Pan-Seared Grilling Cheese with Roasted Sweet Potato and Avocado Jumble

If you haven’t tried grilling cheese before, get ready for a treat. This firm, salty cheese holds its shape when seared in a hot pan, developing a golden crust while staying soft inside. It’s the perfect companion to a bright, hearty jumble of roasted sweet potatoes, creamy avocado and sweet grape tomatoes.

Everything comes together with a fresh cilantro chimichurri that adds a punch of herbaceous flavor. This dish is naturally gluten-free and packed with fiber and protein, making it a satisfying meal any night of the week.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry all produce. Peel the sweet potatoes and cut them into ½-inch cubes. Halve and peel the red onion, then cut into ½-inch wedges.
2. On a baking sheet, toss the sweet potatoes and onion with a drizzle of olive oil, salt and pepper. Roast until tender and browned, about 25 minutes, tossing halfway through.
3. While the vegetables roast, halve the grape tomatoes lengthwise. Finely chop the cilantro; place 1 tablespoon in a large bowl and set aside. Mince the garlic until you have 1 teaspoon (you may have a clove left over). Halve the lemon. Halve, pit and scoop the avocado flesh, then cut into small cubes. Mince the chili pepper, removing ribs and seeds if you prefer less heat.
4. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin, a pinch of garlic and a pinch of chili (to taste). Stir in a squeeze of lemon juice and a large drizzle of olive oil. Season with salt, pepper and more garlic or chili as desired. Add more lemon and olive oil if needed to achieve a loose, drizzly consistency.
5. Take 4 ounces (about half) of the grilling cheese and cut it into ⅓-inch-thick slices (reserve the rest for another use). When the sweet potatoes and onions are almost done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the cheese slices and cook until browned, 1-2 minutes per side.
6. Add the tomatoes, roasted sweet potatoes and onion, avocado, a squeeze of lemon and a pinch of remaining chili (to taste) to the bowl with the reserved cilantro. Toss gently to combine. Divide the jumble between plates, top with the seared grilling cheese and drizzle with the chimichurri. Serve immediately.

Recipe Tips

FAQ

Can I use a different cheese?

Grilling cheese is ideal because it doesn’t melt completely. Halloumi, queso blanco or paneer are good substitutes. Avoid soft cheeses like mozzarella.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your spices and any packaged items are certified gluten-free if needed.

Can I make this ahead?

The roasted vegetables can be prepared a day in advance and reheated. Cook the cheese and assemble just before serving for the best texture.