These ‘nachos’ are made of crisp slithers of roast sweet potato. Jolly taste buds, a full tummy, clean hands, minimal kitchen mess, and the indulgence of melted mozzarella make this a standout dinner!
Knife & Fork Nachos
Knife & Fork Nachos
with spiced sweet potato, smooth cottage cheese & crispy onions
Hands on Time: 30 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Corn
- Crispy Onions
- Fresh Chives
- Grated Mozzarella
- Kale
- Kidney Beans
- Lime
- Limes
- NOMU Spanish Rub
- Sliced Pickled Jalapeños
- Smooth Cottage Cheese
- Sweet Potato
- Sweet Potatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres in an ovenproof dish. 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 lime zest and a squeeze of lime 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 dish. 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 remaining chives. Serve with a Lime wedge on the side. Time to feast, Chef!
NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres in a large ovenproof dish. 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 lime zest and a squeeze of lime 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 dish. 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 remaining chives. Serve with a Lime wedge on the side. Time to feast, Chef!
NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres in a large ovenproof dish. 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 lime zest and a squeeze of lime 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 dish. 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 remaining chives. Serve with a Lime wedge on the side. Time to feast, Chef!
NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres in a large ovenproof dish – use two dishes 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 lime zest and a squeeze of lime 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 dish. 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 remaining chives. Serve with a Lime wedge on the side. Time to feast, Chef!
Frequently Asked Questions
What is the preparation time for Knife & Fork Nachos?
The preparation time for Knife & Fork Nachos with spiced sweet potato, smooth cottage cheese & crispy onions is between 30 and 40 minutes.
What is the total time required to make Knife & Fork Nachos with spiced sweet potato, smooth cottage cheese & crispy onions?
The total time required to make Knife & Fork Nachos with spiced sweet potato, smooth cottage cheese & crispy onions is between 45 and 55 minutes.
How many servings does Knife & Fork Nachos provide?
4 servings
What are the main ingredients in Knife & Fork Nachos?
Corn, Crispy Onions, Fresh Chives, Grated Mozzarella, Kale, Kidney Beans, Lime, Limes, NOMU Spanish Rub, Sliced Pickled Jalapeños, Smooth Cottage Cheese, Sweet Potato, Sweet Potatoes
What is the nutritional information of Knife & Fork Nachos?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Knife & Fork Nachos?
NA-CHO ORDINARY NACHOS!: Preheat the oven to 200°C. Spread out the sweet potato spheres in a large ovenproof dish. 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 lime zest and a squeeze of lime 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 dish. 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 remaining chives. Serve with a lime wedge on the side. Time to feast, Chef!
What should be prepared from my kitchen to make Knife & Fork Nachos?
Corn, Crispy Onions, Fresh Chives, Grated Mozzarella, Kale, Kidney Beans, Lime, Limes, NOMU Spanish Rub, Sliced Pickled Jalapeños, Smooth Cottage Cheese, Sweet Potato, Sweet Potatoes
How many calories does Knife & Fork Nachos have?
calories
How much fat content does Knife & Fork Nachos have?
grams
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