Roasted Broccoli with Spicy Sunflower Seed Chimichurri
over Sweet Potato Mash
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
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
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk, 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
38 g
Saturated Fat
7 g
Sodium
630 mg
Total Carb
68 g
Sugars
14 g
Protein
12 g
Fibre
14 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
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.
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 broccoli and chimichurri. Bon appétit!
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