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Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts

with Poppy Seed Quinoa, Ricotta & Pistachios

Cooking time

30 minutes




890 /serving

Pistachios, pepitas and tiny dots of two-tone quinoa give this dish such an artful pop, we like to think of it as pop art! Onto the canvas of soft grains, you’ll be adding bright colours and soft crunch from Brussels sprouts and sweet potatoes, roasted to get those irresistibly caramelized edges. Then plunk on a few dollops of creamy ricotta cheese to contrast with the flavours of honey, mint and poppy seed in this meatless masterpiece.

We will send you:

  • 225g Sweet potatoes
  • 225g Brussels sprouts
  • 1 Scallion
  • 1 Bunch of mint
  • 25g Pistachios
  • 21g Honey
  • 25g Pepitas (pumpkin seeds)
  • 60ml Sweet Cider vinaigrette
  • 95g Red & white quinoa
  • 100g Ricotta
  • 10.5g Go Poppy spices (poppy seeds, salt)

Contains: Milk, Mustard, Pistachios

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
55 g
Saturated Fat
10 g
790 mg
Total Carbs
79 g
16 g
25 g
15 g
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Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if very large). Peel and cut the sweet potatoes into bite-size pieces. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Pick the mint leaves off the stems, discarding the stems; roughly chop the leaves.
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Roast the vegetables
In a medium bowl, toss the Brussels sprouts with a drizzle of oil; season with ½ the spice blend and S&P. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; generously season with S&P. Arrange the sweet potatoes on ½ the pan in a single, even layer. Transfer to the oven and roast, 6 minutes. Remove from the oven and add the Brussels sprouts, arranging them on the other ½ of the sheet pan in a single, even layer. Return to the oven and continue to roast, 14 to 18 minutes, stirring halfway through, until the vegetables are golden brown and tender when pierced with a fork.
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Cook the quinoa
While the vegetables roast, using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside in a warm spot.
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Toast the pepitas & pistachios
While the quinoa cooks, in a large pan, heat a drizzle of oil on medium-high. Add the pepitas and pistachios, and toast, stirring frequently, 2 to 3 minutes, until golden brown (be careful, the pepitas may pop as they toast). Transfer to a cutting board and immediately season with S&P. Once cool enough to handle, roughly chop the pepitas and pistachios.
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Make the garnish & dress the vegetables
In a small bowl, combine the toasted pepitas and pistachios, ½ the mint and 2 tbsp olive oil (double for 4 portions); season lightly with S&P to taste. In a medium bowl, combine the honey, remaining mint, ¼ of the vinaigrette, the roasted sweet potatoes and Brussels sprouts, and a generous drizzle of olive oil; toss well.
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Finish & serve
To the pot of quinoa, add ⅓ of the remaining vinaigrette, a generous drizzle of olive oil and as much white bottom of the scallion as you’d like; season with the remaining spice blend and S&P to taste. Divide the finished quinoa between your plates and scatter ½ the ricotta on top. Top with the roasted vegetables. Garnish with the remaining ricotta, remaining vinaigrette, nut garnish and as much green top of the scallion as you’d like. Bon appétit!