Peanut-Tamari Vegetarian ‘Poke’ Bowls
with Roasted Broccoli & Sweet Potatoes
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! They’ll gladly take on the task of mixing peanut butter into our irresistibly creamy tamari vinaigrette. They can also help assemble these South Seas-spiced bowls, loading roasted sweet potatoes, broccoli and crisp cucumbers onto fluffy white rice.
We will send you:
- 450g Sweet potatoes
- 300g Broccoli florets
- 3 Cucumbers
- 90ml Creamy, Thick Tamari & Garlic vinaigrette
- 150g Edamame (or green peas)
- 30g Peanut butter
- 320g White rice
- 20g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)
Contains: Peanuts, Sesame, Soy
You will need:
Oil
Sheet pan
Parchment paper
Medium pot
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
3 g
Sodium
580 mg
Total Carb
103 g
Sugars
10 g
Protein
18 g
Fibre
10 g
Preparation
Roast the sweet potatoes & broccoli
Preheat the oven to 450°F. Medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 7 min., until partially cooked. Remove from the oven, stir and add the broccoli (halve if large), a drizzle of oil, ½ the remaining spices and S&P. Roast, 14 to 18 min., until the vegetables are tender.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 2 ½ cups water, the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the edamame. Fluff the rice.
Mise en place
Meanwhile, thinly slice the cucumbers crosswise. In a medium bowl, combine the vinaigrette, peanut butter, 2 tbsp water and S&P.
Plate your dish
Divide the rice between your bowls. Top with the sweet potatoes, broccoli and cucumbers. Drizzle with the vinaigrette. Bon appétit!
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