Grilled Cheese and Veggie Jumble

Grilled Cheese and Veggie Jumble

with Cilantro Chimichurri

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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, the cheese stays firm when you fry it in a pan. Plus, 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 unit

Red Onion

4 ounce

Grape Tomatoes

¼ ounce


1 teaspoon


1 unit


1 unit


1 unit

Chili Pepper

½ teaspoon


4 ounce

Grilling Cheese


Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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


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.


Halve tomatoes lengthwise. Finely chop cilantro; place 1 TBSP in a large bowl and set aside. Mince garlic until you have 1 tsp (you may have a clove left over). Halve lemon. Halve, pit, and peel avocado, then cut into small cubes. Mince chili, removing ribs and seeds first if you prefer less heat.


In a small bowl, combine remaining cilantro, ½ tsp cumin (we sent more), a pinch of minced 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.


Take 4 oz (about half) of the grilling cheese and cut into ⅓-inch-thick slices (use the rest as you like). When sweet potatoes and onion 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.


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 and serve.