Meal Kit
Chimichurri & Sweet Potato Bowl
with chickpeas and chayote squash
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
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Vegetarian
Chef
Scott Gorsky
"Ch-- ch-- changes," the late David Bowie sang. "Choo choo choo," said the kid making train noises. "Chimichurri, with chickpeas and chayote," is our offering and with respect to the kid and Mr. Bowie, ours is the champion. The spunky spice of chimichurri gets tossed with the various vegetables (potatoes), fruits (chayote), and legumes (chickpeas). Delicious, delightful, and not-too-demanding, you'll be grateful you chose this for your meal.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 14 oz. Sweet Potato
- 1 Chayote
- 2 oz. Baby Arugula
- 12 Parsley Sprigs
- ½ fl. oz. Red Wine Vinegar
- 4 Garlic Cloves
- 1 tsp. Dried Oregano
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOpVGwPr
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Calories420
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Carbohydrates85g
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Net Carbs68g
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Fat4g
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Protein17g
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Sodium380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Wire-Mesh Strainer
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare Ingredients and Roast Garlic
Halve garlic and wrap in foil with 1 tsp. olive oil, leaving an opening on top. Place directly on oven rack and roast until tender and lightly browned, 12-15 minutes. Halve chayote and remove seed from each half. Halve chayote pieces lengthwise and slice across width into 1/4" pieces. Drain and rinse chickpeas. Stem and mince parsley. While garlic roasts, roast sweet potatoes.
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2 Roast the Sweet Potatoes
Cut sweet potato into 1/4" dice and place on prepared baking sheet. Toss to coat with 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until tender and lightly browned, 15-18 minutes. While sweet potatoes roast, make chimichurri.
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3 Make the Chimichurri
Place roasted garlic in a large mixing bowl. Mash into a paste. Add parsley, oregano, red wine vinegar, half the red pepper flakes (to taste) (reserve remaining for chayote) and 3 Tbsp. olive oil. Stir and season with a pinch of salt and pepper. Set aside to let flavors marry.
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4 Toast the Chickpeas
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chickpeas to hot pan and cook, stirring often, until lightly toasted, 6-7 minutes. Season with a pinch of salt and pepper and transfer to bowl with chimichurri. Reserve pan; no need to wipe clean.
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5 Cook the Chayote
Return pan used to toast chickpeas to medium-high heat. Add 1 tsp. olive oil and chayote to hot pan. Cook, stirring occasionally, until softened and slightly caramelized, 4-6 minutes. Season with 1/4 tsp. salt and remaining red pepper flakes (to taste). Transfer to bowl with chimichurri and chickpeas.
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6 Plate the Dish
Add cooked potatoes to bowl with chickpeas and chayote and toss to coat. Season mixture with a pinch of salt and pepper. Gently stir in arugula. Serve in a bowl or on a plate.
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