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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


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.


  • 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


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


  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.

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