Peanut Sweet Potato Rainbow Bowl
with Stir-Fried Veg, Slaw and Spring Onion
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)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Spring Onion
30 grams
Peanut Butter
(Contains: May contain traces of allergens, Nuts, Peanut)
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
80 grams
Sliced Mushrooms
150 grams
Shredded Savoy Cabbage
15 grams
Ginger Puree
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Dressing
½ tbsp
Honey
2 tbsp
Boiled Water for the Dressing
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 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).
Meanwhile, boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
Halve the lime. Trim and thinly slice the spring onion.
In a medium bowl, combine the peanut butter with the olive oil for the dressing (see pantry for amount). Mix well until combined into a smooth paste.
Next, mix in the honey and boiled water for the dressing (see pantry for both amounts) along with half the soy sauce and half the lime juice. Season with salt and pepper, then set aside for later.
In another medium bowl, combine the mayo and remaining lime juice.
Stir in the coleslaw mix and season with salt and pepper. Set aside for later.
When the sweet potatoes have around 10 mins left, heat a drizzle of oil in a large frying pan on high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Once browned, lower the heat slightly and add the cabbage. Stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, stir in the garlic and ginger puree. Fry until fragrant, 1 min more. Remove from the heat. Season with salt and pepper.
When everything's ready, share the rice between your serving bowls. Stir the remaining soy sauce into the rice.
Top the rice with the roasted sweet potato, stir-fried veg and slaw in separate sections.
Drizzle the peanut dressing over the sweet potato and sprinkle over the spring onion to finish.
Enjoy!
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