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


2 clove


1 unit


1 unit


1 unit

Chili Pepper

1 teaspoon


8 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)3473 kJ
Calories830 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate54 g
Sugar13 g
Dietary Fiber13 g
Protein34 g
Cholesterol100 mg
Sodium830 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
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.


Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes. (For 4 servings, divide between 2 baking sheets; roast sweet potatoes on top rack and onions on middle rack.) TIP: If onion is done before sweet potatoes, remove from oven and continue roasting sweet potatoes.


Meanwhile, halve tomatoes. Finely chop cilantro; place 1 TBSP (2 TBSP for 4 servings) in a large bowl and set aside. Mince garlic until you have 1 tsp (2 tsp for 4). Halve lime. Halve, pit, peel, and dice avocado. Mince chili, removing ribs and seeds for less heat.


In a small bowl, combine remaining cilantro, half the cumin (all the cumin for 4 servings), a pinch of minced garlic, and a pinch of chili to taste. Stir in a squeeze of lime juice and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili if you feel like something is missing. TIP: Add more lime juice and olive oil as needed to give mixture a drizzling consistency.


Slice grilling cheese into four equal-sized pieces (eight pieces for 4 servings). When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.


To bowl with reserved cilantro, add sweet potatoes, onion wedges, tomatoes, avocado, a squeeze of lime juice, and a pinch of remaining chili to taste. Toss to combine, then divide between plates and top with grilling cheese. Drizzle with chimichurri and serve.