Grilled Cheese and Veggie Jumble
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Grilled Cheese and Veggie Jumble

Grilled Cheese and Veggie Jumble

with Cilantro Chimichurri

Trust us: once you try grilling cheese, you’ll want to find a way to put it in everything. Thanks to its high melting point, it stays firm when you fry it in a pan, but the heat only heightens its salty and savory qualities. Next to a brightly colored jumble of veggies, it feels positively rapturous, delivering bites of cheesy goodness in between bursts of tomato, creamy avocado, sweet potato, and herbs.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

2 unit

Sweet Potatoes

1 unit

Red Onion

4 ounce

Grape Tomatoes

¼ ounce


1 unit


1 unit


1 unit


1 unit

Chili Pepper

½ teaspoon


4 ounce

Grilling Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil






Nutrition Values

/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber14 g
Protein18 g
Cholesterol40 mg
Sodium410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan


Preheat and Prep

Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Halve, peel, and cut onion into ½-inch wedges

Roast Sweet Potatoes and Onion

Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and browned, about 25 minutes, tossing halfway through.

Prep Veggies

Halve tomatoes lengthwise. Finely chop cilantro; place 1 TBSP in a large bowl and set aside. Mince garlic until you have 1 tsp. Halve lemon. Halve, pit, and scoop flesh from avocado, then cut into small cubes. Mince chili, removing ribs and seeds if you prefer less hea

Make Chimichurri

In a small bowl, combine remaining cilantro, ½ tsp cumin (we sent more), a pinch of garlic, and a pinch of chili (to taste). Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili as desired. TIP: Add more lemon and olive oil as needed to give mixture a loose, drizzly consistency.

Fry Cheese

Take 4 oz (about half) of the grilling cheese and cut it into ⅓-inch-thick slices (reserve rest for another use). When sweet potatoes and onions are almost done, heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese and cook until browned, 1-2 minutes per side.

Finish and Serve

Add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon, and a pinch of remaining chili (to taste) to bowl with reserved cilantro. Toss to combine. Divide between plates, then top with grilling cheese. Drizzle with chimichurri.