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BBQ Thai-Spiced Vegan Bowls

with Sweet Chili-Peanut Sauce, Mango & Quinoa

Cooking time

20 minutes

Servings

2/4

Calories

540 /serving

BBQ Thai-Spiced Vegan Bowls

with Sweet Chili-Peanut Sauce, Mango & Quinoa

Feel the thrill of the grill and the warmth of the sun with this marvellously meatless meal. Our Thai Time spice blend infuses chunks of eggplant and Asian greens as they soften on the barbecue into luscious bites. Give the veggies a glaze of sweet chili sauce and throw them gracefully into a bowl with fluffy white quinoa and juicy slices of sweet mango. The finale: a drizzle of smooth peanut butter sauce.

We will send you:

225g Asian greens (yu choy or gai lan)
1 Eggplant
1 Mango
30ml Rice vinegar
30g Peanut butter
95g White quinoa
60ml Sweet chili sauce
10.5g Thai Time blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper, brown sugar, ginger)

Contains: Mustard, Peanuts, Sulphites, Wheat

You will need:

Medium pot
Strainer
Peeler
Oil
Salt & pepper (S&P)
BBQ (or grill pan)

Total Fat
13 g

Saturated Fat
2 g

Sodium
1140 mg

Total Carb
97 g

Sugars
47 g

Protein
18 g

Fibre
17 g

Preparation

Cook the quinoa

Heat the BBQ on high, making sure to oil the grill first. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.

Mise en place

Meanwhile, cut the eggplant lengthwise into ½ inch pieces. Remove the bottom inch of the yu choy stems. Peel and pit the mango; thinly slice lengthwise. In a small bowl, make the sauce by combining the peanut butter, vinegar, ½ the chili sauce, 1 tbsp water (double for 4 portions), ⅓ of the spices and S&P.

Grill the vegetables

In a large bowl, combine the eggplant, yu choy, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high, partially covered) and grill, brushing with the remaining chili sauce, 2 to 3 min. per side, until browned and tender. Transfer to a cutting board. Once cool enough, medium-dice the eggplant and cut the yu choy crosswise into thirds.