Japanese Tofu, Chicken & Sweet Potato Bliss Bowl
with Zingy Sweet Chilli & Sesame Dressing
Fill your night with a fresh fusion of Asian-style flavours with this hearty pea pod bliss bowl that won’t leave you feeling heavy. Chunks of roasted sweet potato tossed amongst Japanese tofu and other tasty delights, will have you savouring every bite.
This recipe is under 650kcal per serving.
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.
Ingredients
2
Sweet Potato
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1
Cucumber
½
lemon
1 packet
Pea Pods
1 packet
sweet chilli sauce
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
deluxe salad mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken tenderloins
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Set air fryer to 200°C. Cut sweet potato into bite-sized chunks. • In a medium bowl, combine sweet potato, sweet soy seasoning and a drizzle of olive oil. • Place veggies into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with sweet soy seasoning and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato chunks between two trays.
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• Slice lemon into wedges. • Trim and roughly chop pea pods. • In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. Set aside.
• Cut Japanese tofu into 2cm chunks. • When sweet potato has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• To bowl with dressing, add deluxe salad mix and pea pods, tossing to combine. Season to taste.
• Slice chicken. • Drain pickled cucumber. • Divide roasted soy sweet potato, Japanese tofu, chicken, cucumber and deluxe salad between bowls. • Drizzle over sesame dressing. Sprinkle over mixed sesame seeds. Enjoy!