Honey-Glazed Sweet Potatoes & Charred Brussels Sprouts
with Poppy Seed Quinoa, Ricotta & Pistachios
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Pistachios, pepitas and tiny dots of two-tone quinoa give this dish such an artful pop, we like to think of it as pop art! Onto the canvas of soft grains, you’ll be adding bright colours and soft crunch from Brussels sprouts and sweet potatoes, roasted to get those irresistibly caramelized edges. Then plunk on a few dollops of creamy ricotta cheese to contrast with the flavours of honey, mint and poppy seed in this meatless masterpiece.
We will send you:
- 225g Sweet potatoes
- 225g Brussels sprouts
- 1 Scallion
- 1 Bunch of mint
- 25g Pistachios
- 21g Honey
- 25g Pepitas (pumpkin seeds)
- 60ml Sweet Cider vinaigrette
- 95g Red & white quinoa
- 100g Ricotta
- 10.5g Go Poppy spices (poppy seeds, salt)
Contains: Milk, Mustard, Pistachios
You will need:
Total Fat
55 g
Saturated Fat
10 g
Sodium
790 mg
Total Carb
79 g
Sugars
16 g
Protein
25 g
Fibre
15 g
Preparation
