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Charred Vegetable Salad

with Sweet Potatoes, Quinoa & Tamari Vinaigrette

Cooking time

30 minutes

Servings

2/4

Calories

900 /serving

This big bowlful of beautiful is just the meal when you’re craving a plant-based extravaganza. You’ll reboot your veggie stores with sweet potato, crunchy lettuce and charred corn, all tossed with fluffy quinoa for feel-good bulk. Drizzle this cornucopia with our creamy tamari vinaigrette, and throw on some crunchy toasted walnuts and salty Parmesan shavings become tucking in.

We will send you:

  • 450g Sweet potatoes
  • 100g Shredded red cabbage
  • 2 Ears of corn
  • 2 Scallions
  • 1 Head of lettuce
  • 25g Walnuts
  • 6g Black & white sesame seeds
  • 95g White quinoa
  • 60ml Tamari & Garlic vinaigrette
  • 25g Shaved Parmesan
  • 7.5g Dried Veg & Chives spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Milk, Sesame seeds, Soy, Walnuts

You will need:

Medium pot
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
45 g
Saturated Fat
8 g
Sodium
750 mg
Total Carbs
106 g
Sugars
19 g
Protein
25 g
Fibres
19 g
Preparation
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Roast the sweet potato
Preheat the oven to 450°F. Cut the sweet potatoes into bite-size pieces. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the quinoa
While the sweet potatoes roast, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the quinoa, 1 cup water (double for 4 portions) and ½ the remaining spice blend; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork and set aside to cool.
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Toast the walnuts
While the quinoa cooks, heat a medium, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a bowl to cool. Reserve the pan.
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Char the corn
In the same pan, heat a drizzle of oil on medium-high. Shuck the corn and add the cobs to the pan. Cook, partially covered, turning occasionally, 7 to 9 minutes, until the kernels begin to brown and soften. Transfer to a cutting board; slice the charred kernels off the cobs and transfer to a small bowl. Sprinkle with the remaining spice blend and S&P.
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Mise en place
While the corn cooks, roughly chop the lettuce, discarding the root end.
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Plate your dish
On a serving platter, arrange the quinoa, lettuce, cabbage and roasted sweet potatoes. Top with the charred corn and toasted walnuts. Drizzle as much of the vinaigrette as you’d like over the dish. Garnish with the Parmesan, sesame seeds and as many of the green tops of the scallions as you’d like. Bon appétit!