Avocado and Sweet Potato Vegan Bowl with Tofu
with pan-fried green beans0.0(0)
Calories
:
930 kcalProtein
:
27.8g proteinTotal
:
35 minutesDifficulty
:
EasyVegan
Veggie
Allergens:
- Sesame
- Wheat
- Cereals containing gluten
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
10 grams
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Sweet Potato
1 unit(s)
Avocado
1 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
150 grams
Rice
1 sachet(s)
Crispy Onions
(Contains: Wheat, Cereals containing gluten)
180 grams
Tofu
(Contains: Soya)
1 unit(s)
Chilli
100 grams
Green Beans
1 unit(s)
Lime
1 sachet(s)
Sweet Chilli Sauce
125 grams
Radish
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3889 kJ
Energy (kcal)930 kcal
Fat37.9 g
of which saturates7.4 g
Carbohydrate128.2 g
of which sugars25.3 g
Dietary Fiber8.2 g
Protein27.8 g
Salt2.9 g
Trans Fat3.1 g
Potassium1352.9 mg
Calcium290.1 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking steps
1
- 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 to a 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.
2
- Rinse the rice to remove excess starch. 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).
3
- Meanwhile, trim and thinly slice the radish.
- Zest and quarter the lime.
- In a bowl, mix the radish with soy sauce, 1 tsp sugar (per 2P) and the juice of 2 lime wedges (per 2P).
- 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.
4
- Chop the tofu into 2cm cubes.
- Place a pan over medium heat (no oil).
- Fry the green beans until starting to char, 2-3 mins. Add the garlic and half the chopped chilli (use less if you don't like spice).
- Lower heat to medium, cook for 1 min. Add a splash of water and cover with a lid. Cook until tender, 4-5 mins.
- Remove once cooked, then add the tofu and fry until browned, 6-8 mins.
5
- 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.
- Stir the lime zest through the rice, fluffing it up as you go.
6
- Divide the rice between bowls.
- Arrange tofu, green beans, avocado, sweet potato and marinated radishes alongside.
- Top with remaining lime wedges and chopped chilli (use less if you don't like spice).
- Scatter the sesame seeds and crispy onions over the top.
- Finish with a drizzle of sweet chilli sauce.
