Crispy Chicken Schnitzel Bowl
with avocado, sweet chili mayo, rice & carrot ribbons
Compared to other fruits, avocado is high in protein. For instance, while a pear contains 1 gram of protein, a whole avocado contains as much as 6 grams!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Sweet potato
½ sachet(s)
Sweet chili sauce
½ piece
Avocado
½ piece
Carrot
½ piece
Persian cucumber
40 g
Lamb's lettuce
40 g
White long grain rice
½ piece
Tomato
1 piece
Oranjehoen crispy chicken schnitzel
(Contains: Tarwe, Gerst, Gluten)
Not included in your delivery
1 tablespoon
Olive oil
2 tablespoon
White wine vinegar
1 tablespoon
Sugar
½ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel the sweet potato and dice into 1cm cubes, then transfer to a bowl and drizzle with half of the olive oil. Season with salt and pepper, then toss well to coat and transfer to a parchment-lined baking sheet. Roast the sweet potato in the oven for 25 - 30 minutes.
Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside (see Tip). In a small bowl, combine the mayonnaise with the sweet chili sauce. Season to taste with salt and pepper, then set aside.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the salad without the rice. You can keep it to use another time.
Use a peeler or cheese slicer to shave the carrot into thin ribbons, then transfer to a bowl. Add the sugar and white wine vinegar, then toss well to combine and set aside, stirring occasionally.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Halve and pit the avocado, then remove the skin and slice the flesh. Dice the cucumber and the tomato. Transfer the lettuce to a salad bowl and drizzle with the extra virgin olive oil, then toss well to combine.
Heat a drizzle the rest of the olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 5 minutes until golden-brown, turning regularly. Remove from the pan and cut into strips.
Serve the lamb's lettuce on deep plates and top with the rice. Arrange the sweet potato, carrot ribbons, cucumber, tomato, schnitzel and avocado on top. Garnish with the sweet chili mayonnaise.
