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Fig Glazed Sweet Potatoes with Roasted Broccolini & Olive Tapenade
2 or 4 Serving Dinner

Fig Glazed Sweet Potatoes

with Roasted Broccolini & Olive Tapenade

A modest bed of earthy green lentils and fresh arugula is elevated by briny olive tapenade, broccolini, and roasted sweet potatoes tossed in sweet fig preserves and bold balsamic glaze. A sprinkling of pistachios lends a satisfying crunch.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
570
FAT
16g
CARBOHYDRATES
89g
PROTEIN
20g

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INGREDIENTS

  1. 1/2 cup French green lentils
  2. 2 sweet potatoes, halved lengthwise
  3. 8 oz broccolini, ends trimmed
  4. 1 tbsp fig preserves
  5. 1/4 cup balsamic glaze
  6. 1/4 cup olive tapenade
  7. 0.5 oz parsley, leaves and tender stems roughly chopped
  8. 2 oz baby arugula
  9. 2 tbsp pistachios, roughly chopped
  10. 2 tbsp + 2 tsp olive oil*
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nuts (pistachio)
Tools: Aluminum foil, Small saucepan with lid, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
570
FAT
16g
CARBOHYDRATES
89g
PROTEIN
20g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Preheat oven to 425°F. Combine lentils, 2 cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water. (4-serving meal: use 4 cups water) (TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

2
Roast the sweet potatoes and broccolini

Rub each sweet potato half with ½ tsp olive oil and place, cut side down, on one half of foil-lined baking sheet. Add broccolini, 1 tbsp olive oil, and a pinch of salt to other half of baking sheet and toss. Roast until sweet potatoes are tender, 22 to 26 minutes. Transfer broccolini to medium bowl and cover to keep warm. Set oven to broil on high for step 5. (4-serving meal: use 2 tbsp olive oil for broccolini)

3
Make the fig glaze

Whisk together fig preserves and balsamic glaze in small bowl.

4
Make the fig tapenade

Combine tapenade, parsley, 1 tbsp olive oil, and just 1 tbsp fig glaze in small bowl and stir to combine. (4-serving meal: use 2 tbsp olive oil, 2 tbsp fig glaze)

5
Broil the sweet potatoes

Rub cut side of roasted sweet potatoes with remaining fig glaze and return to oven, cut side up, and broil until glaze is sticky and browned, 1 to 2 minutes. (TIP: All broilers are different. Watch carefully to ensure glaze doesn’t burn.)

6
Serve

Add arugula and just 2 tbsp fig tapenade to bowl with broccolini and toss to combine. Divide lentils between bowls. Top with fig glazed sweet potatoes, broccolini and arugula, remaining fig tapenade, and pistachios. Tuck in! (4-serving meal: use ¼ cup fig tapenade)

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