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Nacho Style Twice-Baked Sweet Potatoes

with Spiced Cauliflower-Walnut Crumble

Cooking time

35 minutes




550 /serving

Who said snacks aren’t for dinner? Turns out combining all the tasty toppings of a heaping nacho platter with the comforts of cheesy tater skins gives you a nourishing combo of two favourites. Roasted spiced sweet potato halves are wholesome vessels for spiced cauliflower rice, golden walnuts and grated cheddar. Have the kids load up each tater with diced tomato, avocado purée and citrus-spritzed sour cream. It’s not quite ice cream for dinner, but this creative plant-based plate is more than snack-tastic!

We will send you:

  • 2 Scallions
  • 1 Lime (or lemon)
  • 900g Sweet potatoes
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 1 Tomato
  • 75g Walnuts
  • 114g Avocado purée
  • 120g Grated cheddar
  • 86ml Sour cream
  • 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Walnuts

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
30 g
Saturated Fat
9 g
930 mg
Total Carbs
61 g
14 g
18 g
13 g
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Start the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise; drizzle with oil and season with ½ the spice blend and S&P. Place the sweet potatoes on a lined sheet pan, cut-sides down, and roast, without flipping, 25 to 30 minutes, until browned and tender when pierced with a fork.
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Mise en place
While the sweet potatoes roast, small-dice the tomato; season with S&P. Cut off and discard the root ends of the scallions; finely chop the white bottoms and thinly slice the green tops, keeping them separate. Cut the lime into 6 wedges.
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Make the spiced crumble
When the potatoes are almost done, in a large pan, heat a generous drizzle of oil on medium-high. Add the cauliflower rice and white bottoms of the scallions; cook, stirring occasionally, 4 to 6 minutes, until browned. Finely chop the walnuts. Add the walnuts to the pan and cook, stirring frequently, 2 to 3 minutes, until fragrant; season with all but a pinch of the remaining spice blend. Remove from the heat and set aside in a warm spot.
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Finish the sweet potatoes
Once done, remove the sheet pan of sweet potatoes from the oven. Flip the sweet potatoes and top with the cheddar. Switch the oven to broil. Return the sweet potatoes to the oven and broil, 2 to 3 minutes, until the cheese is golden brown and melted.
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Finish & serve
In a small bowl, combine the sour cream, juice of 2 lime wedges and 1 tsp water; season with the remaining spice blend and S&P to taste. Divide the roasted sweet potatoes between your plates. Top with the spiced crumble. Garnish with as much avocado purée, tomato and green tops of the scallions as you’d like. Drizzle with the sour cream mixture. Serve any remaining toppings and lime wedges on the side. Bon appétit!