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.
Allergens
Utensils
Tags
Russet Potato
2 unit(s)
Sweet Potato
2 unit(s)
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Tomato
2 unit(s)
Lime
1 unit(s)
Guacamole
3 tbsp
Green Onion
2 unit(s)
Jalapeño
1 unit(s)
Mexican Seasoning
2 tbsp
Spring Mix
56 g
Oil
7 tsp
Sugar
0.75 tsp
Salt
0.125 tsp
- 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.
700
kcal
Calories
31
g
Fat
12
g
Saturated Fat
102
g
Carbohydrate
15
g
Sugar
14
g
Dietary Fiber
11
g
Protein
0
mg
Cholesterol
1160
mg
Sodium
0.1
g
Trans Fat
2000
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Plant-Based Protein Shreds and DIY Salsa
with Plant-Based Protein Shreds and DIY Salsa
with Plant-Based Protein Shreds and DIY Salsa
