Protein Boost | Roasted Broccoli with Tofu & Spicy Sunflower Seed Chimichurri
over Sweet Potato Mash
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. In Argentina and other South American countries, chimichurri is to grilled meats what relish is to burgers: a classic green condiment. For an inventive approach to meatless dining, we’re giving this standard a spin. It contains roasted jalapeño for kick, toasted sunflower seeds for depth, finely diced cucumber and parsley, plus a splash of lime. Phenomenal with roasted broccoli served over buttery mashed sweet potatoes—or anything else you may want to experiment with.
We will send you:
- 1 Cucumber
- 1 Jalapeño pepper
- 1 Lime
- 1 Bunch of parsley
- 450g Sweet potatoes
- 1 Garlic clove
- 1 Scallion
- 300g Broccoli florets
- 25g Sunflower seeds
- 1 Block of tofu (non-GMO)
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk, Soy, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
55 g
Saturated Fat
10 g
Sodium
630 mg
Total Carb
73 g
Sugars
16 g
Protein
40 g
Fibre
16 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Roast the broccoli & jalapeño
Meanwhile, halve and core the jalapeño lengthwise. On a lined sheet pan, toss the broccoli (halve if large) and jalapeño with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Toast the sunflower seeds & cook the tofu
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a cutting board and season with S&P. Once cool enough, roughly chop. Pat the tofu dry with paper towel; cut into medium cubes. In the same pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the chimichurri
Roughly chop the parsley leaves and stems. Small-dice the cucumber. Juice the lime. Mince the garlic. Thinly slice the scallion crosswise. Finely chop the jalapeño. In a medium bowl, combine the parsley, cucumber, lime juice, jalapeño (add ½ for medium spicy), scallion, sunflower seeds, garlic, remaining spices, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the mash between your bowls. Top with the tofu, broccoli and chimichurri. Bon appétit!
Download our app now!
Download the Goodfood app today and make meal planning a piece of cake! Browse our weekly menu, discover delectable recipes and a wide variety of add-ons for easy breakfasts, snacks, desserts (and more!), customize your meal plan, and conveniently manage your deliveries with just a few taps. Available for iOS and Android.
