2 tablespoons Badia Complete Seasoning (or something similar)
  • sliced tomato or cherry tomatos
  • sliced olives for topping
  • fresh cilantro for topping

*I tried making my nachos with vegan cheddar cheese and LOVED it.  Vegan cheese has always scared me and now I’m mad I never let it become part of my life sooner.


  1. Preheat oven to 400°F
  2. In a bowl, toss together the cauliflower florets, olive oil, paprika, salt, and pepper.  Spread out on a baking sheet and roast until tender, 20-25 minutes.
  3. While that’s roasting, heat up the blackbeans on low heat the stove.  I like to mix in a little bit of my favorite seasoning, Badia Complete Seasoning.
  4. In a large bowl, whisk together the hot sauce, sriracha, oil, and lime juice.
  5. Add the roasted cauliflower to the bowl and mix to coat.
  6. Scatter the sweet potato chips over the baking sheet. Top with the cauliflower, cheese, and black beans.
  7. Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
  8. Top with avocado, cilantro, olives, and tomatoes. Serve warm.