BBQ Asian Greens & Zucchini Vegan Nourish Bowls
with Rice, Peanuts & Mango Chutney
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
Let’s start summer in full colour. For this marvellous meatless meal, crank up the barbecue to give thick rounds of zucchini and tender Asian greens a tantalizing charred aroma. Tease out more texture with juicy cherry tomatoes, crunchy chopped peanuts and fragrant fresh mint leaves. The dressing is a clever combo of our Sesame Sunshine vinaigrette and sweet mango chutney, all served over a warm bed of Indian-spiced rice.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 140g Cherry tomatoes
- 1 Bunch of mint
- 1 Zucchini (green, yellow or heirloom)
- 30g Mango chutney
- 60ml Sesame Sunshine vinaigrette
- 25g Chopped peanuts
- 160g White rice
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Peanuts, Sesame, Soy
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
3 g
Sodium
1090 mg
Total Carb
92 g
Sugars
13 g
Protein
15 g
Fibre
8 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems. Cut the zucchini into ½ inch rounds on an angle. Pick the mint leaves off the stems; finely chop the leaves. Halve the tomatoes.
Grill the yu choy & zucchini
In a large bowl, combine the yu choy, zucchini, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, 2 to 3 min. per side, until slightly charred and tender. Return to the bowl and add the mango chutney, ½ the vinaigrette and ½ the mint; toss well.
Plate your dish
Divide the rice between your bowls. Top with the yu choy, zucchini and tomatoes. Drizzle with the remaining vinaigrette. Garnish with the peanuts and remaining mint. Bon appétit!
