Cajun Sweet Potato and Charred Corn Stew
with Bulgur Wheat, Avocado & Tomato Salsa and Cheese
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.
(Contains Cereals containing gluten)
Vegetable Stock Paste
Cajun Spice Mix
Not included in your delivery
Water for the Bulgur
Water for the Sauce
Sugar for the Sauce
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (no need to peel), then pop it 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 tender, 18-20 mins. Turn halfway through.
Meanwhile, pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in half the vegetable stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. Zest and cut the lime into wedges.
Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once the corn is charred, add a drizzle of oil to the pan and lower the temperature. Add the garlic and Cajun spice mix (add less if you'd prefer things milder), stir-fry for a further 30 secs.
Next, add the passata, remaining vegetable stock paste, water and sugar for the sauce (see pantry for both amounts).
Bring to the boil then simmer until thickened, 5-6 mins.
While the sauce simmers, cut the tomatoes into 1cm chunks and pop into a medium bowl.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut it into 1cm chunks and add it to the tomatoes.
Drizzle over some olive oil and squeeze in some lime juice. Season with salt and pepper, mix together then set your salsa aside.
Once the sweet potato is ready, stir it into the sauce and heat through. Season with salt and pepper, squeeze in a little lime juice and remove from the heat. Add a splash of water if it's a little too thick.
Fluff up the bulgur with a fork, stir through the lime zest then share it out between your serving bowls.
Spoon the stew over the bulgur. Serve the salsa on the side and finish with a dollop of soured cream. Serve any remaining lime wedges alongside.