Maple Brown Butter Sweet Potatoes
with Dill-Tahini Vinaigrette over Fluffy Quinoa
Cooking time
35 minutes
Servings
2/4
Calories
810 /serving
These soft-roasted sweet potatoes demand to be indulged in. They’re caramelized in a delectable sauce that’s rich with brown butter and maple. A chopped salad zaps in freshness, over a cushion of spiced quinoa. Final touch? A drizzle of dill-tahini vinaigrette, made in a flash.
We will send you:
- 14g Dill
- 450g Sweet potatoes
- 1 Tomato
- 1 Lemon
- 2 Cucumbers
- 1 Scallion
- 15ml Maple syrup
- 45ml Apple-tahini vinaigrette
- 95g Red & white quinoa
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sesame • Soy
You will need:
Basting brush
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
3 or 6 tbsp Butter
Total Fat
44 g
Saturated Fat
14 g
Sodium
720 mg
Total Carb
99 g
Sugars
20 g
Protein
14 g
Fibre
15 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Halve the sweet potatoes lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Arrange, cut-sides down, and roast, without flipping, 30 to 35 min., until softened.
Make the maple brown butter
- Meanwhile, in a medium pot, heat 3 tbsp butter (double for 4 portions) on medium.
- Cook, stirring often, 2 to 3 min., until beginning to foam; season with S&P.
- Add the maple syrup and cook, stirring often, 30 sec. to 1 min., until combined.
- Transfer to a small bowl and reserve the pot.
Cook the quinoa
- Zest the lemon.
- Using a strainer, rinse the quinoa.
- In the reserved pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Add the lemon zest, ½ the maple butter, ½ the remaining spices and S&P. Fluff the quinoa.
Mise en place
- Meanwhile, quarter the lemon.
- Small-dice the cucumbers and tomato.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Pick the dill fronds off the stems; roughly chop the fronds.
- In a second small bowl, make the vinaigrette by combining the vinaigrette, ⅓ of the dill and S&P. If necessary, thin out with 1 tsp water (double for 4 portions).
Make the salad
- In a medium bowl, combine the cucumbers, tomato, white bottom of the scallion, ½ the remaining dill, the juice of up to ½ the lemon wedges, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Finish the sweet potatoes & serve
- When the sweet potatoes have softened, flip and brush the cut-sides with the remaining maple butter.
- Switch the oven to broil, 2 to 3 min., until caramelized.
- Divide the quinoa between your plates.
- Top with the sweet potatoes and salad.
- Garnish with the green top of the scallion and the remaining dill and lemon wedges.
- Serve the vinaigrette on the side. Bon appétit!
