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.
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!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 638
Protein: 18g
Carbs: 74g
Fat: 31g
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!
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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.
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