Avocado and Sweet Potato Vegan Bowl
with pan-fried green beans
A vibrant bowl that's suitable not only for vegetarians, but vegans too!
Tags:
Veggie
•Vegan
Allergens:
Sesame
•Soya
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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: Cereals containing gluten, Peanut, Nuts)
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
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3144 kJ
Energy (kcal)751 kcal
Fat24.6 g
of which saturates5.1 g
Carbohydrate122.2 g
of which sugars21.1 g
Dietary Fiber4.7 g
Protein14.1 g
Cholesterol0 mg
Salt4.46 g
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
- 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
- Place a pan over medium heat (no oil).
Once hot, fry the sesame seeds, stirring, until lightly toasted, 2-3 mins. Remove from the pan and set aside. - Return the pan to medium-high heat with a drizzle of 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.
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 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.
