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Honey Miso Sweet Potato Poke Bowl
Honey Miso Sweet Potato Poke Bowl

Honey Miso Sweet Potato Poke Bowl

with Pickled Carrot, Sugar Snap Peas and Peanuts

Our Honey Miso Sweet Potato Poke Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Spicy
Allergens:
Peanut
Soya

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

150 grams

Basmati Rice

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

30 grams

Miso Paste

(Contains: Soya)

30 grams

Honey

15 grams

Sambal Paste

150 grams

Sugar Snap Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for Pickling

1 tbsp

Boiled Water for the Dressing

Nutritional information

Energy (kJ)2993 kJ
Energy (kcal)715 kcal
Fat11 g
of which saturates2 g
Carbohydrate135.3 g
of which sugars37.5 g
Protein18.4 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Rolling Pin
Peeler
Kettle
Small Bowl
Large Frying Pan

Instructions

Roast the Sweet Potato
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Cut the sweet potatoes into 1cm chunks.

Pop them 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, 18-20 mins. Turn halfway through. 

Cook the Rice
2

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).

Get Prepped
3

While the rice cooks, boil a half-full kettle for the dressing.

Crush the peanuts in the unopened sachet using a rolling pin.

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.

Miso Honey Dressing Time
4

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.

Stir-Fry the Sugar Snaps
5

Pop a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.

Season with salt and pepper, then remove from the heat.

Finish and Serve
6

When everything's ready, pour the carrot pickling liquid into the rice and fluff it up with a fork, then share between your bowls. 

Top one half of the rice with the sweet potato and spoon over the miso honey dressing. Add the sugar snaps to the other side of the bowl, then pile the pickled carrot on top. 

Scatter over the peanuts to finish.

Enjoy! 

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