Loaded Impossible™ Beef & Sweet Potato 'Nacho' Sheet Pan
with Pico de Gallo & Homemade Salsa Verde
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Nacho usual nachos. Look closely and you’ll see thinly sliced sweet potatoes standing in for the chips, and plant-based beef under melted cheese. The condiments stay classic, from tomatillos in the salsa verde and a fresh tomato pico de gallo to lime-spritzed sour cream.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 450g Sweet potatoes
- 1 Lime
- 225g Tomatillos
- 140g Cherry tomatoes
- 1 Shallot (or onion)
- 43ml Sour cream
- 60g Grated mozzarella
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Soy
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
12 g
Sodium
1210 mg
Total Carb
75 g
Sugars
20 g
Protein
34 g
Fibre
17 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Thinly slice the sweet potatoes lengthwise into ½ inch pieces.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping halfway, 14 to 16 min., until beginning to soften.
Mise en place
- Meanwhile, remove the husks from the tomatillos; grate.
- Quarter the tomatoes.
- Juice the lime.
- Halve, peel and mince the shallot.
- Crumble the patties.
Cook the crumbled patties & finish the sweet potatoes
- In a large pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties and cook, stirring often, 3 to 5 min., until browned.
- When the sweet potatoes are beginning to soften, top with the crumbled patties and cheese.
- Roast, 6 to 8 min., until tender and beginning to brown.
- Reserve the pan.
Make the salsa verde
- In the same pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the shallot and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatillos and sauté, 2 to 3 min., until slightly thickened; season with the remaining spices and S&P.
- Transfer to a bowl.
Make the pico de gallo & lime crema
- Meanwhile, in a medium bowl, combine the tomatoes, ½ the lime juice, the remaining shallot, a drizzle of oil and S&P.
- In a small bowl, combine the sour cream, remaining lime juice and S&P.
Plate your dish
- Divide the sweet potatoes between your plates.
- Top with the salsa verde and pico de gallo.
- Dollop with the lime crema. Bon appétit!
