Skip to main content

Crispy Nugget Bowl

Quorn Vegan Nugget Bowl, made with Quorn Vegan Nuggets, edamame beans, spinach, parsnip and carrots, served with tomato dip and lime.

Throw together this Quorn Crispy Nugget bowl in next to no time at all. Simply add our Nuggets to fresh greens, root vegetable and enjoy with our tomato dip.

Serves 4

30 mins

Easy

422 cals
(Per serving)

A bag of Quorn Crispy Nuggets showing the prepared product and information on an orange and green background.

Made with Quorn Crispy Nuggets

Low in Saturated Fat

No Soy

Source of Fibre

Healthy Protein.

Ingredients

  • 280g Quorn Crispy Nuggets
  • 600g of mixed root vegetables (eg potatoes, parsnip, carrot)
  • 200g edamame beans
  • 100g fresh spinach
  • Oil
  • Salt
  • Pepper
  • 2 dl of water
  • 1 tablespoon oil

Sauce

  • 2½ tbsp corn starch
  • 4 tablespoons rice or white wine vinegar
  • 4 tablespoons sugar
  • 4 tablespoons ketchup
  • 1 teaspoon salt

Method

  1. Cut the vegetables into strips and put them in the oven with a little oil at 200 degrees for about 20 minutes. Turn often so they do not burn. Season with salt and pepper.
  2. Prepare nuggets according to the pack instructions.
  3. Dipping sauce: Boil all ingredients in a saucepan. Dissolve the corn starch in some water and pour it into the sauce. Boil for another minute then let the sauce cool.
  4. Layer the nuggets, roasted root vegetables, edamame beans, and spinach in a bowl. Pour over the sauce and serve.

Recipe Inspiration

See all recipes

The nation has spoken

(3)

5 out of 5 stars

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.