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Sweet Potato and Spinach Pilaf

Sweet Potato and Spinach Pilaf

with Parmesan and Chili

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This sweet and savoury pilaf is packed with nutritious brown rice, baby spinach and pumpkin seeds (also called 'pepitas!') Pepitas are high in fibre magnesium and zinc, which helps your body to maintain a healthy immune system.

Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Jasmine Rice

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

1 unit

Lemon

113 g

Onion, chopped

1 unit

Red Chili Pepper

1 unit

Vegetable Broth Concentrate

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

7 g

Thyme

10 g

Garlic

28 g

Pepitas

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories740 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate119 g
Sugar12 g
Dietary Fiber9 g
Protein24 g
Cholesterol22 mg
Sodium738 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F. (To roast the sweet potatoes.) Start prepping when the oven comes up to temperature!

2

Prep: In a medium pot, bring 11/3 cups salted water and broth concentrate to a boil. Wash and dry all produce. Zest then halve the lemon. Mince or grate the garlic. Finely chop the chili, removing the seeds for less heat, if using. Pick 1 tbsp thyme leaves from the stems.

3

Roast the sweet potatoes: Meanwhile, toss the sweet potatoes with a drizzle with oil and thyme on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden and roasted, 25-28 min.

4

Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.

5

Meanwhile, heat a large pan over medium-high heat. Add the pepitas. Cook, stirring often, until toasted, 1-2 min. Transfer to a plate. Add a drizzle of oil to the pan, then the onion, garlic and as much chili as you dare. Cook until the onion softens, 3-4 min.

6

Finish and serve: Stir the sweet potato and rice into the onion mixture. Tear the spinach leaves into the mixture and sprinkle with parmesan and lemon zest. Squeeze over the juice, from one lemon half. (Squeeze over the other half you want it more tangy!) Sprinkle with the pepitas and strip over more thyme leaves, if desired. Divide between plates and enjoy!