Product Chart

CHEESY VEGETABLE NACHOSROASTED VEGETABLES
PREP: 15 MINUTES | ROAST: 17 MINUTES | MAKES: 4–6 SERVINGSPREP: 10 MINUTES | ROAST: 30 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 In a large bowl, toss vegetables with olive oil and
nacho seasoning ingredients until evenly coated.
Place on tray and evenly spread out.
2 Turn unit ON. Select ROAST, set temperature to
180°C and set time to 12 minutes. Press START/
PAUSE to begin preheating.
3 When unit has preheated, place tray in oven.
4 After 12 minutes, remove vegetables from the
tray; set aside.
5 Arrange tortilla chips on the tray in a single layer.
Layer cooked vegetables, black beans and cheese
on top of the chips.
6 Select ROAST, set temperature to 180°C
and set time to 5 minutes. Press START/PAUSE
to begin preheating.
7 When unit has preheated, place tray in oven.
8 When cooking is complete, remove tray from
oven. Garnish with avocado and sour cream.
Serve immediately.
DIRECTIONS
1 In a bowl, stir together butternut squash, sweet
potato, courgettes, asparagus, peppers, onions,
garlic, olive oil, herbs and seasoning. Toss to
combine.
2 Turn unit ON. Select ROAST, set temperature to
190°C, and set time to 30 minutes. Select START/
STOP to begin preheating.
3 Place vegetables on the oven tray in an even layer.
4 Once unit has preheated, place tray in oven and
cook for 25-30 minutes. After 20 minutes add
in the tomatoes and re-arrange vegetables if
necessary.
5 When cooking is complete, serve sprinkled with
fresh herbs.
INGREDIENTS
225g aubergine, cut into 3cm cubes
225g courgettes, cut into 3cm cubes
1 tablespoon olive oil
1 recipe Nacho Seasoning
(recipe below or use store bought)
200g tortilla chips
1 can (400g) black beans
300g grated cheddar cheese
Avocado, sliced, for garnish
Sour cream, for garnish
NACHO SEASONING
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
25g fresh coriander, finely chopped
2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
INGREDIENTS
350g sweet potato cut into 3cm chunks
250g courgettes, cut on slant 1cm thick
2-3 red or yellow peppers, deseeded
and cut into thick slices
2 small red onions, peeled and halved
2 garlic cloves, peeled and crushed
1 bunch cherry vine tomatoes, split into 3
3 tablespoons olive oil
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs to garnish
Mains22 23
Questions? ninjakitchen.co.uk
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