Plant-Based Crumbed Chick'n & Kumara Fries

Name: Plant-Based Crumbed Chick'n & Kumara Fries with Apple Salad & Beetroot Relish
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 apple; 2 Kumara; 1 packet Mixed Salad Leaves; 300 g Plant-Based Crumbed Chicken Tenders; 1 packet Beetroot Relish; 2 Radish

with Apple Salad & Beetroot Relish

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Calories

610 kcal

Protein

24.7g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Soy
Almond
Cashew
Eggs
Soy
Wheat
Fish
Sesame
Milk
Gluten
May contain traces of allergens

A plant-based version of chicken tenders, yes it can be done. A sweet beetroot relish on the side gives us a match we never knew we needed. It’s perfect for dipping the fries in too!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

apple

Kumara

1 packet

Mixed Salad Leaves

300 g

Plant-Based Crumbed Chicken Tenders

(Contains: Wheat, Gluten, Soy; )

1 packet

Beetroot Relish

(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)

Radish

Nutrition Values

Calories610 kcal

Energy (kJ)2550 kJ

Fat32.1 g

of which saturates4.1 g

Carbohydrate53.6 g

of which sugars18.2 g

Dietary Fibre4.9 g

Protein24.7 g

Sodium971 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.

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Peel kumara and cut into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, grate carrot. • Thinly slice apple into wedges.

Cook the plant-based crumbed chicken tenders

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based chicken style tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• In a large bowl, combine carrot, apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide kumara fries, plant-based crumbed chick'n tenders and apple salad between plates. • Serve with beetroot relish. Enjoy!