Veggie gyoza with Sweet Potato Chunks
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Veggie gyoza with Sweet Potato Chunks

with sesame sweet potato

Tags:
Veggie
•Family Friendly
•Calorie Smart
Allergens:
Sesame
•Egg
•Mustard
•Soya
•Wheat
•Cereals containing gluten

The quantities provided above are averages only.

Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

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 Soya, Wheat May be present Crustaceans)

2 unit(s)

Cucumber

2 unit(s)

Sweet Potato

10 unit(s)

Vegetable Gyoza

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

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2727 kJ
Energy (kcal)652 kcal
Fat27.2 g
of which saturates2.6 g
Carbohydrate91.1 g
of which sugars19.8 g
Dietary Fiber5.6 g
Protein16 g
Cholesterol0 mg
Salt8.76 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

•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.