Russet and Sweet Potato "Nachos" with Plant-Based Mozzarella and Turkey
with Plant-Based Protein Shreds and DIY Salsa
Ingredients: Russet potato • Ground turkey • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • 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) • Jalapeno pepper • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
200 g
Plant-Based Protein Shreds
2 unit(s)
Russet Potato
1 unit(s)
Sweet Potato
¾ cup
Plant-Based Mozzarella Cheese, shredded
1 unit(s)
Tomato
1 unit(s)
Lime
3 tbsp
Guacamole
1 unit(s)
Green Onion
1 unit(s)
Jalapeño
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
Not included in your delivery
5.5 tsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel sweet potatoes (if you like), then cut into 1/4-inch rounds.
- Remove any brown spots from russet potatoes, then cut into 1/4-inch rounds.
- To a large bowl, add potatoes, sweet potatoes, Mexican Seasoning and 1 tbsp (2 tbsp) oil. 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 18-23 min, rotating sheets halfway, until tender and golden.
- Meanwhile, thinly slice green onion.
- 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.)
- To a medium bowl, add tomatoes, half the green onions, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) oil and as many jalapeños as you like. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook 6-8 min, tossing occasionally, until crispy.**
- Transfer protein shreds to a plate.
- Carefully wipe pan clean.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Season with salt and pepper.
- Cook for 4-6 min, breaking up turkey and stirring often until turkey is cooked through.**
-
Once potato coins are done, arrange 2 (4) squares of foil 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 servings, use both baking sheets.)
- Top potatoes with plant-based mozzarella and protein shreds and turkey.
- Bake in the middle of the oven 3-5 min, until mozzarella melts. (NOTE: For 4 servings, bake in the top and middle of the oven.)
- In a small bowl, combine guacamole, lime zest and 1/4 tsp (1/2 tsp) sugar.
- Carefully transfer each square of foil with potato nachos to a plate.
- Top potato nachos with plant-based protein shreds, salsa and guacamole.
- Squeeze a lime wedge over top.
- Sprinkle any remaining jalapeños and remaining green onions over top.
If you've opted to add ground turkey, heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, turkey and protein shreds. Cook 6-8 min, breaking up turkey and tossing occasionally, until protein shreds are crispy and turkey is cooked through.**
