Roasted Sweet Potato and Peanut Bún Bowl (Vegan)

A vibrant and flavorful vegan bún bowl featuring roasted sweet potato slices for sweetness, topped with crunchy peanuts, fresh herbs, and a tangy lime dressing.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.12/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2mediumSweet Potatoes(peeled and sliced into 1/4-inch thick rounds)

£1.20

2tablespoonsOlive Oil

£0.25

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

8ouncesRice Noodles (Bún)

£1.50

1cupShredded Carrots

£0.40

1cupShredded Cabbage (red or green)

£0.35

1mediumCucumber(thinly sliced)

£0.80

0.3cupFresh Mint(chopped)

£0.75

0.3cupFresh Cilantro(chopped)

£0.75

0.5cupRoasted Peanuts(roughly chopped)

£0.90

4tablespoonsLime Juice(freshly squeezed)

£0.40

2tablespoonsSoy Sauce (or Tamari for gluten-free)

£0.15

1tablespoonMaple Syrup (or Agave)

£0.20

1tablespoonRice Vinegar

£0.10

1teaspoonSesame Oil

£0.15

0.3teaspoonRed Pepper Flakes(optional, for spice)

£0.03

2mediumScallions(thinly sliced)

£0.50

Total Cost

£8.46

£2.12 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss sweet potato slices with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
4.
While the sweet potatoes are roasting, cook the rice noodles according to package directions. Drain and rinse with cold water.
5.
In a small bowl, whisk together lime juice, soy sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes (if using).
6.
Divide the cooked rice noodles among four bowls. Top with roasted sweet potato slices, shredded carrots, shredded cabbage, and cucumber slices.
7.
Drizzle the lime dressing over each bowl.
8.
Garnish with fresh mint, cilantro, chopped peanuts, and scallions.

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My Notes

Nutrition Information

Nutrition per serving (450g)

485 kcal / 2029 kJ

Carbs

61g

23% of RDA

Fat

22g

31% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

18 g

20% of RDA

Sodium

470 mg

20% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Feel free to add other vegetables like bell peppers, bean sprouts, or edamame.

For a spicier kick, add a drizzle of sriracha to the dressing or garnish with sliced chili peppers.

The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

To toast the peanuts for enhanced flavor, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to avoid burning.

Cooking Equipment

Oven

Baking sheet

Large bowl

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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