Sweet Potato and Spinach Pilaf
with Parmesan and Chili
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Riz au jasmin
340 g
Patate douce, en cubes
(Contient: Sulfites)
56 g
Bébés épinards
1 pièce(s)
Citron
113 g
Oignon, haché
1 pièce(s)
Piment
1 pièce(s)
Concentré de bouillon de légumes
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
7 g
Thym
10 g
Ail
28 g
Graines de citrouille
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
Preheat the oven to 450°F. (To roast the sweet potatoes.) Start prepping when the oven comes up to temperature!
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.
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.
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.
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.
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!
