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Ingredients
  • FOR THE "CHEESY" SAUCE:
  • 4 ounces cauliflower florets
  • (fresh or frozen) (≈1 cup)
  •  
  • 2⁄3 cup low-sodium vegetable broth
  •  
  • 4 ounces Yukon Gold potatoes
  • scrubbed & cut into ½-inch chunks
  •  
  • 1⁄4 yellow onion
  • chopped (≈ 1⁄4 cup)
  •  
  • 1 clove garlic
  • halved (≈1 teaspoon)
  •  
  • 1⁄4 cup plant milk
  •  
  • 1 dash ground turmeric
  •  
  • sea salt
  •  
  • freshly ground black pepper
  • FOR THE SWEET POTATO NACHOS:
  • 3 sweet potatoes
  • peeled & thinly sliced (see tip) (≈1 1⁄2 pound)
  •  
  • 2 teaspoons chili powder
  •  
  • 1⁄2 teaspoon ground cumin
  •  
  • 1 (15-oz) can black beans
  • drained & rinsed (≈1 1⁄2 cup)
  •  
  • 5 ounces frozen corn
  • thawed (≈1 cup)
  •  
  • 1⁄2 cup salsa
  • FOR THE TOPPINGS:
  • 1 jalapeño
  • (optional), seeded & sliced
  •  
  • 2 scallions
  • (white & green parts) thinly sliced
  •  
  • 1⁄4 red onion
  • finely chopped (≈ 1⁄4 cup)
  •  
  • 2 tablespoons fresh cilantro
  • (optional)
Steps
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