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Grilled Cheese & Veggie Jumble

Grilled Cheese & Veggie Jumble

with Cilantro Chimichurri

calorie smart
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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.

Tags:Veggie
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

1 unit

Red Onion

4 ounce

Grape Tomatoes

¼ ounce

Cilantro

2 clove

Garlic

1 unit

Lemon

1 unit

Avocado

1 unit

Chili Pepper

1 teaspoon

Cumin

8 ounce

Grilling Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate56 g
Sugar14 g
Dietary Fiber14 g
Protein20 g
Cholesterol50 mg
Sodium470 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Large Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

Meanwhile, halve tomatoes. Finely chop cilantro leaves and stems; place 1 TBSP (2 TBSP for 4 servings) in a large bowl and set aside. Mince garlic. Halve lemon. Halve, pit, peel, and dice avocado. Mince chili.

4

In a small bowl, combine remaining cilantro, half the cumin (all for 4 servings), a pinch of garlic, and a pinch of chili to taste. Stir in a squeeze of lemon juice and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili if desired. TIP: Add more lemon juice and olive oil as needed until mixture reaches a drizzling consistency.

5

Cut half the grilling cheese (all the grilling cheese for 4 servings) into ⅓-inch-thick slices. When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add grilling cheese and cook until browned, 1-2 minutes per side.

6

To bowl with reserved cilantro, add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon juice, and a pinch of remaining chili to taste; toss to combine. Divide between plates and top with grilling cheese. Drizzle with chimichurri and serve.