Vegan Bowl with Sweet Potato & Avocado
along with pan-fried beans
The quantities provided above are averages only.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Avocado
100 grams
Green Beans
125 grams
Radish
1 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Lime
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Nuts, Peanut)
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
150 grams
Rice
1 sachet(s)
Crispy Onions
(Contains Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks to a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim and thinly slice the radish. Mix the radish well the soy sauce, 1tsp sugar (per 2P) and 2 lime wedges (per 2P) and set aside.
Zest and quarter the lime.
Peel and grate the garlic (or use a garlic press).
Halve the chilli and discard the core and seeds. Finely chop.
Trim the green beans.
Place a pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Stir in the garlic and half the chopped chilli (use less if you dont like the heat), turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
With everything almost ready, halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a board. Cut into 2cm chunks.
Loosen the rice with a fork and stir through the lime zest
Divide the rice between bowls and arrange the beans, avocado, sweet potatoes and marinated radishes. Top with remaining lime wedges and chopped chili (use less if you dont like the heat).
Drizzle over the sweet chilli sauce. Scatter over the sesame seeds and crispy onion.
