Maple Brown Butter Sweet Potatoes
with Herbed Tahini Vinaigrette over Fluffy Quinoa
Cooking time
35 minutes
Servings
2/4
Calories
820 /serving
A splash of maple syrup takes this dish higher. Indulge in a veggie-forward recipe fashioned from hearty soft-roasted sweet potatoes. They’re caramelized in a delectable sauce that’s rich with brown butter and maple flavours. Zap in some freshness with a chopped salad brightened with lemon and fresh dill, and layer both elements onto a fluffy cushion of spiced quinoa. The final touch? A drizzle of herby tahini vinaigrette, made in a flash.
We will send you:
- 450g Sweet potatoes
- 1 Scallion
- 1 Bunch of dill
- 2 Cucumbers
- 1 Lemon
- 2 Tomatoes
- 15ml Maple syrup
- 95g Red & 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)
Contains: Milk, Mustard, Sesame, Soy
You will need:
Medium pot
Zester
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Strainer
Basting brush
Total Fat
45 g
Saturated Fat
14 g
Sodium
730 mg
Total Carb
95 g
Sugars
19 g
Protein
14 g
Fibre
13 g
Preparation
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.
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 small bowl. Reserve the pot.
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.
Mise en place
Meanwhile, quarter the lemon. Small-dice the cucumbers and tomatoes. Thinly slice the scallion crosswise, separating the white bottom and green top. Pick the dill fronds off the stems; roughly chop the fronds. In a second small bowl, make the vinaigrette by combining the vinaigrette, ⅓ of the dill and S&P. If necessary, thin out with 1 tsp water (double for 4 portions).
Make the salad
In a medium bowl, combine the cucumbers, tomatoes, white bottom of the scallion, ½ the remaining dill, the juice of up to ½ the lemon wedges, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Finish the sweet potatoes & serve
When the sweet potatoes have softened, remove from the oven, flip and brush the cut-sides with the remaining maple brown butter. Switch the oven to 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!
