Turning nacho night on its head using roast sweet potato to form the base of this gem. Black beans, kale, fresh lime, jalapeños, crunchy seeds, and cheese in abundance – this is nach’yo average dish.
SWEET POTATO NACHO FEAST
SWEET POTATO NACHO FEAST
with melty mozzarella & tangy cottage cheese
Hands on Time: 15 - 20 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Beans
- Chunky Cottage Cheese
- Corn
- Fresh Chives
- Grated Mozzarella
- Kale
- Lime
- Limes
- NOMU Mexican Rub
- Pickled Sliced Jalapeño
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
SPICY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato rounds in a deep, oven-proof dish or tray. Coat in oil, seasoning, and the Mexican Rub to taste. Roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway.
CORN & KALE
Submerge the corn in boiling water for 2 minutes. Drain on completion. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to massage the kale until soft and evenly coated in oil. Set the corn and kale aside.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
NACH’YO DINNERTIME YET
When the sweet potato has about 10 minutes to go, remove from the oven. Organise the sweet potato rounds so they sit evenly across the base and up the sides of the dish. Scatter over the drained black beans, corn, and drained jalapeño slices to taste. Top with the soft kale and sprinkle the grated mozzarella over the lot. Return the tray to the oven for 5-8 minutes until the cheese has melted and become golden.
CREAMY FINISHINGS
In a bowl, combine the cottage cheese with three-quarters of the chopped chives. Mix in some lime zest, lime juice, and seasoning to taste.
NOW WE FEAST!
Dish up a heap of loaded sweet potato nachos. Dollop with the cottage cheese, sprinkle over the remaining chives, and garnish with the toasted sunflower seeds. Dig in, Chef!
Sweet Potato - 250g
NOMU Mexican Rub - 15ml
Corn - 50g
Kale - 50g
Sunflower Seeds - 10g
Black Beans - 120g
Pickled Sliced Jalapeño - 20g
Grated Mozzarella - 75g
Chunky Cottage Cheese - 65g
Fresh Chives - 4g
Lime - 1
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
SPICY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato rounds in a deep, oven-proof dish or tray. Coat in oil, seasoning, and the Mexican Rub to taste. Roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway.
CORN & KALE
Submerge the corn in boiling water for 2 minutes. Drain on completion. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to massage the kale until soft and evenly coated in oil. Set the corn and kale aside.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
NACH’YO DINNERTIME YET
When the sweet potato has about 10 minutes to go, remove from the oven. Organise the sweet potato rounds so they sit evenly across the base and up the sides of the dish. Scatter over the drained black beans, corn, and drained jalapeño slices to taste. Top with the soft kale and sprinkle the grated mozzarella over the lot. Return the tray to the oven for 5-8 minutes until the cheese has melted and become golden.
CREAMY FINISHINGS
In a bowl, combine the cottage cheese with three-quarters of the chopped chives. Mix in some lime zest, lime juice, and seasoning to taste.
NOW WE FEAST!
Dish up a heap of loaded sweet potato nachos. Dollop with the cottage cheese, sprinkle over the remaining chives, and garnish with the toasted sunflower seeds. Dig in, Chef!
Sweet Potato - 500g
NOMU Mexican Rub - 30ml
Corn - 100g
Kale - 100g
Sunflower Seeds - 20g
Black Beans - 240g
Pickled Sliced Jalapeño - 40g
Grated Mozzarella - 150g
Chunky Cottage Cheese - 125g
Fresh Chives - 8g
Lime - 1
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
SPICY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato rounds in a deep, oven-proof dish or tray. Coat in oil, seasoning, and the Mexican Rub to taste. Roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway.
CORN & KALE
Submerge the corn in boiling water for 2 minutes. Drain on completion. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to massage the kale until soft and evenly coated in oil. Set the corn and kale aside.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
NACH’YO DINNERTIME YET
When the sweet potato has about 10 minutes to go, remove from the oven. Organise the sweet potato rounds so they sit evenly across the base and up the sides of the dish. Scatter over the drained black beans, corn, and drained jalapeño slices to taste. Top with the soft kale and sprinkle the grated mozzarella over the lot. Return the tray to the oven for 5-8 minutes until the cheese has melted and become golden.
CREAMY FINISHINGS
In a bowl, combine the cottage cheese with three-quarters of the chopped chives. Mix in some lime zest, lime juice, and seasoning to taste.
NOW WE FEAST!
Dish up a heap of loaded sweet potato nachos. Dollop with the cottage cheese, sprinkle over the remaining chives, and garnish with the toasted sunflower seeds. Dig in, Chef!
Sweet Potato - 500g
NOMU Mexican Rub - 30ml
Corn - 100g
Kale - 100g
Sunflower Seeds - 20g
Black Beans - 240g
Pickled Sliced Jalapeño - 40g
Grated Mozzarella - 150g
Chunky Cottage Cheese - 125g
Fresh Chives - 8g
Lime - 1
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
SPICY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato rounds in a deep, oven-proof dish or tray. Coat in oil, seasoning, and the Mexican Rub to taste. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
CORN & KALE
Submerge the corn in boiling water for 2 minutes. Drain on completion. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Use your hands to massage the kale until soft and evenly coated in oil. Set the corn and kale aside.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
NACH’YO DINNERTIME YET
When the sweet potato has about 10 minutes to go, remove from the oven. Organise the sweet potato rounds so they sit evenly across the base and up the sides of the dish. Scatter over the drained black beans, corn, and drained jalapeño slices to taste. Top with the soft kale and sprinkle the grated mozzarella over the lot. Return the tray to the oven for 5-8 minutes until the cheese has melted and become golden.
CREAMY FINISHINGS
In a bowl, combine the cottage cheese with three-quarters of the chopped chives. Mix in some lime zest, lime juice, and seasoning to taste.
NOW WE FEAST!
Dish up a heap of loaded sweet potato nachos. Dollop with the cottage cheese, sprinkle over the remaining chives, and garnish with the toasted sunflower seeds. Dig in, Chef!
Sweet Potato - 1kg
NOMU Mexican Rub - 60ml
Corn - 200g
Kale - 200g
Sunflower Seeds - 40g
Black Beans - 480g
Pickled Sliced Jalapeño - 80g
Grated Mozzarella - 300g
Chunky Cottage Cheese - 250g
Fresh Chives - 15g
Limes - 2
Woolies Products in this dish
