We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Hearty Sweet Potato, Broccoli & Quinoa Salad
with Tahini-Lemon Dressing & Goat Cheese
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 700 Cals/serving
-
During the gentle transition between spring and summer, we’re afforded the unique freedom to utilize ingredients from both. In this recipe, we’re combining sweet potatoes and broccoli (cooler weather crops) with cucumber and peppery arugula (late spring or summer specialties) to create a hearty, healthful salad. With fresh mint, white quinoa and goat cheese, or chèvre, this is a wonderful way to span the season, chefs!
Get Cooking
fresh
ingredients
Title
-
½ cup White Quinoa
-
1 Avocado
-
1 Lemon
-
1 oz Arugula
-
1 Persian Cucumber
-
¾ lb Broccoli
-
½ lb Sweet Potatoes
-
1 large bunch Mint
-
2 Tbsps Sunflower Seeds
- 2 Tbsps Tahini Paste
-
¼ cup Crumbled Goat Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pit, peel and medium dice the avocado; toss with the juice of 1 lemon wedge to prevent browning. Small dice the cucumber. Cut the broccoli into large florets. Peel and medium dice the sweet potatoes. Pick the mint leaves off the stems; discard the stems.
2
Cook the quinoa:
Thoroughly rinse the quinoa. Once boiling, add the quinoa to the first pot of boiling water. Cook 14 to 16 minutes, or until tender. Drain thoroughly and set aside.
3
Cook the broccoli:
While the quinoa cooks, add the broccoli to the second pot of boiling water. Cook 4 to 6 minutes, or until slightly softened and bright green. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.
4
Cook the sweet potatoes:
While the broccoli cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender when pierced with a fork. Remove from heat.
5
Make the tahini-lemon dressing:
While the sweet potatoes cook, in a medium bowl, combine the tahini paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil and 2 tablespoons of water until well combined.
6
Finish & plate your dish:
In the pot used to cook the broccoli, combine the avocado, arugula, cucumber, lemon zest and cooked quinoa, broccoli and sweet potatoes; season with salt and pepper. Add as much of the tahini-lemon dressing as you’d like (you may have extra); toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the mint, sunflower seeds and goat cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pit, peel and medium dice the avocado; toss with the juice of 1 lemon wedge to prevent browning. Small dice the cucumber. Cut the broccoli into large florets. Peel and medium dice the sweet potatoes. Pick the mint leaves off the stems; discard the stems.
2
Cook the quinoa:
Thoroughly rinse the quinoa. Once boiling, add the quinoa to the first pot of boiling water. Cook 14 to 16 minutes, or until tender. Drain thoroughly and set aside.
3
Cook the broccoli:
While the quinoa cooks, add the broccoli to the second pot of boiling water. Cook 4 to 6 minutes, or until slightly softened and bright green. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and dry the pot.
4
Cook the sweet potatoes:
While the broccoli cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender when pierced with a fork. Remove from heat.
5
Make the tahini-lemon dressing:
While the sweet potatoes cook, in a medium bowl, combine the tahini paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil and 2 tablespoons of water until well combined.
6
Finish & plate your dish:
In the pot used to cook the broccoli, combine the avocado, arugula, cucumber, lemon zest and cooked quinoa, broccoli and sweet potatoes; season with salt and pepper. Add as much of the tahini-lemon dressing as you’d like (you may have extra); toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the mint, sunflower seeds and goat cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered