The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
6 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 unwaxed lime
- 2 avocado
- 1 handful of fresh coriander
- 4 radish
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 3 sweet potato
- 1 chilli
-
72g sunflower mince(sunflower mince (100%))
- 1 cucumber
- 2 carrot
Allergens
Contains:
Soya, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 638Kcal |
| 437kJ | 2669kJ | |
| Fat | 5.1g | 31g |
| of which saturates | 1.0g | 5.9g |
| Carbohydrates | 12g | 74g |
| of which sugars | 4.2g | 26g |
| Protein | 3.0g | 18g |
| Salt | 0.22g | 1.3g |
| Fibre | 2.7g | 16g |
Vegan
1/3 daily fibre
5 of 5 a day
Low sat fat
Vietnamese-inspired Sunflower Mince Bowl with Avo Crema
This colourful bowl is packed with vibrant veg and fusion flavours. Protein-rich sunflower mince is simmered with South Asian aromatics, then paired with a pickled carrot and cucumber slaw. Add contrast with a creamy crushed avocado dip. The best part? Crispy, salty, sweet potato fries for dunking!
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into fries. Place onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning once, until soft and golden. Place the sunflower mince in a medium bowl and cover with cold water. Leave for 10 mins, then drain.
- Meanwhile, peel the carrots into ribbons. Slice the cucumber into 1/2cm thick half-moons. Trim and thinly slice the radishes. Thinly slice the chilli (remove the seeds for less heat). Add all to a large mixing bowl, season with sea salt and squeeze over the juice of 1 lime. Set aside to pickle.
- Meanwhile, roughly chop half the coriander, leave half whole. In a small bowl, mash the avocado with the back of a fork, then mix in the chopped coriander, yoghurt and juice of 1 lime. Season with sea salt and black pepper.
- Heat a large frying pan with 1 tbsp oil on high heat. Add the sunflower mince, cook for 1 min, then add the Asian paste and cook for 2-3 mins, until hot and golden brown.
- Serve the avocado and pickled salad alongside the sweet potatoes. Top with the mince and remaining coriander.
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.