Recipes
Quorn Air Fryer Crispy Nugget Tacos with Chimichurri
Serves 6
25 mins
290 cals
(Per serving)
Made with Quorn Crispy Nuggets
Low in Saturated Fat
No Soy
Source of Fibre
Source of Protein
Cook mode (Keep screen awake)
Ingredients
- 16 Quorn Vegetarian Nuggets
- 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
- Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.
- 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.
- After 15 minutes add the Quorn Vegetarian Nuggets and cook for a further 15 minutes.
- Arrange on a serving platter and keep warm.
For the vegetable crudité: 5. 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: 6. 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: 7. Mix all of the ingredients in a small bowl. Spoon into a ramekin and set to one side.
To serve: 8. Serve the Quorn Vegetarian 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
See all recipes
RecipesQuorn Crispy Nuggets Smoky BBQ Platter With Homemade BBQ Sauce
Serves 4
55 mins
117 cals
(Per serving)
