Air-Fryer Nugget & Potato Medley

Wash the firm potatoes and peel/wash the 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 olive oil, salt, black pepper, and 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 Max vegan nuggets and the 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.