April 18, 2019: The third Chefs Plate meal of this week’s shipment is the Mediterranean Quinoa & Sweet Potato Patties with Yogurt-Cucumber Sauce. Chefs Plate allows you to choose from a weekly changing menu of dishes, delivers you the fresh pre-measured ingredients so that you can cook from the comfort of your own home. You’ll be a master chef at home every time. 😉
This recipe called for a difficulty level of “medium” and cooking time of 35 minutes. This was a vegetarian dish.
First, preheat the oven to 450° F as you’ll be needing it to roast the sweet potatoes.
Then, start the water in the pot to cook the quinoa. I’ve made quinoa before thanks to a previous Chefs Plate dish, but it has been some time! Cooking quinoa is easy though. (Straining the quinoa without a fine mesh sieve, as the recipe called for though, was a bit hard.)
In any case, roast the diced sweet potatoes in the pan for about 18 to 20 minutes until the sweet potatoes are tender. Let it cool.
During this time, you can make the yogurt sauce and prepare the vinaigrette for the salad. Mince the garlic. Cut the half of the cucumber into 1/8-inch rounds for the salad and grate the other half for the yogurt cucumber sauce. To make the vinaigrette, whisk together the vinegar, sugar, oil, salt and pepper.
Next up, cook the patties. Use your hands to combine the cooked quinoa, roasted sweet potatoes, Medi Burger Spice Mix, half of the garlic, and salt and pepper to make four rough doughs. (We found that using some plastic wrap helped to form the patties better.)
Then, cook the patties for 4 to 5 minutes on a hot oiled pan and only flip them once (otherwise the patties are at risk of falling apart).
While the patties are cooking, wrap the pitas in aluminum foil to make a packet. Place this into the middle rack of the oven for 5 to 6 minutes. (We had already turned off the oven at this point, so the pitas were being heated using the residual heat, which was good enough.)
Toss the salad of the baby field greens, cucumber rounds, and roasted red peppers (already prepared in a container) with the vinaigrette.
And then ta-da, you’re done! Plate and serve the items. Top the pitas with the quinoa patties and spread the yogurt sauce on top. Serve the salad on the side.
This was an interesting Mediterranean meal to cook at home (definitely a new recipe for me). The pitas were so incredibly fluffy and soft after being heated in the oven. They were perfect!
The quinoa patties were a nice texture with the sweet potatoes peeking through. This was a nice vegetarian meal at home.
If you want to try Chefs Plate for yourself, click on this link to receive four free plates! (The four free plates are automatically deducted at checkout after you select the dishes.) Happy cooking! 🙂