No-Fish Fingers with Sweet Potato Wedges
with salad, ravigote sauce & pumpkin seedsCalories
:
946 kcalProtein
:
15.3g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Family
Allergens:
- Tarwe
- Gluten
- Mosterd
- Ei
- Gerst
- Gluten
- Haver
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Wist je dat de zoete aardappel meer bètacaroteen, oftewel pro-vitamine A, bevat dan de gewone aardappel? Deze stof zorgt voor de oranje kleur van de zoete aardappel.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
225 g
Sweet potato
1 piece
Tomato
⅓ piece
Cucumber
½ piece
Carrot
5 g
Fresh dill & chives
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gerst, Gluten, Haver, Mosterd, Soja)
40 g
Ravigote sauce
(Contains: Mosterd, Ei)
20 g
Mixed leaves of radicchio, arugula & lettuce
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
White wine vinegar
1 tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3959 kJ
Calories946 kcal
Fat59.1 g
Saturated Fat7.7 g
Carbohydrate83.2 g
Sugar25 g
Dietary Fiber14.9 g
Protein15.3 g
Salt2.1 g
Trans Fat2.5 g
Potassium558.9 mg
Calcium50.2 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C. Weigh the sweet potato and cut it into wedges of 1cm thickness.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 25 minutes or until done, tossing halfway.
2
- Cut the tomato into wedges.
- Slice the cucumber into crescents.
- Grate the carrot.
- Finely chop the fresh herbs.
3
- In a small bowl, combine the ravigote sauce with the fresh herbs and the mayonnaise.
- Transfer 1 tbsp per person of this sauce to a large salad bowl, then add the white wine vinegar, the mustard and the extra virgin olive oil.
- Mix well to combine, then season to taste with salt and pepper.
4
- Heat a clean frying pan over high heat.
- Toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
5
- Heat a drizzle of olive oil in the same pan over medium heat.
- Fry the 'fish' fingers for 3 minutes per side, or until evenly browned.
6
- Transfer the vegetables and the lettuce to the salad bowl, then toss well to combine with the dressing.
- Serve the sweet potato wedges on plates with everything else alongside.
- Garnish the salad with the pumpkin seeds and serve the rest of the ravigote sauce on the side.
