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Vegetable Gyoza and Miso Brown Rice Bowl

with Japanese spinach salad
4.0(76)
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
: 
553 kcal
Protein
: 
18.4g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Wheat
  • Sulphites
  • Sesame
  • Fish
  • Molluscs
  • Peanut
  • Sesame
  • Celery
  • Crustaceans
  • Egg
  • May contain traces of allergens
Serving amount

1 pack(s)

Sweetcorn

250 grams

Pre-cooked Brown Rice

1 sachet(s)

Sweet Chilli Sauce

10 unit(s)

Vegetable Gyoza

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

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

1 sachet(s)

Miso Paste

(Contains: Soya)

120 grams

Baby Spinach

1 unit(s)

Cucumber

10 grams

Sesame Seeds

(Contains: Sesame)

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Sugar

Energy (kJ)2315 kJ
Energy (kcal)553 kcal
Fat15.5 g
of which saturates2.8 g
Carbohydrate82.8 g
of which sugars12.9 g
Dietary Fiber7.9 g
Protein18.4 g
Salt4.9 g
Trans Fat0.1 g
Potassium126.2 mg
Calcium14.2 mg
Iron0.7 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.
•Sieve

Cooking steps

1
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Drain the sweetcorn in a sieve. 
2
  • Mix the cucumber with the chilli flakes (use less if you don't like spice), vinegar and ½ tsp sugar (per 2P) in a bowl.
  • Toss occasionally and season to taste with salt and pepper.
3
  • Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
  • Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
  • Add a splash of water, cover and cook for 2-3 mins more. 
4
  • Meanwhile, add the spinach to a bowl and pour over boiling water.
  • Allow the spinach to wilt, then drain and squeeze out any excess water from the spinach.
  • Return back to the bowl and mix with the soy sauce, sesame seeds and a pinch of sugar.
  • Mix well, then taste and season with salt and pepper.
5
  • Place a pot over medium high heat with a knob of butter and miso.
  • Once the butter is melted, add the corn and brown rice.
  • Add a splash of water and toss together, allowing to warm through 4-5 mins. 
6
  • Divide miso corn brown rice between bowls.
  • Arrange the spinach salad, marinated cucumber, Japanese spinach salad and vegetable gyoza on top.
  • Drizzle the sweet chilli sauce over the gyozas.
  • Scatter the crispy onion over the top. 
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