[SWAP TO GARLIC STIR FRY SAUCE // Plant-based] Sichuan Vegetable Gyoza & Sesame Sweet Potato Buddha Bowl
with Spinach Slaw & Pickled Radish
- Sesame
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
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
Garlic Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat)
1 packet
Slaw Mix
1 packet
Vegetable Gyoza
(Contains: Sesame, Gluten, Wheat May be present: Soy.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
2
Sweet Potato
2
Red Radish
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!
