Plant-Based Chick'n Tenders & Wedges
with Burger Sauce & Avocado Salad
A plant-based version of chick'n tenders, yes it can be done. A side of golden wedges to dip in a burger sauce (it’s great for the chick'n tenders too!) will make your mouth water in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Potato
1 sachet
Classic Roast Seasoning
1
Avocado
1
Tomato
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Plant-Based Chicken Style Tender
(Contains: Gluten, Soy; )
1 packet
Mixed Salad Leaves
1 packet
burger sauce
(Contains: Eggs; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle over classic roast seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • Cut tomato into wedges. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.
• When the wedges have 10 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • 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 mixed salad leaves, avocado, tomato and a drizzle of vinegar and olive oil. Season with salt and pepper.
• Divide plant-based chick'n tenders, wedges and avocado salad between plates. • Sprinkle almonds over salad. • Serve with burger sauce. Enjoy
