Roasted Sweet Potato & Beet Nourish Bowls
with Brussels Sprout Slaw, Feta & Toasted Walnuts
Cooking time
30 minutes
Servings
2/4
Calories
1110 /serving
Talk about a soulful bowlful! This gorgeous one-deal meal is heaped high with roasted diced sweet potatoes and red 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, honey-Dijon vinaigrette and fresh dill draws this plant-forward dish together, topped with briny cubes of feta cheese, more crunchy nuts and more wisps of summery green dill.
We will send you:
- 450g Sweet potatoes
- 200g Brussels sprouts
- 1 Bunch of dill
- 225g Red beets
- 60ml Mayonnaise
- 160g White rice
- 25g Chopped walnuts
- 30g Feta
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Milk, Mustard, Walnuts
You will need:
Medium pot
Medium pan
Peeler
Sheet pan
Olive oil
Parchment paper
Oil
Salt & pepper (S&P)
Total Fat
55 g
Saturated Fat
7 g
Sodium
1340 mg
Total Carb
140 g
Sugars
27 g
Protein
22 g
Fibre
16 g
Preparation
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.
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.
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.
Make the dressing
In a small bowl, combine the vinaigrette, mayo, 1 tbsp water (double for 4 portions), ½ the dill, the remaining spices and S&P.
Toast the walnuts & make the slaw
In a medium pan, heat a drizzle of oil on medium-high. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant; 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.
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!
