Honey Miso Sweet Potato Poke Bowl
with Pickled Carrot, Tenderstem® Broccoli and Peanuts
Our Honey Miso Sweet Potato Squash Rice Poke Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
150
Basmati Rice
25
Salted Peanuts
(Contains Peanut May contain Nuts)
80
Tenderstem Broccoli
1
Carrot
15
Rice Vinegar
30
Miso Paste
(Contains Soya)
30
Honey
15
Sambal Paste
Not included in your delivery
300
Water for the Rice
1
Sugar for Pickling
1
Boiled Water for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, boil a half-full kettle for the dressing.
Crush the peanuts in the unopened sachet using a rolling pin. Halve any thick broccoli stems lengthways.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pop the carrot ribbons into a small bowl with the rice vinegar and sugar for pickling (see pantry for amount). Add a pinch of salt, mix together, then set aside.
In a small bowl or a jug, combine the boiled water for the dressing (see pantry for amount), miso paste, honey and sambal. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Next, pop a large frying pan on medium-high heat with a drizzle of oil. Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
When everything's ready, pour the carrot pickling liquid into the rice and fluff it up with a fork, then share between your bowls.
Lay the sweet potato onto one half of the rice and spoon over the miso honey dressing. Add the broccoli to the other side of the bowl, then the pickled carrot on top.
Scatter over the peanuts to finish.
Enjoy!
