Veggie Nachos

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Nachos are a yummy treat, and sometimes you just want the real deal. Other times, you might just want the flavour of nachos and feel open to different options. In this video recipe, I am going to show you a healthified version of nachos using roasted veggies in place of nacho chips. Choose which ever option would help you feel satisfied.
If you feel skeptical about this healthified version of nachos, know that my 14-year old was really impressed with this recipe. If you would like to cook along with me, below is the recipe. Gather all your ingredients and follow along with me in this recipe video!
5 from 1 reviews
Cauliflower Nachos
Prep time
Cook time
Total time
Recipe type: snack, vegetable side
Serves: 4-6
  • 1 Head Cauliflower, cut into slices
  • 4 Carrots, sliced on the diagonal
  • 1 Onion, sliced into rings
  • 3 Tbsp Oil (I am using Camelina oil)
  • Taco seasoning:
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • Shredded cheese ¾ cup
  • Your favourite nacho toppings:
  • Grape or cherry tomatoes
  • Olives
  • Avocado or guacamole
  • Parsley or cilantro
  1. Preheat your oven to 400 degrees F.
  2. In a large bowl, add in your prepared vegetables.
  3. Top your vegetables with oil and taco seasoning, and mix together so that the vegetables are lightly coated in oil and spice. Place on a large baking tray lined with parchment or aluminum foil. Arrange in a single layer so you can get the vegetables to roast instead of steam. Roast for 20-25 minutes or until cooked.
  4. Sprinkle the shredded cheese overtop the cooked vegetables. Pop back in the oven for about 5 minutes or until the cheese is melted. Remove from oven.
  5. Top with your favourite nacho toppings. Enjoy!

If you do make this recipe, please send me a picture of your version of Veggie Nachos!

ps – and if you liked my video recipe, please hit Like and Subscribe to my YouTube Channel!

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

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