1. Cook 1 cup of lentils in 3-4 cups of water according to package instructions (this typically takes 20-25 minutes).
2. While the lentils are cooking, slice 3 small sweet potatoes into thin coins. Toss them with 2 tablespoons of olive oil.
3. Arrange sweet potato coins on a baking sheet and bake at 425F (220C) for 30 minutes, flipping them halfway through, until tender and lightly browned. Broil briefly at the end to get them extra crispy, watching closely to prevent burning.
4. When the lentils are almost done, sauté 1/2 a diced onion in olive oil for 5 minutes in a separate pan until softened.
5. Add 1 cup of the cooked lentils to the sautéed onion, along with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp chipotle powder, 1 tsp chili powder, and 1/2 tsp sea salt.
6. Stir in 1/2 cup water and 1/2 cup salsa.
7. Mash about half of the lentils in the pan to create a varied texture for the taco meat. Let the mixture simmer for a few minutes until all the liquid is absorbed and it reaches your desired consistency.
8. To assemble the nachos, layer the baked sweet potato coins (and optionally, plantain chips) on a plate or platter. Top generously with the lentil taco meat, vegan cheese, sliced avocado, diced tomato, and fresh onion.
