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 an ovenproof dish. Coat in oil, half of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. GET SOME PREP DONE: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with three-quarters of the chopped chives. Combine with the lime zest and a squeeze of lime juice, both to taste. Season and set aside for serving. POP THE KALE IN THE OVEN: When the sweet potato has 20 minutes remaining, remove the tray from the oven and spread the spheres out further – over the base and up the sides of the dish. Scatter over the dressed kale and return to the oven for 7-8 minutes until crispy. 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 chopped chives. Serve with a lime wedge on the side. Looks great, Chef! LOOKING GOOD…: Once the kale is crispy, remove the tray from the oven and scatter over the corn and drained kidney beans. To finish, sprinkle with the remaining Spanish Rub and the grated mozzarella. Return to the oven and bake for 6-8 minutes until the cheese has melted and become golden.

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 cottage cheese and melted cheddar make this a standout festive dinner!

Knife & Fork Nachos

with spiced sweet potato, 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
Low Fat Cottage Cheese
NOMU Spanish Rub
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 in an ovenproof dish. Coat in oil, half of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
GET SOME PREP DONE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with three-quarters of the chopped chives. Combine with the lime zest and a squeeze of lime juice, both to taste. Season and set aside for serving.
POP THE KALE IN THE OVEN
When the sweet potato is at the halfway mark, remove the tray from the oven and spread the spheres out further – over the base and up the sides of the dish. Scatter over the dressed kale and return to the oven for 7-8 minutes until crispy.
LOOKING GOOD…
Once the kale is crispy, remove the tray from the oven and scatter over the corn and drained kidney beans. To finish, sprinkle with the remaining Spanish Rub and the grated mozzarella. Return to the oven and bake for 4-6 minutes until the cheese has melted and become 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 chopped chives. Serve with a lime wedge on the side. Looks great, Chef!

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

Download the Recipe

Serves 2

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres in an ovenproof dish. Coat in oil, half of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
GET SOME PREP DONE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with three-quarters of the chopped chives. Combine with the lime zest and a squeeze of lime juice, both to taste. Season and set aside for serving.
POP THE KALE IN THE OVEN
When the sweet potato has 20 minutes remaining, remove the tray from the oven and spread the spheres out further – over the base and up the sides of the dish. Scatter over the dressed kale and return to the oven for 7-8 minutes until crispy.
LOOKING GOOD…
Once the kale is crispy, remove the tray from the oven and scatter over the corn and drained kidney beans. To finish, sprinkle with the remaining Spanish Rub and the grated mozzarella. Return to the oven and bake for 6-8 minutes until the cheese has melted and become 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 chopped chives. Serve with a lime wedge on the side. Looks great, Chef!

Sweet Potato - 500g
NOMU Spanish Rub - 30ml
Kale - 100g
Low Fat Cottage Cheese - 125ml
Fresh Chives - 8g
Lime - 2
Corn - 100g
Kidney Beans - 240g
Grated Mozzarella - 150g
Pickled Jalapeños - 40g
Crispy Onions - 20ml

Download the Recipe

Serves 3

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres in an ovenproof dish. Coat in oil, half of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
GET SOME PREP DONE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with three-quarters of the chopped chives. Combine with the lime zest and a squeeze of lime juice, both to taste. Season and set aside for serving.
POP THE KALE IN THE OVEN
When the sweet potato has 20 minutes remaining, remove the tray from the oven and spread the spheres out further – over the base and up the sides of the dish. Scatter over the dressed kale and return to the oven for 7-8 minutes until crispy.
LOOKING GOOD…
Once the kale is crispy, remove the tray from the oven and scatter over the corn and drained kidney beans. To finish, sprinkle with the remaining Spanish Rub and the grated mozzarella. Return to the oven and bake for 6-8 minutes until the cheese has melted and become 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 chopped chives. Serve with a lime wedge on the side. Looks great, Chef!

Sweet Potato - 500g
NOMU Spanish Rub - 30ml
Kale - 100g
Low Fat Cottage Cheese - 125ml
Fresh Chives - 8g
Lime - 2
Corn - 100g
Kidney Beans - 240g
Grated Mozzarella - 150g
Pickled Jalapeños - 40g
Crispy Onions - 20ml

Download the Recipe

Serves 4

NA-CHO ORDINARY NACHOS!
Preheat the oven to 200°C. Spread out the sweet potato spheres in an ovenproof dish. Coat in oil, half of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
GET SOME PREP DONE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside for step 3. Place the cottage cheese in a small bowl with three-quarters of the chopped chives. Combine with the lime zest and a squeeze of lime juice, both to taste. Season and set aside for serving.
POP THE KALE IN THE OVEN
When the sweet potato has 20 minutes remaining, remove the tray from the oven and spread the spheres out further – over the base and up the sides of the dish. Scatter over the dressed kale and return to the oven for 7-8 minutes until crispy.
LOOKING GOOD…
Once the kale is crispy, remove the tray from the oven and scatter over the corn and drained kidney beans. To finish, sprinkle with the remaining Spanish Rub and the grated mozzarella. Return to the oven and bake for 7-10 minutes until the cheese has melted and become 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 chopped chives. Serve with a lime wedge on the side. Looks great, Chef!