Russet and Sweet Potato 'Nachos'
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Russet and Sweet Potato 'Nachos'

Russet and Sweet Potato 'Nachos'

with Plant-Based Mozzarella and DIY Salsa

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.

Tags:
Veggie
Spicy
New
Low CO2

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

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

(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

56 g

Spring Mix

Not included in your delivery

7 tsp

Oil*

¾ tsp

Sugar*

0.13 tsp

Salt*

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Nutrition Values

Calories700 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate102 g
Sugar15 g
Dietary Fiber14 g
Protein11 g
Cholesterol0 mg
Sodium1160 mg
Trans Fat0.1 g
Potassium2000 mg
Calcium150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Zester
Medium Bowl
Small Bowl

Cooking Steps

Prep and roast potato coins
1
  • 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. 
Prep
2
  • 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!)
Make salsa
3
  • 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. 
Make salad and season guacamole
4
  • 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. 
Assemble and bake nachos
5
  • 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.)
Finish and serve
6
  • 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.