Citrus and Chipotle Roasted Veggie Salad

with Sweet Potato, Charred Corn and Spinach

30 min

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This vibrant bowl is a delicious combination of sweet and savoury with a kick of heat from chipotle. Sweet potato is seasoned with our blend of spices, roasted with chickpeas and pumpkin seeds, then tossed with charred corn and red onion in a tasty citrus dressing and served with spinach. 


Contains: Sulphites

May Contain: Mustard, Wheat, Gluten, Milk, Egg, Sesame, TreeNuts, Peanuts, Fish, Soy, Shellfish

Contains: Sulphites.

May Contain: Egg, Milk, Mustard, Peanuts, Seafood, Sesame, Soy, Tree Nuts, Wheat, and Gluten.

What We'll Send

Frozen Corn Niblets
Red Onion Diced 1/4"
Raw Sugar Pack
Pumpkin Seeds
Chipotle Pepper in Adobo Sauce
Canned Chickpeas
Orange Sweet Potato Diced 3/8"
Spice Blend
Cumin, Ground Ancho Powder, Roasted Garlic Powder, Ground Sumac
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 754
Fat 39g
Protein 21g
Carbohydrates 108g

Cooking Directions


Tip: Orange pith is the bitter, white inner part of the peel that’s commonly removed before eating. If you’re having leftovers for lunch, save some spinach separately and mix it in when you’re ready to eat. 


Roast Chickpeas + Sweet Potatoes

Turn oven to 400°F. Line baking sheet with foil. Rinse and drain chickpeas in a fine mesh sieve. Add chickpeas and sweet potato to baking sheet. Add 1 tbsp. (2 tbsp. for 4 servings) oil and half of the spice blend to baking sheet. Season to taste with salt and pepper. Mix well. Put baking sheet in oven. Set timer for 15 minutes. When timer goes off, turn vegetables and add pumpkin seeds. Return baking sheet to oven and roast for 5-8 minutes, or until sweet potato is tender.


Prepare Dressing Ingredients

Wash lime, orange, and cilantro. Zest 1 lime (2 limes for 4 servings) and orange. Cut all limes in half. Using a sharp knife, cut orange peel and pith off. Dice orange into ½ inch pieces. Chop cilantro.


Finish Dressing

In a large mixing bowl, toss together orange zest, lime zest, juice from 1 lime (2 limes for 4 servings) to taste, orange, raw sugar, remaining spice blend, chipotle pepper, and salt to taste.


Char Corn Niblets

Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over high. Add corn and saute for 3-5 minutes, tossing occasionally until corn begins to char. Add onions and cook for 2-3 minutes longer, or until onions are tender. Turn off heat. Stir in chopped cilantro. Season to taste with lime juice and salt. 


Assemble and Serve

When sweet potato from Step 1 is cooked, add to same mixing bowl with charred corn. Stir to dress evenly. Divide spinach into large serving bowls. Divide roasted vegetable salad on top. Enjoy! 

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