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: , 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?

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

Knife & Fork Nachos

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

with spiced sweet potato, smooth cottage cheese & crispy onions

Hands on Time: 30 - 40 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Sweet Potato - 250g
NOMU Spanish Rub - 15ml
Kale - 50g
Smooth Cottage Cheese - 65ml
Fresh Chives - 4g
Lime - 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 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!

Sweet Potato - 500g
NOMU Spanish Rub - 30ml
Kale - 100g
Smooth Cottage Cheese - 125ml
Fresh Chives - 8g
Lime - 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 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!

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

Download the Recipe

Serves 4

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!