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Maple brown buttersweet potatoes - Extra large standard

Maple Brown Butter Sweet Potatoes

with Herbed Tahini Vinaigrette over Fluffy Quinoa

660 cals

35 mins

Description

A touch of maple syrup takes this dish higher. Indulge in a veggie-forward recipe constructed around hearty soft-baked sweet potatoes, caramelized in a delectably rich brown butter and maple sauce. Bring a zap of contrast and freshness to your main with a chopped salad brightened with lemon and fresh dill, and layer both elements onto a fluffy pillow of spiced quinoa. The final touch? A drizzle of herby tahini vinaigrette that’s made in a flash.

Contains:

Milk, Mustard, Sesame, Soy

Ingredients

for 2 servings

(Double for 4 portions)

  • 450g Sweet potatoes

  • 1 Scallion

  • 1 Bunch of dill

  • 1 Cucumber

  • 1 Lemon

  • 2 Tomatoes

  • 15ml Maple syrup

  • 95g White quinoa

  • 60ml Apple-tahini vinaigrette

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

29g

Saturated Fat

13g

Sodium

730mg

Total carbs

93g

Sugar

18g

Protein

14g

Fibres

13g

Recipe Instructions

Maple Brown Butter Sweet Potatoes - Step #1 Start the sweet potatoes
Step 1: Start the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down, and roast, without flipping, 30 to 35 min., until softened.
Maple Brown Butter Sweet Potatoes - Step #2 Make the maple brown butter
Step 2: Make the maple brown butter
Meanwhile, in a medium pot, heat 3 tbsp butter (double for 4 portions) on medium. Cook, stirring frequently, 2 to 3 min., until beginning to foam; season with S&P. Add the maple syrup and cook, stirring frequently, 30 sec. to 1 min., until combined. Transfer to a bowl. Reserve the pot.
Maple Brown Butter Sweet Potatoes - Step #3 Cook the quinoa
Step 3: Cook the quinoa
Zest the lemon. Using a strainer, rinse the quinoa. In the reserved 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, 14 to 16 min., until tender. Add the lemon zest, ½ the maple brown butter, ½ the remaining spices and S&P. Fluff and keep warm.
Maple Brown Butter Sweet Potatoes - Step #4 Mise en place
Step 4: Mise en place
Meanwhile, quarter the lemon. Small-dice the cucumber and tomatoes. Thinly slice the scallion, separating the white bottom and green top. Pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, make the vinaigrette by combining the vinaigrette, ⅓ of the dill and S&P. If necessary, thin out the vinaigrette with 1 tsp water (double for 4 portions).
Maple Brown Butter Sweet Potatoes - Step #5 Make the salad
Step 5: Make the salad
In a medium bowl, combine the cucumber, tomatoes, white bottom of the scallion, ½ the remaining dill, the juice of up to ½ the lemon wedges, 2 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
Maple Brown Butter Sweet Potatoes - Step #6 Finish the sweet potatoes & serve
Step 6: Finish the sweet potatoes & serve
When the sweet potatoes have softened, remove from the oven, flip and switch the oven to broil. Brush the cut-sides with the remaining maple brown butter. Broil, 2 to 3 min., until caramelized. Divide the quinoa between your plates. Top with the sweet potatoes and salad. Garnish with the green top of the scallion and the remaining dill and lemon wedges. Serve the vinaigrette on the side. Bon appétit!