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Nigerian Suya Inspired Peanut and Sweet Potato Bowl

Nigerian Suya Inspired Peanut and Sweet Potato Bowl

with Garlic Bulgur Wheat and Coriander

Recipe Development Team
Recipe Development TeamPublished on September 23, 2024

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.

Tags:
Veggie
Allergens:
Peanut
Cereals containing gluten
Wheat
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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Sweet Potato

1 sachet(s)

Dried Thyme

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

15 grams

Vegetable Stock Paste

50 grams

West African Style Paste

(Contains: Soya)

30 grams

Hot Sauce

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

1 bunch(es)

Coriander

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

75 milliliter(s)

Boiled Water for the Sauce

1 tsp

Sugar

1 tbsp

Honey

Nutritional information

Energy (kJ)2966 kJ
Energy (kcal)709 kcal
Fat24.6 g
of which saturates3.7 g
Carbohydrate105.1 g
of which sugars30.3 g
Dietary Fibre17.3 g
Protein21.1 g
Salt3.3 g
Trans Fat0.1 g
Potassium327.7 mg
Calcium17.5 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Rolling Pin
Grater
Large Saucepan
Medium Bowl

Cooking Instructions and Tips

1

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

Trim the aubergine, then cut into roughly 2cm pieces.

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, sprinkle over the dried thyme, 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.

2

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).

Roughly crush the peanuts in the unopened sachet using a rolling pin.

3

Halfway through the veg cooking time, add the pepper to the same tray with a drizzle more oil if needed.

Return to the oven for the remaining cooking time, 12-15 mins.

4

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.

5

While everything cooks, in a medium bowl, mix the West African style paste, hot sauce 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 sugar (see pantry for amount) and season with salt and pepper. Add a splash of water if it's a little too thick.

Roughly chop the coriander (stalks and all).

When the veg is roasted, drizzle over the honey (see pantry for amount) and toss together.

6

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 and crushed peanuts.

Enjoy! 

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