Gochujang Mushroom Sesame Poke Bowl
with Avocado and Pickled Carrot Ribbons
This delicious Gochujang Mushroom Sesame Poke Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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)
Carrot
3 unit(s)
Portobello Mushrooms
80 grams
Mangetout
1 unit(s)
Avocado
150 grams
Jasmine Rice
15 milliliter(s)
Rice Vinegar
50 grams
Gochujang Paste
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Soya, Cereals containing gluten)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for Pickling
50 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Thinly slice the portobello mushrooms. Halve the mangetout widthways.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
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, in a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the carrot ribbons.
Mix together well, then set aside to pickle.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced portobellos to the pan, then stir-fry until softened, 5-6 mins.
Once the mushrooms have softened, add the mangetout. Stir-fry for 1-2 mins.
Add the gochujang paste, soy sauce, honey and water for the sauce (see pantry for amount), then stir to combine. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Simmer, stirring frequently, until thickened, 3-4 mins. Remove from the heat.
When everything's ready, pour the pickling liquid from the carrot ribbons into the rice and stir together. Fluff up the rice with a fork, then share between your serving bowls.
Top your rice with the gochujang mushrooms and mangetout (including any sauce from the pan), pickled carrot ribbons and sliced avocado in separate sections.
Drizzle the mayonnaise (see pantry for amount) and sprinkle the sesame seeds over everything to finish.
Enjoy!
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