with Plant-Based Protein Shreds and DIY Salsa
Ingredients: Russet potato • 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.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Russet Potato
2 unit(s)
Sweet Potato
1 unit(s)
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Tomato
1 unit(s)
Lime
1 unit(s)
Guacamole
3 tbsp
Green Onion
1 unit(s)
Jalapeño
1 unit(s)
Mexican Seasoning
16 g
Oil
5.5 tsp
Sugar
0.75 tsp
Salt
0.125 tsp
Pepper
0.13 tsp
- 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.**
-
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.
- 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 salsa and guacamole.
- Squeeze a lime wedge over top.
- Sprinkle any remaining jalapeños and remaining green onions over top.
830
kcal
Calories
46
g
Fat
13
g
Saturated Fat
87
g
Carbohydrate
10
g
Sugar
11
g
Dietary Fiber
24
g
Protein
0
mg
Cholesterol
1770
mg
Sodium
0.1
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
4
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
with Mixed Mushroom Rice Pilaf and Spinach Salad with Goat Cheese