Air-Fryer Nugget & Potato Medley

Wash the 500g firm potatoes and peel/wash the 200g carrots. Cut both into roughly 2cm cubes. There's no need to peel the potatoes if you prefer the extra texture.

In a large bowl, toss the potato and carrot cubes with 15ml olive oil, 5g salt, 2g black pepper, and 2g garlic powder until evenly coated.

Place the seasoned potatoes and carrots in the air-fryer basket. Cook at 200°C for 12 min, giving the basket a good shake halfway through.

Add the 300g Max vegan nuggets and the 200g frozen haricot verts to the basket with the potatoes and carrots. Shake or stir to distribute.

Air-fry everything together at 200°C for an additional 8 min until the nuggets are golden and crispy, and the vegetables are tender inside.

Serve hot, perhaps with a side of vegan mayo or BBQ sauce for dipping.