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
Knife & Fork Nachos
with spiced sweet potato, 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
- Low Fat Cottage Cheese
- NOMU Spanish Rub
- Pickled Jalapeños
- Sweet Potato
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, 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!
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!
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!
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!
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 40 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 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, Low Fat Cottage Cheese, NOMU Spanish Rub, Pickled Jalapeños, Sweet Potato
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?
Corn, Crispy Onions, Fresh Chives, Grated Mozzarella, Kale, Kidney Beans, Lime, Low Fat Cottage Cheese, NOMU Spanish Rub, Pickled Jalapeños, Sweet Potato
How many calories does Knife & Fork Nachos have?
calories
How much fat content does Knife & Fork Nachos have?
grams
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