Directions: |
Directions:1. Adjust rack to middle position and preheat oven to 425ºF. Wash and dry all produce. Peel and dice sweet potatoes into 1/2 inch pieces. Halve, peel, and cut onion into 1/2 inch thick wedges.
2. Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.
3. Meanwhile, halve tomatoes. Finely chop cilantro leaves and stems. Place 2 tbs in a large bowl and set aside. Halve, pit, peel, and dice avocado. Mince chili.
4. In a small bowl, combine remaining cilantro, cumin, a pinch of garlic, and a pinch of chili to taste. Stir in a squeeze of lemon juice and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili if desired. Add more lemon juice and olive oil as needed until chimichurri mixture reaches drizzling consistency.
5. Cut the grilling cheese into 1/3 inch thick slices. When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.
6. In a large bowl, combine reserved cilantro, tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon juice, and a pinch of remaining chili to taste. Toss to combine. Divide between plates and top with grilling cheese. Drizzle with chimichurri and serve. |
Personal
Notes: |
Personal
Notes: Emily and Serena got this when they tried HelloFresh, and have made it every other week ever since.
The avocado adds nothing, so eat it separately or leave it out. Cut the grilling cheese (we recommend halloumi) into little cubes to get the most bang for your buck and more easily spread it out. If you don't have grilling cheese (or want to make it vegan) and want to add more to the meal, cook Israeli couscous in broth and top with the roasted veggies and chimichurri. 1 cup of dry couscous works well for 2 hearty portions.
This travels and reheats extremely well as the next day's lunch!
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This recipe for Grilled Cheese and Veggie Jumble is from