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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Tri-Color Quinoa

    Tri-Color Quinoa

  • Onion

    Onion

  • 5iveOaks Traditional Pepper Jelly

    5iveOaks Traditional Pepper Jelly

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Lemon

    Lemon

  • Arugula

    Arugula

  • Sultanas

    Sultanas

  • Pecans

    Pecans

  • Mint

    Mint

METHOD

1
Heat oven to 375° F MISE EN PLACE. • Peel sweet potato. Cut into 1-inch chunks. • Peel and chop onion. • Zest and juice lemon. • Pick and thinly slice mint leaves.
2
MAKE: • Toss sweet potatoes with 1 teaspoon olive oil. Spread on a baking pan. • Roast until tender and browned on edges, about 20 minutes.
3
• Place a small saucepan over medium-high heat. Add 1 1/2 cups water, and bring to a boil. • Stir in quinoa, onion and 1/2 teaspoon kosher salt. •Reduce heat, cover, and simmer until quinoa is tender and absorbs the water, about 15 minutes.
4
While quinoa cooks, make dressing. In a medium bowl, whisk together pepper jelly, mustard, lemon zest, lemon juice and 1 tablespoon olive oil.
5
Toss arugula in dressing, and season to taste with kosher salt.
6
• Divide quinoa and sweet potatoes between bowls. Top with arugula. • Garnish each bowl with raisins, pecans and mint. Serve warm, and enjoy!