Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Quinoa
Bring a small pot with quinoa and ⅔ cup water to a boil over high heat. Reduce heat to low, cover, and cook until quinoa is tender and water has been absorbed, 12-15 minutes. Transfer quinoa to a plate and cool 5 minutes. While quinoa cooks, prepare ingredients.
Prepare the Ingredients
Peel and cut sweet potato into ¼" dice. Core Roma tomato and cut into ¼" rounds. Coarsely chop dried cherries. Zest lemon, halve, and juice. In a small bowl, combine mayonnaise with 1 tsp. lemon juice (reserve 2 tsp. for dressing) and 1 tsp. lemon zest. Split English muffins with a fork.
Roast the Sweet Potatoes
Arrange sweet potatoes on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast until tender,15-18 minutes. Cool 5 minutes, and measure ½ cup sweet potato (reserve remaining for salad) into a medium mixing bowl.
Form and Sear the Patties
Using a potato masher or fork, mash sweet potato in mixing bowl until smooth. Add quinoa, breadcrumbs, and half the miso paste (reserve remaining for salad) to bowl and mix until well-combined. Season with ½ tsp. salt and ¼ tsp. pepper. Form mixture into two ½" thick patties. Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add patties and sear until browned, 3-4 minutes per side.
Make Potato Salad and Toast Muffins
In another medium mixing bowl, whisk together 2 tsp. lemon juice, remaining miso paste, and 1 Tbsp. olive oil. Add remaining sweet potatoes and dried cherries to bowl, and gently toss to combine. Season to taste with a pinch of salt and pepper. Replace foil on baking sheet and add English muffins. Bake until lightly toasted, 5-6 minutes.
Plate the Dish
Divide lemon-mayonnaise between English muffin halves and place a quinoa patty on top. Top with tomatoes, arugula, and remaining muffin halves. Serve alongside sweet potato salad.