Name: [SWAP TO GARLIC STIR FRY SAUCE // Plant-based] Sichuan Vegetable Gyoza & Sesame Sweet Potato Buddha Bowl with Spinach Slaw & Pickled Radish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Sichuan Garlic Paste; 1 packet Baby Spinach Leaves; 1 sachet Mixed Sesame Seeds; 1 packet Slaw Mix; 1 packet Vegetable Gyoza; 1 packet Japanese Dressing; 2 Sweet Potato; 2 Red Radish

HelloFresh

Recipes

Chinese Recipes

[SWAP TO GARLIC STIR FRY SAUCE // Plant-based] Sichuan Vegetable Gyoza & Sesame Sweet Potato Buddha Bowl

with Spinach Slaw & Pickled Radish

Up to 180$ + Free Treats / Extras for Life

Allergens:

Soy

•Fish

•Gluten

•Sesame

•Wheat

The quantities provided above are averages only.

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

1 packet

Sichuan Garlic Paste

(Contains: Soy, Fish, Gluten, Sesame;)

1 packet

Baby Spinach Leaves

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.)

1 packet

Slaw Mix

1 packet

Vegetable Gyoza

(Contains: Gluten, Sesame, Wheat; May be present: Soy.)

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

Sweet Potato

Red Radish

Nutritional Values

Calories521 kcal

Energy (kJ)2180 kJ

Fat21.2 g

of which saturates2.4 g

Carbohydrate68.3 g

of which sugars23.2 g

Dietary Fibre7.6 g

Protein16.2 g

Sodium1280 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place on lined oven tray. Sprinkle over mixed sesame seeds, 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.

• Meanwhile, thinly slice red radish. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid. Add enough water to just cover radish. Set aside. TIP: Slicing the radish very thinly helps it pickle faster!

• When sweet potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.

• Remove frying pan from heat and add sichuan garlic paste. Toss until gyozas are coated.

• In a large bowl, combine slaw mix, baby spinach leaves, Japanese dressing and a drizzle of olive oil. Season.

• Drain pickled radish. • Divide vegetable gyozas, sweet potato, spinach slaw and pickled radish between bowls. Drizzle over any remaining sauce from pan. Enjoy!