Russet and Sweet Potato 'Nachos'
with Plant-Based Mozzarella and DIY Salsa- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Potato nachos are a quirky combination of loaded potato coins and nachos! Golden roasted russet and sweet potatoes are topped with plant-based mozzarella and all the classic nacho garnishes. Ingredients: Russet potato • Sweet potato • Roma tomatoes • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Green onion • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Jalapeno pepper.
Ingredients
2 unit(s)
Russet Potato
2 unit(s)
Sweet Potato
¾ cup
Plant-Based Mozzarella Cheese, shredded
2 unit(s)
Tomato
1 unit(s)
Lime
3 tbsp
Guacamole
2 unit(s)
Green Onion
1 unit(s)
Jalapeño
2 tbsp
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
56 g
Spring Mix
Not included in your delivery
7 tsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- If desired, peel sweet potatoes, then cut into 1/4-inch rounds.
- Cut russet potatoes into 1/4-inch rounds.
- Add potatoes, sweet potatoes, Mexican Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Divide between two parchment-lined baking sheets, then arrange in a single layer.
- Roast in the middle and bottom of the oven, rotating sheets halfway, until tender and golden-brown, 23-25 min.
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add tomatoes, half the green onions, as many jalapeños as desired, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Add remaining lime juice, half the lime zest, 1/4 tsp sugar and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, then combine.
- Add spring mix and remaining green onions. Do not toss until ready to serve.
- In a small bowl, combine guacamole, remaining lime zest and 1/4 tsp (1/2 tsp) sugar.
- Once potato and sweet potato coins are done, arrange 2 squares of foil (4 squares for 4 ppl) on a work surface. Divide potatoes between squares of foil. Arrange in a single layer.
- Arrange foil squares side by side on the same baking sheet. (NOTE: For 4 ppl, use both baking sheets.)
- Top coins with plant-based mozzarella.
- Bake in the middle of the oven until mozzarella melts, 3-5 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)
- Carefully transfer each square of foil with potato nachos to a plate.
- Top potato nachos with salsa and guacamole.
- Squeeze a lime wedge over top, if desired.
- Sprinkle any remaining jalapeños over top, if desired.
- Serve salad alongside.
