1 bag of fried onions (15g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
695 kJ 166 kcal
3022 kJ 722 kcal
Fat of which saturates
9.6 g 1.8 g
41.6 g 7.6 g
Carbohydrate of which sugars
16.5 g 3.9 g
71.6 g 16.9 g
Fibre
3.9 g
16.9 g
Protein
3.5 g
15 g
Salt
0.27 g
1.18 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
Allergens
Allergens highlighted by † (gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the sweet potatoes (skin on) into wedges
2
Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 20 min or until the wedges are tender and starting to crisp
3
Meanwhile, chop the chives finely
Peel and finely chop (or grate) the garlic
Add the chopped chives and garlic to a bowl along with the free from mayonnaise, a splash of water and give everything a good mix up– this is your chive mayo
Add the chipotle paste to a bowl with 2 tbsp [4 tbsp] olive oil and give everything a good mix up – this is your chipotle dressing
4
Slice the button mushrooms finely
Add the sliced mushrooms to a bowl with the smoked paprika and a drizzle of olive oil and mix together until the mushrooms are fully coated in the paprika
5
Drain and rinse the black beans
Chop the cherry tomatoes into quarters
6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the mushrooms to the pan with a pinch of salt and pepper and cook for 5-6 min or until starting to crisp slightly
7
Once the mushrooms have started to crisp, add the chopped cherry tomatoes and half[all] the black beans to the pan and cook for 2-3 min or until the tomatoes are starting to soften
Transfer the remaining black beans to a bowl, cover and keep in the fridge to use up to 3 days later
8
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