Say hello to your new favorite lightened-up, plant-based NACHOS!
If you follow me on Instagram, you know that I am all about sneaking in veggies in every recipe that I can which means often swapping buns and sliced bread for veggie “buns”.
Chips are no exception! I love crunchy, salty potato chips but sometimes you want all the goodness of nachos – but lightened-up.
Enter: cauliflower CHIP nachos!
This recipe is plant-based, made with black beans which are a good source of plant-protein and flavorful toppings including red onion, jalapeño, fresh lime juice and cilantro. However, if you want to up the protein and staying power feel free to add a lean protein source like baked chicken or ground turkey.
What brings this recipe together is the Fresh Cravings Kickin’ Queso Style Plant-Based Cashew Dip. These non-GMO organic dips are made with whole food-based ingredients and packed with nut-based protein from chia, hemp seeds and cashews. These vegan dips are also preservative-, soy-, and gluten-free.
Tag me on Instagram if you make this recipe!
|Prep Time||15 minutes|
|Cook Time||15 minutes|
- Air-fry cauliflower florets on a lined baking sheet in a single layer at 400 F for 15 minutes or until crisp-tender. Transfer to a serving plate and top with remaining ingredients.