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Cheesy Nacho Nuggets and Sweet Potato Fries

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Nacho average dinner! Kids and adults will LOVE our NEW Quorn Cheesy Nacho Nuggs with sweet potato fries. Serve up with a fresh tomato salsa and vegetable crudites then CRUNCH and munch your way through this totally delicious but super simple family dinner winner with a Mexican twist!

Throw the Quorn Cheesy Nacho Nuggs and sweet potato fries in the oven whilst you whip up a quick tomato salsa made with tomatoes, spring onion and basil. Serve with a cool creamy lemon and garlic dip that’s ready in minutes!

This flavour-fiesta is perfect for a quick after school dinner or simple family meal - what are you waiting for?

Meat Free Nugget Recipes Vegan and Vegetarian Family Meal Recipes Vegan And Vegetarian Back to School Recipes Kids Recipes

Serves 4

45 mins

Easy

354 cals
(Per serving)

10.9g of fat
(Per serving)

9.1 g fibre
(Per serving)

15.7 g protein
(Per serving)

Quorn Cheesy Nacho Nuggs Packaging with Orange Branding and Logo

Made with Quorn Cheesy Nacho Nuggs

See product See recipes

Low in Saturated Fat

High in Protein

Source of Fibre

Ingredients

  • 16 Quorn Cheesy Nacho Nuggs
  • 400g sweet potato, peeled and sliced into fries
  • 4 garlic cloves
  • 10 sprays low calorie spray

For the vegetable crudité:

  • 4 baby corn
  • 2 baby cucumbers
  • 1 carrot, peeled
  • 12 sugar snap peas

For the lemon garlic yoghurt dip:

  • 2 tbsp yoghurt
  • ½ clove garlic, crushed
  • ½ lemon, juice only
  • 1 tbsp chives, chopped

For the salsa:

  • 8 cherry tomatoes, diced
  • 2 spring onions, chopped
  • ½ clove garlic, crushed
  • ½ tsp red wine vinegar
  • A small handful of basil, chopped

Method

  1. Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.
  2. Place the sweet potato fries and garlic cloves onto a non-stick baking tray. Spray with cooking spray and toss to coat. Cook in a pre-heated oven for 15 minutes.
  3. After 15 minutes add the Quorn Cheesy Nacho Nuggs and cook for a further 15 minutes.
  4. Arrange on a serving platter and keep warm.

For the vegetable crudité:

  1. Slice the baby corn in half. Slice the baby cucumbers into quarters lengthways. Slice the carrot into 8 batons. Arrange the crudité on a serving platter with the sugar snap peas.

For the lemon garlic yoghurt dip:

  1. Mix all of the dip ingredients in a small bowl. Spoon into a serving dip bowl and add to the crudité platter.

For the salsa:

  1. Mix all of the ingredients in a small bowl. Spoon into a ramekin and set to one side.

To serve:

  1. Serve the Quorn Cheesy Nacho Nuggs, sweet potato fries and vegetable crudité with the salsa and lemon garlic dip – enjoy!

Chefs tip

Why not swap the sweet potatoes for traditional homemade fries? For an extra chilli kick add ½ a mild red chilli finely chopped to the salsa.

Recipe Inspiration

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