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, 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.

Tags:
Spicy
Allergens:
Milk

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

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Red Onion

4 ounce

Grape Tomatoes

¼ ounce

Cilantro

1 teaspoon

Garlic

1 unit

Lemon

1 unit

Avocado

1 unit

Chili Pepper

½ teaspoon

Cumin

4 ounce

Grilling Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

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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.

Utensils

Peeler
Baking Sheet
Large Bowl
Small Bowl
Large Pan

Instructions

Preheat and Prep
1

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.

Roast Sweet Potatoes and Onion
2

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
3

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.

Make Chimichurri
4

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.

Fry Cheese
5

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.

Finish and Serve
6

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.