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Ready in 30 minutes

Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts

with Quinoa, Ricotta & Pistachios

Cooking time

30 minutes

Servings

2/4

Calories

1070 /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:

  • 450g Sweet potatoes
  • 225g Brussels sprouts
  • 1 Scallion
  • 1 Bunch of mint
  • 25g Chopped pistachios
  • 14g Honey
  • 25g Roasted pepitas (pumpkin seeds)
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 95g Red & white quinoa
  • 60g Ricotta
  • 10.5g Go Poppy spices (poppy seeds, salt)

Contains: Milk, Mustard, Sulphites, Pistachios

You will need:

Medium pot
Large pan
Strainer
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
63 g
Saturated Fat
10 g
Sodium
1050 mg
Total Carb
108 g
Sugars
27 g
Protein
25 g
Fibre
19 g
Preparation
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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. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. Pick the mint leaves off the stems; roughly chop the leaves.
a picture
Roast the vegetables
In a medium bowl, toss the Brussels sprouts with a drizzle of oil, ½ the spices and S&P. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil and S&P. Roast, 6 min., until beginning to soften. Remove from the oven and add the Brussels sprouts. Roast, stirring halfway, 14 to 18 min., until the vegetables are golden brown and tender.
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Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the 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 min., until tender. Fluff and set aside in a warm spot.
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Toast the pepitas & pistachios
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Toast the pepitas and pistachios, stirring frequently, 2 to 3 min., until golden brown (be careful, the pepitas may pop as they toast). Transfer to a cutting board and season with S&P. Once cool, roughly chop.
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Make the garnish & dress the vegetables
In a small bowl, combine the pepitas and pistachios, ½ the mint and 2 tbsp olive oil (double for 4 portions); season lightly with S&P. In a medium bowl, combine the honey, roasted vegetables, ¼ of the vinaigrette, the remaining mint and a generous drizzle of olive oil.
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Finish & serve
To the pot of quinoa, add ⅓ of the remaining vinaigrette, a generous drizzle of olive oil, the white bottom of the scallion, remaining spices and S&P; stir well. Divide the quinoa between your plates. Top with ½ the cheese and the vegetables. Garnish with the remaining cheese and vinaigrette, the green top of the scallion and nut garnish. Bon appétit!