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Teriyaki swede bowls
- Janine Ratcliffe
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Serves 4
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4 out of 5.1 ratingRate
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Swede is a great carrier for strong flavours – the slightly sweet edge it takes on when roasted pairs well with teriyaki sauce
Dairy free
Gluten free
Vegan
Vegetarian
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Try our teriyaki swede bowls, then discover best swede recipes, gochujang swede noodles, or parmesan and rosemary swede.
Teriyaki swede bowls recipe
Ingredients
Nutrition
-
700-800g swede
peeled and cut into small chunks
-
oil
for roasting
-
½ cucumber
sliced
-
2 tbsp pickled red onions
-
1 tbsp pickled ginger
chopped, plus 1 tsp of the pickling brine
-
200g edamame beans
-
500g cooked jasmine rice
-
1 tsp black sesame seeds
TERIYAKI SAUCE
- 3 tbsp light soy sauce
- 3 tbsp mirin
- 3 tbsp sake
- 1 tbsp caster sugar
Nutrition: per serving
- kcal385
- fat7g
- saturates1g
- carbs63g
- sugars20g
- fibre7g
- protein11g
- salt1.9g
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Method
-
step 1
Whisk together the sauce ingredients in a pan, then bring to a simmer over a low heat and cook for 5 mins until glossy.
-
step 2
Heat the oven to 190C/170C fan/gas 5. Put the swede on a roasting tray and toss with a little oil. Roast for 15-20 mins until just tender, then add the sauce. Toss and continue to roast until glazed and sticky.
-
step 3
Toss together the cucumber, onions and ginger in a bowl with the brine. Warm through the edamame following pack instructions.
-
step 4
To serve, divide the rice between bowls. Top with the swede, cucumber and edamame, and sprinkle over the sesame seeds.
16 swede recipes
Authors
Janine RatcliffeFood director
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