It’s humongous!!

This is how the raw vegan loaded cauliflower nachos (with refried sweet potato) turned out. Recipe from the ULTIMATE RAW VEGAN BUNDLE 2025 which ends in 12 hours.

It’s a recipe by Skye Conway @roar.skye in her eBook ROAR DINNERS

Raw Vegan Dinner Recipes That Will Make You Fall in Love with a Raw Vegan Lifestyle

💥All recipes are full of flavour and fun to make, using a variety of raw ingredients.

💥These recipes put a twist on your favourite dinner classics, including gnocchi, pizza, sushi, soups, noodles, dumplings, loaded nachos, and more.

💥Learn, create, and be inspired by the many delicious flavour dimensions of low-fat raw vegan recipes.

Regular Price • $29.99

This is from the ULTIMATE RAW VEGAN BUNDLE 2025 which is ending in 12 hours at 11.59pm PST 11 May 2025.

Thanks Skye for letting me try & share your recipe!

INGREDIENTS:

Base1.5 kg (3 lb 5 oz) cauliflower

Sweet Potato Nacho Sauce

500 g (1 lb 2 oz) sweet potato

200 g (7 oz) tomato
150 g (5 oz) red bell pepper
2 g (0.07 oz) garlic

10 g (0.35 oz) jalapeño
15 ml (0.5 fl oz) 1 tablespoon lemon juice

METHOD

Step 1: Chop the cauliflower for the base of the nachos and spread it evenly over a lined dehydrator tray.

Step 2: For the sweet potato nacho sauce, chop the tomato and red bell pepper (removing the seeds and stalk) and place them into a high-speed blender. Peel the sweet potato, cut it into small pieces, and add it to the blender as well. Then, add the garlic, jalapeño, and lemon juice. Blend everything together until smooth.

Step 3: Pour the sauce over the cauliflower on the dehydrator tray. Place the tray into the dehydrator at 110°F for 5 hours.

SALSA

250 g (8 oz) tomato (about 8 tomatoes)

165 g (5.8 oz) red bell pepper
1 tablespoon lemon juice
15 g (0.5 oz) Spanish onion

3 g (0.1 oz) garlic
12 g (0.42 oz) Medjool dates (pitted) (about 2 dates)
5 g (0.18 oz) coriander

Step 4: Next, make the salsa by chopping the tomato and red bell pepper (removing the seeds and stalk). Add them to a food processor along with the lemon juice, Spanish onion, garlic, and dates. Blend until combined. Then, add the coriander and pulse until evenly mixed.

Sour Cream Sauce

100 g (3.5 oz) coconut meat

60 g (2.1 oz) lime (peeled) - use the whole lime
3⁄4 cup water

TOPPINGS

400 g (14 oz) rockmelon
250 g (8 oz) tomato
150 g (5 oz) fresh corn kernels

150 g (5 oz) baby bell peppers

50 g (1.75 oz) jalapeños
250 g (8 oz) tomato
60 g (2.1 oz) avocado

GARNISH
30ml (1.5 fl oz ) 2–3 tablespoons of juice lime

Watch how to make it here, Part 1

And then watch Part 2 here.

Only 12 HOURS LEFT for the Ultimate Raw Vegan Bundle, get it here.

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Your tired chef,

Raw Chef Yin

P.S. Get ready for many emails from me to remind you about the bundle ending... You can read or ignore or delete or even unsubscribe if you prefer not to see them. Just letting you know :)

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