Poke Bowl with Veggie Schnitzel and Mango
with avocado and sriracha-mayo
Tags:
Veggie
Allergens:
Soja
•Tarwe
•Gerst
•Gluten
•Mosterd
•Ei
•Sesamzaad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
75 g
Jasmine rice
1 piece
Vegan schnitzel
(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)
½ piece
Red onion
70 g
Corn
½ piece
Mango
½ piece
Persian cucumber
½ piece
Avocado
25 g
Sriracha mayo
(Contains: Soja, Mosterd, Ei)
½ sachet(s)
Furikake
(Contains: Soja, Tarwe, Gluten, Sesamzaad)
Not included in your delivery
175 milliliters
Water for the rice
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3427 kJ
Calories819 kcal
Fat28.6 g
Saturated Fat3.1 g
Carbohydrate115.8 g
Sugar31.6 g
Dietary Fiber13.7 g
Protein19.1 g
Salt1.9 g
Potassium447.1 mg
Calcium33.8 mg
Iron2.8 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
- Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Dice the cucumber. In a bowl, combine half of the white wine vinegar with half of the sugar. Transfer the cucumber to the bowl and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
- Chop the onion. Drain the corn.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the onion and the corn for 6 - 7 minutes. Season with salt and pepper.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the schnitzel for 3 - 4 minutes per side or until golden-brown.
3
- In the meantime, peel and dice the mango.
- Halve and pit the avocado, then remove the skin and slice the flesh.
4
- Mix the rest of the white wine vinegar and sugar through the rice. Season with salt.
- Serve the rice in deep plates.
- Top with the veggie schnitzel, the mango, the cucumber, the avocado and the fried corn.
- Garnish with the sriracha mayo and the furikake.
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