Indonesian Spiced Peanut Sweet Potato Rainbow Bowl
with Stir-Fried Greens, Zesty Slaw and Jasmine Rice
This veggie rainbow bowl is a wholesome, vibrant meal that’s packed with grains, vegetables and a tasty dressing. It’s a delicious way to enjoy a variety of flavors and textures all in one bowl. This recipe evenn includes 3 of your 5 a day, topped off with a satisfying peanut dressing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Indonesian Style Spice Mix
150 grams
Jasmine Rice
1 unit(s)
Lime
60 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
32 grams
Sweet Chilli Sauce
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
80 grams
Green Beans
1 unit(s)
Garlic Clove
80 grams
Young Pea Pods
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Boiled Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the Indonesian style spice mix, 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, 25-35 mins. Turn halfway through.
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 0.25 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).
Meanwhile, boil a half-full kettle. Zest and cut the lime into quarters.
In a medium bowl, mix together the peanut butter, sweet chilli sauce, soy sauce and boiled water for the sauce (see pantry for amount) until the peanut butter has fully dissolved and the sauce is smooth.
Add a squeeze of lime juice, season with salt and pepper and set aside for later.
In another medium bowl, combine the mayo and lime zest.
Stir in the coleslaw mix and season with salt and pepper. Set aside for later.
Trim the green beans. Peel and grate the garlic (or use a garlic press).
About 10 mins before the sweet potato is ready, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the pan is hot, add the green beans and pea pods and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Remove the pan from the heat and season with salt and pepper. Cover to keep warm.
When everything's ready, share the rice out between your serving bowls.
Top the rice with the roasted sweet potato, stir-fried veg and zesty slaw in three separate sections.
Pour the peanut dressing over the sweet potato to finish.
Enjoy!
