These vegan pumpkin nachos are the perfect comforting fall appetizer, with oven-roasted seasoned pumpkin, black beans, and generous dollops of guacamole, salsa, and vegan cheese! It’s an incredibly easy recipe that requires minimum ingredients, is highly customizable, and simply perfect for sharing with family and friends!
Ingredients
- ½ pumpkin
- Nacho chips
- Beans
- Salsa
- Vegan cheese
- Guac
- Minced cilantro
- Spring onions
Instructions
- Roast half a pumpkin for 20 mins, skin, cut into cubes and drizzle with olive oil, salt, garlic, and onion powder and set into the oven for another 10 mins.
- Layer on a tray, minus cilantro and spring onions, and bake for 10 mins at 350ºF/180ºC.
Notes
Find more of Sarah’s recipes on @sculptedkitchen.
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Recipe & photography by Sarah Kermalli (@sculptedkitchen).
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