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Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. In a bowl, combine the peanuts and pepitas. Drizzle with olive oil and season with salt, pepper, and a pinch of the remaining spice blend. Toss to coat. Transfer to the other side of the sheet pan. Return to the oven and roast 3 to 4 minutes, or until the pepitas and peanuts are lightly toasted and the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, drain and rinse the beans. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Halve the tomatoes; place in a bowl. Add the lime zest and the juice of 1 lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream, cilantro sauce, and the juice of the remaining lime half. Season with salt and pepper. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, remaining spice blend, and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Transfer half the cooked beans to the pot of cooked quinoa; add the butter and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir until combined and the butter is melted. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished quinoa topped with the sliced steaks, roasted sweet potatoes, seasoned avocado, remaining cooked beans, and marinated tomatoes (including any liquid). Drizzle with the creamy cilantro sauce. Garnish with the toasted pepitas and peanuts. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. In a bowl, combine the peanuts and pepitas. Drizzle with olive oil and season with salt, pepper, and a pinch of the remaining spice blend. Toss to coat. Transfer to the other side of the sheet pan. Return to the oven and roast 3 to 4 minutes, or until the pepitas and peanuts are lightly toasted and the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, drain and rinse the beans. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Halve the tomatoes; place in a bowl. Add the lime zest and the juice of 1 lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream, cilantro sauce, and the juice of the remaining lime half. Season with salt and pepper. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, remaining spice blend, and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Transfer half the cooked beans to the pot of cooked quinoa; add the butter and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir until combined and the butter is melted. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished quinoa topped with the sliced steaks, roasted sweet potatoes, seasoned avocado, remaining cooked beans, and marinated tomatoes (including any liquid). Drizzle with the creamy cilantro sauce. Garnish with the toasted pepitas and peanuts. Enjoy!
Tips from Home Chefs