AD Get all five of your five-a-day in one recipe!
We’ve whipped up this plant-based poke bowl in partnership with
@goustocooking to help you pack in all your daily fruit and veg in one go.
Go on, add it to your Gousto box – and get the full recipe below.
Sesame sweet potato & avocado poke bowl with ponzu-style glaze
1 sweet potato, peeled and cut into bite-sized pieces
vegetable oil
5g toasted sesame seeds
150g sushi rice
½ cucumber
125g radishes, halved
15ml rice vinegar
2 tsp sugar
1 orange, juiced
1 tsp cornflour
15ml soy sauce
25ml vegan mayonnaise
17g white miso paste
1 Little Gem lettuce, washed and shredded
1 avocado, halved and sliced lengthways
1. Heat the oven to 220C/200C fan/gas 7. Toss the sweet potato with a little vegetable oil and a pinch of salt. Roast on a baking tray for 20 mins until cooked through and starting to crisp. Remove from the oven, mix the potato with the toasted sesame seeds, then return to the oven for 2-3 mins.
2. Meanwhile, rinse the sushi rice in a sieve under cold running water for 30 secs, then drain. Add the rice to a pan with a lid, along with 200ml cold water and a pinch of salt, then bring to a boil. Once boiling, reduce the heat to low and cook, covered, for 15 mins. Remove from the heat and keep covered for another 10 mins before serving.
3. Bash the cucumber with a rolling pin, then chop into large, bite-sized pieces. In a bowl, mix the cucumber and radishes with the rice vinegar and 1 tsp sugar.
4. To make the ponzu-style glaze, combine the orange juice with the cornflour in a bowl, then add the soy sauce, the remaining 1 tsp sugar, a pinch of salt and 50ml cold water. Heat the sauce in a large, wide non-stick pan over a medium-high heat for 3-4 mins until thickened to a syrup-like consistency. Set aside to cool.
5. Mix the mayo and miso paste together in a bowl with a splash of pickling liquid from the cucumber bowl. Divide the rice between two bowls, then top with the shredded lettuce, sliced avocado, sweet potato and cucumber mixture. Drizzle over the ponzu-style glaze and the miso mayo before serving.
