What are the main ingredients in Knife & Fork Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Knife & Fork Nachos?

Calories: 782, Carbs: 90 grams, Fat: grams, Protein: 42.1 grams, Sugar: 27.8 grams, Salt: 1482 grams

How do I prepare Knife & Fork Nachos?

CRISPY KALE: When the sweet potato reaches the halfway mark, remove the tray from the oven and spread the spheres further out over the base and up the sides of the tray. Scatter over the kale and return to the oven for 7-8 minutes until crispy. LOOKING GOOD…: When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans and corn. Evenly sprinkle with the remaining Spanish Rub and the mozzarella. Return to the oven and bake for 6-8 minutes until the cheese is melted and golden. DINE LIKE A KING: Plate up the loaded sweet potato “nachos” and cover in dollops of chive-infused cottage cheese. Finish off with scatterings of crispy onions, chopped jalapeños, and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef! NA-CHO ORDINARY NACHOS!: Preheat the oven to 200°C. Spread out the sweet potato spheres on a roasting tray. Coat in oil, ½ of the Spanish Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. A LITTLE PREP: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.

What should be prepared from my kitchen to make Knife & Fork Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Knife & Fork Nachos

Name: Knife & Fork Nachos
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

These ‘nachos’ are made of golden roast sweet potato, loaded with flakey kale, piles of beans and corn, melty mozzarella, and chive-y cream cheese. With a crunch of crackly onions and a bite from jalapeño to boot!

Knife & Fork Nachos

with spiced sweet potato, cottage cheese & crispy onions

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Corn
Cottage Cheese
Crispy Onions
Fresh Chives
Grated Mozzarella
Kale
Kidney Beans
Lemon
Lemons
NOMU Spanish Rub
Sliced Pickled Jalapeños
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres on a roasting tray. Coat in oil, ½ of the Spanish Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the sweet potato reaches the halfway mark, remove the tray from the oven and spread the spheres further out over the base and up the sides of the tray. Scatter over the kale and return to the oven for 7-8 minutes until crispy.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans and corn. Evenly sprinkle with the remaining Spanish Rub and the mozzarella. Return to the oven and bake for 4-6 minutes until the cheese is melted and golden.
DINE LIKE A KING
Plate up the loaded sweet potato “nachos” and cover in dollops of chive-infused cottage cheese. Finish off with scatterings of crispy onions, chopped jalapeños, and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!

Sweet Potato - 250g
NOMU Spanish Rub - 15ml
Kale - 100g
Cottage Cheese - 65ml
Fresh Chives - 4g
Lemon - 1
Kidney Beans - 120g
Corn - 50g
Grated Mozzarella - 75g
Crispy Onions - 10ml
Sliced Pickled Jalapeños - 20g

Download the Recipe

Serves 2

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres on a roasting tray. Coat in oil, ½ of the Spanish Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the sweet potato reaches the halfway mark, remove the tray from the oven and spread the spheres further out over the base and up the sides of the tray. Scatter over the kale and return to the oven for 7-8 minutes until crispy.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans and corn. Evenly sprinkle with the remaining Spanish Rub and the mozzarella. Return to the oven and bake for 6-8 minutes until the cheese is melted and golden.
DINE LIKE A KING
Plate up the loaded sweet potato “nachos” and cover in dollops of chive-infused cottage cheese. Finish off with scatterings of crispy onions, chopped jalapeños, and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!

Sweet Potato - 500g
NOMU Spanish Rub - 30ml
Kale - 200g
Cottage Cheese - 125ml
Fresh Chives - 8g
Lemon - 1
Kidney Beans - 240g
Corn - 100g
Grated Mozzarella - 150g
Crispy Onions - 20ml
Sliced Pickled Jalapeños - 40g

Download the Recipe

Serves 3

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres on a roasting tray – use two trays if necessary. Coat in oil, ½ of the Spanish Rub, and a little seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the sweet potato reaches the halfway mark, remove the tray from the oven and spread the spheres further out over the base and up the sides of the tray. Scatter over the kale and return to the oven for 8-10 minutes until crispy.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans and corn. Evenly sprinkle with the remaining Spanish Rub and the mozzarella. Return to the oven and bake for 7-10 minutes until the cheese is melted and golden.
DINE LIKE A KING
Plate up the loaded sweet potato “nachos” and cover in dollops of chive-infused cottage cheese. Finish off with scatterings of crispy onions, chopped jalapeños, and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!

Sweet Potato - 750g
NOMU Spanish Rub - 45ml
Kale - 300g
Cottage Cheese - 170ml
Fresh Chives - 12g
Lemons - 2
Kidney Beans - 360g
Corn - 150g
Grated Mozzarella - 225g
Crispy Onions - 30ml
Sliced Pickled Jalapeños - 60g

Download the Recipe

Serves 4

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres on a roasting tray – use two trays if necessary. Coat in oil, ½ of the Spanish Rub, and a little seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
A LITTLE PREP
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with ¾ of the chopped chives. Combine with the lemon zest and a squeeze of lemon juice, both to taste. Season and set aside for serving.
CRISPY KALE
When the sweet potato reaches the halfway mark, remove the tray from the oven and spread the spheres further out over the base and up the sides of the tray. Scatter over the kale and return to the oven for 8-10 minutes until crispy.
LOOKING GOOD…
When the kale is crispy, remove the tray from the oven and scatter over the drained kidney beans and corn. Evenly sprinkle with the remaining Spanish Rub and the mozzarella. Return to the oven and bake for 7-10 minutes until the cheese is melted and golden.
DINE LIKE A KING
Plate up the loaded sweet potato “nachos” and cover in dollops of chive-infused cottage cheese. Finish off with scatterings of crispy onions, chopped jalapeños, and the remaining chives. Serve with a lemon wedge on the side. Time to feast, Chef!