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Ready in 30 minutes

Roasted Sweet Potato & Beet Bowls

with Brussels Sprouts Slaw, Feta & Toasted Walnuts

Cooking time

30 minutes

Servings

2/4

Calories

1030 /serving

Talk about a soulful bowlful! This gorgeous one-deal meal is heaped high with roasted diced sweet potatoes and colourful beets over fluffy rice. You’ll toss a crunchy side slaw of Brussels sprout ribbons and toasted walnuts in an ambrosial dressing. Our quick-mix of mayo, white balsamic vinegar and honey (with fresh dill for good measure) draws this plant-forward dish together, topped with briny feta cubes, more nuts and more wisps of dill.

We will send you:

  • 450g Sweet potatoes
  • 170g Brussels sprouts
  • 1 Bunch of dill
  • 225g Red beets
  • 30ml White balsamic vinegar
  • 7g Honey
  • 60ml Mayonnaise
  • 160g White rice
  • 25g Walnuts
  • 60g Feta
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Sulphites, Walnuts

You will need:

Medium pot
Medium pan
Peeler
Sheet pan
Olive oil
Parchment paper
Oil
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
8 g
Sodium
1640 mg
Total Carb
140 g
Sugars
24 g
Protein
22 g
Fibre
15 g
Preparation
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Roast the sweet potatoes & beets
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes and beets. On a lined sheet pan, toss with a drizzle of olive oil, ⅓ of the spices and S&P. Roast, stirring halfway, 25 to 30 min., until tender.
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Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
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Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Finely chop the dill stems and fronds.
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Make the dressing
In a small bowl, combine the mayo, vinegar, honey, 1 tbsp olive oil (double for 4 portions), ½ the dill, the remaining spices and S&P.
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Toast the walnuts & make the slaw
In a medium pan, heat a drizzle of oil on medium-high. Toast the walnuts, stirring frequently, 2 to 3 min., until golden brown; season with S&P. Transfer to a bowl. In a medium bowl, combine the Brussels sprouts, ⅓ of the dressing, ⅓ of the walnuts and S&P.
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Plate your dish
Divide the rice between your bowls. Top with the slaw, sweet potatoes and beets. Garnish with the cheese, and remaining walnuts and dill. Serve the remaining dressing on the side. Bon appétit!