Japanese Tofu, Prawn & Sweet Potato Bliss Bowl
with Zingy Sweet Chilli & Sesame Dressing
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Crustaceans
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Fill your night with a fresh fusion of Asian-style flavours with this hearty pea pod bliss bowl that won’t leave you feeling heavy. Chunks of roasted sweet potato tossed amongst Japanese tofu, prawn and other tasty delights, will have you savouring every bite. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
2
Sweet Potato
1 packet
Sweet Chilli Sauce
1 packet
Slaw Mix
1
Lemon
1 packet
Pea Pods
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1
Cucumber
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (rice wine or white wine)
Utensils
Cooking Steps
• Set air fryer to 200°C. Cut sweet potato into bite-sized chunks. • In a medium bowl, combine sweet potato, sweet soy seasoning and a drizzle of olive oil. • Place veggies into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with sweet soy seasoning and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato chunks between two trays.
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• Slice lemon into wedges. • Trim and roughly chop pea pods. • In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. Set aside.
• Cut Japanese tofu into 2cm chunks. • When sweet potato has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Transfer to a plate. • Cook prawns and tofu, tossing, until pink and starting to curl up, 3-4 minutes.
• To the bowl with dressing, add deluxe salad mix and pea pods, tossing to combine. Season with salt and pepper to taste.
• Drain pickled cucumber. • Divide roasted soy sweet potato, Japanese tofu, prawns, cucumber and deluxe salad between bowls. • Drizzle over sesame dressing. Sprinkle over mixed sesame seeds to serve. Enjoy!
