Nigerian Suya Inspired Peanut and Sweet Potato Bowl
with Garlic Bulgur Wheat and Coriander
Vibrant in colour as well as flavour, this veg-filled bowl is inspired by one of Nigeria's most popular street foods - suya. Though typically consisting of meat skewers, we've taken inspiration from the marinade of spices and peanuts usually used to dress the veg. Fragrant and aromatic, West African paste drives the flavour here, made with turmeric, cumin, fenugreek and black pepper for a curry-forward blend of spices.
The quantities provided above are averages only.
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
1 unit(s)
Aubergine
(May contain Celery)
1 unit(s)
Sweet Potato
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
1 sachet(s)
Curry Powder Mix
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
15 grams
Vegetable Stock Paste
50 grams
West African Style Paste
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
1 bunch(es)
Coriander
Not included in your delivery
½ tsp
Sugar
220 milliliter(s)
Water for the Bulgur
75 milliliter(s)
Boiled Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then halve lengthways. Cut each half into four long strips, then widthways into 2cm wedges.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the aubergine and sweet potato onto a 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 the veg on the top shelf until soft and golden, 25-30 mins.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Finely crush the peanuts in the unopened sachet using a rolling pin. TIP: You want them to be as fine as possible!
Mix the crushed peanuts with the curry powder and season with salt, pepper and the sugar (see pantry for amount) - this is your Suya inspired seasoning.
Halfway through the veg cooking time, add the pepper to the same tray with a drizzle more oil if needed.
Sprinkle the Suya inspired seasoning over all the veg. Toss to coat everything in the seasoning.
Return to the oven for the remaining cooking time, 12-15 mins.
Meanwhile, put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.
Once hot, add the garlic and fry for 30 secs, then stir in the bulgur until coated, 30 secs.
Stir in the vegetable stock paste and water for the bulgur wheat (see pantry for amount). Bring to the boil and simmer for 1 min.
Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
While everything cooks, in a medium bowl, mix the West African style paste and peanut butter with the boiled water for the sauce (see pantry for amount). TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Mix well until you have a smooth sauce, then add the honey (see pantry for amount) and season with salt and pepper.
Roughly chop the coriander (stalks and all).
When everything's ready, fluff up your bulgur with a fork and stir through half the coriander.
Share the bulgur between your bowls. Pile your roasted veg on top and drizzle over the peanut sauce.
Sprinkle over the remaining coriander.
Enjoy!
