Crunchy Plant-Based Crumbed Chick'n Tendies & Rainbow Veggie Fries
with Tomato Relish & Garlic Aioli
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed plant-based chick'n tendies and enjoy some sesame rainbow veggie fries. It’s fun, hands-on and packed with veggie power!
Ingredients
1
Beetroot
1
Capsicum
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Potato
1 sachet
Sesame Seeds
(Contains: May contain traces of allergens, Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat;)
1
Sweet Potato
1
Zucchini
1 packet
Tomato Relish
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini, beetroot and carrot into fries. • Cut sweet potato and potato into wedges.
• Place potato wedges on a lined oven tray. Drizzle with olive oil, sprinkle over sesame seeds (see ingredients), season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the sesame seeds and tossing the wedges.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Slice crumbed chick'n.
• Divide crunchy fish fingers and rainbow veggies fries between plates.
• Serve with garlic aioli and tomato relish. Enjoy!
Little cooks: Help transfer the sauces into bowls!
• Season plant-based crumbed chicken with salt and pepper.
• Divide plant-based crumbed chick'n tendies, sesame wedges and veggie fries between plates. Serve with garlic aioli. Enjoy!
