Peanut-Tamari Veggie Poke Bowls
with Roasted Broccoli & Sweet Potatoes
Cooking time
25 minutes
Servings
4
Calories
740 /serving
Let’s try some DIYK: Do It Yourselves, Kids! They can help assemble these Mellow Sesame-spiced bowls, loading roasted sweet potatoes, broccoli and crisp cucumbers onto fluffy white rice. And they'll gladly take on the task of mixing peanut butter into our irresistibly creamy tamari vinaigrette.
We will send you:
- 450g Sweet potatoes
- 4 Cucumbers
- 400g Broccoli florets
- 90ml Creamy, Thick Tamari & Garlic vinaigrette
- 30g Peanut butter
- 320g White rice
- 300g Edamame (or green peas)
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
3 g
Sodium
970 mg
Total Carb
108 g
Sugars
13 g
Protein
23 g
Fibre
12 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.
- Stir and add the broccoli (halve if large), a drizzle of oil, ½ the remaining spices and S&P; toss well.
- 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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