Healthy Sweet Potato Nachos with Spicy Vegan Cheese

For the spicy vegan cheese: Blend 1/2 cup soaked cashews (soaked for 1 hour in warm water), 2 tbsp pumpkin seeds, 1/2 small jalapeño, 1 clove garlic, 2 tbsp water, 1 tbsp lemon juice, salt, pepper, garlic powder, chili powder and paprika until smooth. Store in the fridge for up to 4 days; it also makes a great dip.

For the nachos: Thinly slice 2 sweet potatoes into rounds. Toss them with avocado oil, salt, pepper, chili powder, paprika, garlic powder, cumin, and a dash of cayenne. Spread them on a baking sheet and bake at 425 degrees Fahrenheit for 40 minutes, flipping halfway through. When the sweet potatoes have about 10 minutes left to cook, add some diced zucchini and bell pepper to the side of the same sheet pan to roast alongside them. Once cooked, top the sweet potatoes with the roasted bell pepper, zucchini, optional pepper jack cheese, black beans, and cooked ground turkey (seasoned with the same seasonings as the sweet potatoes). Broil until the cheese is melted. Finally, top with fresh tomatoes, the spicy vegan cheese (or store-bought vegan cheese), thinly sliced fresh jalapeños, cilantro, avocado, salsa, and a dollop of Greek yogurt.