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Roasted Sweet Potato & Beet Bowls

with Brussels Sprouts Slaw & Feta

Cooking time

30 minutes

Servings

2/4

Calories

1100 /serving

Talk about a soulful bowlful! This gorgeous bowl is heaped high with roasted diced sweet potatoes and colourful beets over rice. You’ll toss a crunchy side slaw of Brussels sprouts and toasted sunflower seeds in an ambrosial vinaigrette. Our quick-mix of mayo, white balsamic vinegar and honey (with fresh dill for good measure) draws this plant-based dish together, topped with briny feta cubes, toasted sunflower seeds and more wisps of dill.

We will send you:

  • 450g Sweet potatoes
  • 170g Brussels sprouts
  • 100g Shredded green cabbage
  • 1 Bunch of dill
  • 225g Red beets
  • 30ml White balsamic vinegar
  • 7g Honey
  • 60ml Mayonnaise
  • 165g White rice
  • 25g Sunflower seeds
  • 60g Feta
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Sulphites

You will need:

Medium pot
Medium pan
Peeler
Sheet pan
Olive oil
Parchment paper
Oil
Salt & pepper
Total Fat
48 g
Saturated Fat
9 g
Sodium
1650 mg
Total Carbs
145 g
Sugars
26 g
Protein
24 g
Fibres
16 g
Preparation
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Roast the sweet potatoes & beets
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. Peel and medium-dice the beets. On a lined sheet pan, toss the beets and sweet potatoes with a drizzle of olive oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 25 to 30 minutes, until tender when pierced with a fork.
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Cook the rice
While the vegetables roast, in a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ½ the remaining spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut off and discard the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise into ribbons. Finely chop the dill stems and fronds.
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Make the vinaigrette
In a medium bowl, combine the mayonnaise, white balsamic vinegar, honey, 1 tbsp olive oil (double for 4 portions) and ½ the dill; season with the remaining spice blend and S&P.
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Toast the seeds & make the slaw
In a medium pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 minutes, or until golden brown; season with S&P. In a medium bowl, combine the Brussels sprouts and cabbage. Add ⅓ of the vinaigrette and ⅓ of the toasted sunflower seeds; season with S&P. Toss well.
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Plate your dish
Divide the rice between your bowls. Top with the slaw and the roasted sweet potatoes and beets. Garnish with the feta, remaining toasted sunflower seeds and remaining dill. Serve the remaining vinaigrette on the side. Bon appétit!