Sticky Szechwan Vegetarian Steak Strips Loaded Sweet Potatoes

Name: Sticky Szechwan Vegetarian Steak Strips Loaded Sweet Potatoes
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 200g Quorn Strips [https://www.quorn.co.uk/products/steak-strips]; 4 sweet potatoes; ½ tbsp. Szechwan pepper; 2 tbsp. BBQ sauce; 2 limes, juice only; 2 tbsp. honey; 2 tbsp. low salt soy sauce; For the chimichurri yoghurt:; 50ml fat free yoghurt; 1 tbsp. coriander leaves; 1 tbsp. flat leaf parsley leaves; 1 clove garlic; 1 red chilli; 1 tbsp. red wine vinegar; To serve:; ½ little gem head, shredded; Pickled red onion; Coriander leaves; Red chilli, chopped; Lime wedges

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Sticky Szechuan Loaded Sweet Potatoes with Quorn Vegetarian Steak Strips and yoghurt, coriander and parsley on a white plate.

These Sticky Szechuan Loaded Sweet Potatoes are a deliciously quick & easy meal - ideal for those busy weeknights when you are short on time but want something that’s big on flavour.

Tender Quorn Strips are coated in a sticky Szechwan sauce then loaded on top of fluffy, baked sweet potatoes, finished with a zingy chimichurri yoghurt drizzle for the ultimate mmmm.

Our vegetarian steak strips are so versatile – they cook from frozen in just 12 minutes and are a tasty way to add flavour to all your favourite dishes!

Vegetarian Steak & Strips Recipes Vegan and Vegetarian Family Meal Recipes Weeknight Dinner Recipes Meat Free Monday

Serves 4

45 mins

Easy

232 cals
(Per serving)

1.9g of fat
(Per serving)

8.4 g fibre
(Per serving)

10.4 g protein
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

200g Quorn Strips
4 sweet potatoes
½ tbsp. Szechwan pepper
2 tbsp. BBQ sauce
2 limes, juice only
2 tbsp. honey
2 tbsp. low salt soy sauce
For the chimichurri yoghurt:
50ml fat free yoghurt
1 tbsp. coriander leaves
1 tbsp. flat leaf parsley leaves
1 clove garlic
1 red chilli
1 tbsp. red wine vinegar
To serve:
½ little gem head, shredded
Pickled red onion
Coriander leaves
Red chilli, chopped
Lime wedges

Method

Pre-heat the oven to Preheat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Cut the sweet potatoes in half lengthways. Score the cut side of each potato in a crosshatch and place skin side up on a baking tray lined with non-stick baking paper.
Bake for 25-35 minutes depending on potato size. Ensure the potatoes are cooked through and soft.
Place the Szechwan pepper, BBQ sauce, lime juice, honey and soy sauce in a bowl. Add 250ml of water and mix well.
Pour into a frying pan. Add the Quorn Strips and bring to a simmer. Simmer for 12 minutes. If the pan starts to get too dry add a splash of water. After 12 minutes the strips should be coated in the glaze and the pan nearly dry, simmer for a few extra minutes if required.

For the chimichurri yoghurt:

Place all of the ingredients into a food processor. Blitz to combine and set to one side (alternatively finely chop the herbs, garlic and chilli, add the yoghurt and vinegar and mix well).

To serve:

Place the sweet potatoes on a serving platter. Top each sweet potato with shredded lettuce,
Quorn Strips and drizzle over the chimichurri yoghurt. Garnish with pickled red onion, coriander leaves, red chilli and lime wedges.