Miso Radish Rainbow Bowl
with Roasted Sweet Potato, Avocado and Cucumber Salad
- Sesame
- Wheat
- Cereals containing gluten
- Soya
- Milk
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
- May contain traces of allergens
Add a fresh flavour to your plates with radishes. Crunchy and slightly spicy in flavour, radishes are often enjoyed in salads or roasted. The main part that's eaten is their roots, which can be pink, purple or white in colour, but the whole plant is edible.
Ingredients
1 unit(s)
Sweet Potato
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
150 grams
Jasmine Rice
150 grams
Radishes
1 unit(s)
Avocado
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
80 grams
Fresh Edamame Beans
(Contains: Soya)
22 grams
Miso Paste
(Contains: Soya)
16 milliliter(s)
Sriracha Sauce
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
15 grams
Butter
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the sweet potato into 1cm thick rounds (no need to peel).
Put the sweet potato onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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 ¼ 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).
Trim and halve the radishes.
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.
Trim the cucumber and slice into 1cm thick rounds.
In a medium bowl, combine the rice vinegar, soy, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the cucumber and mix to coat. Set aside for later.
Once the sweet potato is just over halfway through roasting, remove the tray from the oven and push the potatoes to one side of the tray.
Pop the radishes alongside. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf until tender, 10-15 mins.
Once the veg is cooked, remove the tray from the oven. Transfer the sweet potato to a plate and cover to keep warm.
Add the edamame, miso paste, honey and butter (see pantry for both amounts) to the tray and mix to coat the veg in the miso glaze. Season with salt and pepper.
Return the tray to the oven until the beans have warmed through, 2-3 mins more.
When everything's ready, fluff up the rice with a fork and share between serving bowls.
Top the rice with the miso radishes and edamame beans, spooning over any of the miso glaze from the tray. Serve the sesame sweet potato, avocado and cucumber salad alongside in separate sections.
Spoon over any of the remaining cucumber dressing liquid.
Drizzle over the sriracha and mayo (see pantry for amount), then crumble the Greek style salad cheese all over to finish.
