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Veggie gyoza with Sweet Potato Chunks

with sesame sweet potato
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
666 kcal
Protein
: 
16.5g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Egg
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Soya
  • Fish
  • Molluscs
  • Peanut
  • Sesame
  • Celery
  • Crustaceans
  • Egg
  • May contain traces of allergens
Serving amount

10 grams

Sesame Seeds

(Contains: Sesame)

2 unit(s)

Tomato

1 unit(s)

Scallion

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

120 grams

Salad Leaves

1 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

2 unit(s)

Cucumber

2 unit(s)

Sweet Potato

10 unit(s)

Vegetable Gyoza

(Contains: Wheat, Cereals containing gluten, Soya May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2789 kJ
Energy (kcal)666 kcal
Fat27.1 g
of which saturates2.8 g
Carbohydrate95.6 g
of which sugars28.3 g
Dietary Fiber6 g
Protein16.5 g
Salt8.2 g
Trans Fat0.1 g
Potassium1386.6 mg
Calcium131.1 mg
Iron4 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 your delivered box.
•Baking Sheet with Baking Paper

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 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.

2

Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. 

Cut the tomato into 2cm chunks.

Trim and thinly slice the scallion. 

Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

3

With 15 mins of potato cooking time remaining, scatter the sesame seeds over the potato and cook for the remaining time in the oven. 

4

Just before serving, toss the salad leaves, tomato and cucumber with the sweet Asian dressing. Season to taste with salt and pepper. 

Mix the soy sauce with the scallion in a small bowl. 

5

Place a pan on medium-high heat with a drizzle of oil.
Once hot, add the gyozas and fry until golden on the bottom, 4-6 mins.
Add a splash of water, cover and cook for another 2-3 mins.
Tip: Turn the gyozas carefully to avoid tearing.

6

Divide the sesame roasted potatoes, vegetable gyozas and tossed salad between plates. Serve the aioli and soy sauce with scallion on the side for dipping. 

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