Sweet Potato and Quinoa Sliders

With Seasoned Parsnip Chips

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

This healthier take on sliders combines quinoa and sweet potatoes to form crispy, little, pan-seared delights. The sliders get some bite from arugula and a creamy citrus note from lemon mayo. Seasoned baked parsnip chips finish off this meal to remember.

In Your Box (serves 2)

  • ½ cup Quinoa
  • 10 oz. Sweet Potato
  • 1 Lemon
  • 12 oz. Parsnips
  • 2 Tbsp. Home Chef Parsnip Chip Seasoning
  • Info
    1.875 oz. Mayonnaise
  • Info
    1 cup Panko Breadcrumbs
  • Info
    1½ oz. Swiss Cheese Slices
  • Info
    4 Slider Buns
  • 1 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    984
  • Carbohydrates
    150g
  • Fat
    31g
  • Protein
    31g
  • Sodium
    1401mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 2 Baking Sheets
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 365 degrees. Prepare two baking sheets with foil and cooking spray. Bring a small pot with quinoa and 1 cup water to a boil over high heat. Reduce to a simmer, cover and cook for 10-15 minutes, or until tender and all liquid has been absorbed. Thoroughly rinse produce and pat dry. Peel and cut sweet potato into ½" dice. Zest lemon and mince zest. Halve lemon and juice. Trim ends off parsnips and peel. Use peeler to cut thin strips from parsnips. Cut those strips into 2" pieces.

  • Step 2 - Bake the Parsnips and Sweet Potatoes
    2

    Bake the Parsnips and Sweet Potatoes

    Mix parsnip, 2 Tbsp. olive oil, and ¼ tsp. salt on prepared baking sheet. On second baking sheet, toss sweet potatoes, ½ tsp. olive oil, and a pinch of salt and pepper. Place parsnips on top rack of oven, and sweet potatoes on bottom rack, and cook 15-20 minutes, or until sweet potatoes are tender. Remove sweet potatoes from oven and sprinkle with half of the seasoning mix. Flip parsnips over and bake 10-15 minutes more, or until they are golden brown. Watch parsnips closely, as they brown quickly. You may have to pull some of the chips out if they finish first and allow the rest to keep baking. Sprinkle chips with remaining seasoning mix.

  • Step 3 - Make the Lemon Mayo
    3

    Make the Lemon Mayo

    While waiting for parsnips and sweet potatoes to cook, stir together mayonnaise, lemon zest, and 2 tsp. lemon juice in a small bowl and set aside in refrigerator.

  • Step 4 - Make the Patties
    4

    Make the Patties

    Add sweet potatoes and half the panko breadcrumbs to quinoa in small pot. Mash with a potato masher or fork. This mixture should stay relatively chunky and not be smooth like mashed potatoes. Check mixture for dryness. If needed, add 1 Tbsp. water at a time, checking each time to see if mixture will easily hold together when compressed. Taste and season with salt and pepper. Divide mixture into 4 balls. Roll balls in remaining panko and flatten each ball using the palm of your hand to form 3" wide patties.

  • Step 5 - Cook the Patties
    5

    Cook the Patties

    Heat a medium non-stick pan over medium heat. Cut cheese slices on the diagonal. Add 2 Tbsp. olive oil to hot pan and place patties in pan. Reduce heat to medium and cook patties until browned on the first side, about 3 minutes. Flip patties, place half a slice of cheese on each patty, and cook for 3-4 minutes, or until bottom is browned and cheese has begun to melt. Remove burgers from pan and place buns in to toast. Keep heat moderate to ensure patties warm all the way through without burning the panko crust.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spread lemon mayonnaise on bun. Place burgers on bottom buns and top with arugula and top buns. Place sliders on a plate next to parsnip chips.