Harissa sweet potatoes and your choice of protein with chimichurri

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Harissa sweet potatoes and your choice of protein with chimichurri

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

15–20 Minutes

Get groovin’ to the tune of our house-made chimichurri. This herbaceous Argentinian sauce is a miraculous mezcla of fresh parsley, cilantro, and garlic that adds tangy zip to everything it touches.

Ingredients

In your bag
Roasted sweet potatoes
Harissa powder
Your choice of protein
1 bunch organic rainbow chard or other leafy greens
Organic chopped garlic
Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)

Nutrition per serving

Calories 480, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 550mg (24% DV), Total Carb. 35g (13% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 31g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

Wash produce before use

Heat the sweet potatoes

Heat the oven to 425°F.

Transfer the sweet potatoes to an ovenproof dish and season with salt, pepper, and half the harissa powder, adding more as desired. Bake until heated through, 15 to 20 minutes. Meanwhile, prepare your protein and the chard.

Prep and cook your protein

Pat your protein dry with a paper towel; season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.

Steaks: Add the steaks and cook, turning frequently, until well browned and medium-rare, 6 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.

Chicken: Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the chicken into ½-inch-thick slices. Do not clean the pan.

Salmon: Add the salmon, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

Pork chops: Add the pork chops and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the pork chops into ½-inch-thick slices. Do not clean the pan.

Prep and cook the chard

Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.

In the same pan, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Stir in the chard stems, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the chard leaves and garlic (the chard leaves in batches if needed), season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the chard is just wilted, 1 to 2 minutes.

Serve

Transfer your protein, the chard, and sweet potatoes to individual plates. Drizzle your protein with as much chimichurri as you like and serve any remaining chimichurri on the side.

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