eCook Meal
Knife & Fork Nachos
with spiced sweet potato, cottage cheese & crispy onions
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!
Serving guide
Choose your portion size.
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
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
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
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 - 1kg
NOMU Spanish Rub - 60ml
Kale - 400g
Cottage Cheese - 250ml
Fresh Chives - 15g
Lemons - 2
Kidney Beans - 480g
Corn - 200g
Grated Mozzarella - 300g
Crispy Onions - 40ml
Sliced Pickled Jalapeños - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R274.83
for 4 servings · R68.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Cottage Cheese needs 250 mlMedium Fat Cream Cheese with Black Pepper 100 g R44.99 · whole pack (size can't be divided)R44.99
-
Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Sliced Pickled Jalapeños needs 80 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 20% of packR12.00
-
Kale needs 400 gKale Min 350 g 350 g at R35.99 · 1.14× packR41.13
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Grated Mozzarella needs 300 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 38% of packR56.25
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Knife & Fork Nachos?
The preparation time for Knife & Fork Nachos with spiced sweet potato, cottage cheese & crispy onions is between 30 and 45 minutes.
What is the total time required to make Knife & Fork Nachos with spiced sweet potato, cottage cheese & crispy onions?
The total time required to make Knife & Fork Nachos with spiced sweet potato, cottage cheese & crispy onions is between 45 and 60 minutes.
How many servings does Knife & Fork Nachos provide?
4 servings
What are the main ingredients in Knife & Fork Nachos?
Corn, Cottage Cheese, Crispy Onions, Fresh Chives, Kale, Kidney Beans, Lemon, Mozzarella, NOMU Spanish Rub, Pickled Jalapeño, Sweet Potato
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?
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! 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. 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.
What should be prepared from my kitchen to make Knife & Fork Nachos?
Corn, Cottage Cheese, Crispy Onions, Fresh Chives, Kale, Kidney Beans, Lemon, Mozzarella, NOMU Spanish Rub, Pickled Jalapeño, Sweet Potato
How many calories does Knife & Fork Nachos have?
782 calories
How much fat content does Knife & Fork Nachos have?
grams