Chickpea and Sweet Potato Bowls
with couscous, feta, crispy kale and lemony sauce- Wheat
- Sulphites
- Egg
- Mustard
- Milk
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Crustaceans
- Fish
- Sulphites
Ingredients: Sweet potato • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Kale • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
2 unit(s)
Sweet Potato
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Red Onion
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts)
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Gluten, Wheat, Milk, Mustard, Sesame, Soy, Tree nuts, Crustaceans, Fish, Sulphites)
56 g
Kale, chopped
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7.5 g
Vegetable Stock Powder
(Contains: Sulphites, Soy May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Tree nuts)
Not included in your delivery
16 tsp
Oil*
½ tsp
Sugar*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Cooking Steps
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut onion into 3/4-inch wedges.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes, onions and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Zesty Garlic Blend, salt and pepper, then toss to combine.
- Roast in the top of the oven for 12 min. (NOTE: For 4 servings, roast in the top and middle of the oven. Veggies will continue to roast in step 4.)
- Meanwhile, remove kale leaves from ribs and roughly chop. Discard ribs.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut remaining lemon into wedges.
- Drain and rinse chickpeas, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 2 tbsp (4 tbsp) oil, chickpeas and remaining Zesty Garlic Blend. Cook for 5-6 min, stirring occasionally, until chickpeas are golden. (TIP: Loosely cover the pan if chickpeas start to pop!)
- Remove from heat.
- While chickpeas cook, to a medium pot, add 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high.
- Once boiling, stir in couscous and vegetable stock powder.
- Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- Add 1 tsp (2 tsp) oil, then fluff couscous with a fork. Cover to keep warm.
- When sweet potatoes and onions have roasted for 12 min, to the same baking sheet, add kale and 1 tbsp oil.* (NOTE: For 4 servings, divide kale between baking sheets, using 1 tbsp oil per sheet.) Season kale with salt, then carefully stir to combine.
- Return the baking sheet to the oven. (NOTE: For 4 servings, rotate baking sheet positions when returning sheets to the oven.) Cook for another 8-12 min, until kale is crispy and sweet potatoes are fork-tender.
- Meanwhile, in a small bowl, combine mayo, Dill-Garlic Spice Blend, half the lemon zest and 1 tbsp (2 tbsp) water. (NOTE: This is your creamy lemon sauce.)
- To a large bowl, add remaining lemon zest, 1 tbsp (2 tbsp) lemon juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with pepper, then whisk to combine.
- To the bowl with lemon dressing, add roasted veggies, then toss to coat.
- Divide couscous, chickpeas and roasted veggies between plates.
- Drizzle with creamy lemon sauce. Sprinkle feta over top.
- Squeeze a lemon wedge over top, if you like.
