Sticky Szechwan Vegetarian Steak Strips Loaded Sweet Potatoes

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!

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)

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

  1. Pre-heat the oven to Preheat the oven to 180°C (fan)/200°C electric/Gas Mark 6.

  2. 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.

  3. Bake for 25-35 minutes depending on potato size. Ensure the potatoes are cooked through and soft.

  4. Place the Szechwan pepper, BBQ sauce, lime juice, honey and soy sauce in a bowl. Add 250ml of water and mix well.

  5. 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:

  1. 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:

  1. Place the sweet potatoes on a serving platter. Top each sweet potato with shredded lettuce,

  2. Quorn Strips and drizzle over the chimichurri yoghurt. Garnish with pickled red onion, coriander leaves, red chilli and lime wedges.