Goodfood Review: Fully Loaded Mexican-Style Sweet Potatoes

Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!

If you have been following along you will know that I recently started up my Goodfood deliveries again. I have always loved Goodfood but the current circumstances gave me the little push I needed to start ordering a majority of our household necessities online – meals and groceries included. I took a little break from our Goodfood subscription but am happy to report that we are back in to the swing of things and are receiving a new order every week (two weeks at the most).

Subscription Details

What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.

Box Options:

• Classic Basket – $12.33 per meal
• Vegetarian Basket – $11.33 per meal
• Family Basket – $10.88 per meal
• Smoothies & Oat Bowls – $5.99 per cup

Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.

Here’s a closer look at one of the recipes we received in this week’s Goodfood delivery….

Fully Loaded Mexican-Style Sweet Potatoes

Fully loaded baked potatoes are a perennial crowd pleaser, but tonight we’re giving this classic a colourful, fiesta-worthy upgrade. Drawing on the colours and flavours of Mexican cuisine, this plant-based dish will have you topping baked sweet potatoes with a zesty mixture of black beans and blistered cherry tomatoes, tossed with a Tijuana-worthy seasoning and plenty of scallions. You’ll be dressing it all with a zingy crema, creamy avocado purée and a bright cabbage slaw with toasted pepitas for the crunch factor. This one’s almost as pretty as it is delicious.

Ingredients:

• 140g Cherry tomatoes
• 150g Shredded red cabbage
• 2 Scallions
• 1 Lime (or lemon)
• 450g Sweet potatoes
• 540ml Black beans (canned)
• 25g Roasted pepitas (pumpkin seeds)
• 57g Avocado purée
• 60ml Mexican crema
• 15g Tijuana Tastes spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Directions:

Roast the sweet potatoes: Preheat the oven to 450°F. Halve the sweet potatoes lengthwise; drizzle with oil and season with ⅓ of the spice blend and S&P. Place the seasoned sweet potatoes on a lined sheet pan, cut-sides down, and roast in the oven without turning, 30 to 35 minutes, until softened.

Mise en place: While the sweet potatoes roast, drain and rinse the black beans. Zest and juice the lime. Quarter the cherry tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Make the salsa: In a large bowl, combine the black beans, cherry tomatoes, up to ½ the white bottoms of the scallions, up to ⅔ of the lime juice, up to ½ the lime zest (scallions, lime juice and zest to taste) and 2 tbsp oil (double for 4 portions). Season with ½ the remaining spice blend and S&P to taste.

Make the zesty crema & salad: In a medium bowl, combine the crema and as much of the remaining lime juice and zest as you’d like; season with the remaining spice blend and S&P to taste. In a large bowl, combine the cabbage, ½ the zesty crema, ½ the pepitas and as many of the remaining white bottoms of the scallions as you’d like; season with S&P and toss well.

Plate your dish: Divide the avocado purée between your plates and spread out in a circular motion. Top with the roasted sweet potatoes. Top the sweet potatoes with a spoonful each of the salsa, slaw and remaining pepitas. Drizzle with the remaining zesty crema (if the crema seems too thick, stir in 1 tsp water at a time until you’ve reached your desired consistency). Garnish with as many of the green tops of the scallions as you’d like. Serve any remaining salsa and slaw on the side. Bon appétit!

Fully Loaded Mexican-Style Sweet Potatoes – Final Thoughts

Full disclosure….I was on the fence about sharing this recipe with you all. I started taking the photos and began preparing the ingredients when I realized that some of the items for the recipe were either missing and/or not in the best shape. But….I thought to myself, no subscription box is perfect, nor should we expect them to be. Today’s Goodfood recipe was missing the lime, the green onion weren’t looking so great and the avocado puree was quite brown. Yes, it’s not the ideal situation but I rarely (if ever) have issues with my Goodfood deliveries so I wasn’t too upset about it. Luckily I had the necessary substitutes in my fridge and was still able to make the recipe (with a few small changes). It still turned out great and I would definitely still recommend Goodfood to anyone looking to save time and money when it comes to dinner preparation. I absolutely love it and so does the hubby.

-AYOB Sarah