Barramundi & Sweet Potato Super Bowl
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Barramundi & Sweet Potato Super Bowl

Barramundi & Sweet Potato Super Bowl

with Pickled Cucumber, Fetta & Everything Garnish

This dish is a true feast for champions! Dive into this vibrant bowl packed with seared barramundi, a crisp salad, tender sweet potato chunks, pickled cucumber and a sublime ranch dressing. You'll be racing to devour this meal in no time!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Fish
Milk
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Sweet Potato

1

Cucumber

1

Tomato

1

Red Onion

1 sachet

Savoury Seasoning

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

mixed salad leaves

1 sachet

everything garnish

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

ranch dressing

(Contains Egg, Milk;)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2145 kJ
Calories513 kcal
Fat21.7 g
of which saturates5.9 g
Carbohydrate42.8 g
of which sugars22.2 g
Dietary Fibre12.3 g
Protein36.4 g
Sodium1105 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Thinly slice cucumber into rounds. Roughly chop tomato and red onion.

2
2

• Place sweet potato and onion on a lined oven tray. Sprinkle with savoury seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

3
3

• Meanwhile, in a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

4
4

• When sweet potato has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

5
5

• In a bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.

6
6

• Drain cucumber. • Divide sweet potato, onion, mixed salad, and pickled cucumber between bowls. • Top with barramundi and a sprinkle of everything garnish. Crumble over fetta cubes to serve. • Drizzle over ranch dressing. Enjoy!