Bang Bang Broccoli with Kung Pao Sauce
Crispy, crunchy, and packed with plant-powered goodness. This is a game-changing way to get your greens, with the perfect balance of spice, crunch, and creamy indulgence. Because nourishing your body should never be boring. If you love this recipe and are craving more, try our Metabolic Reset nutrition programme.
INGREDIENTS:
1 broccoli head, cut into equal florets
4-6 tbsp chickpea flour
2 tbsp black sesame seeds
½ tsp salt
4-6 tbsp plant yoghurt
2 tbsp sriracha
1 tsp chilli flakes
2 tbsp tahini
1 tbsp tamari
1 tbsp rice wine vinegar
1 tsp maple syrup
2 cloves of garlic, minced
1 tsp ground Szechuan pepper
½ tsp salt
2-4 tbsp cold water
1 small tin of sweetcorn
1 handful edamame
1 chilli, roughly chopped
Juice of ½ a lime
1 tbsp oil
10 basil leaves, roughly chopped
10 mint leaves, roughly chopped
1 spring onion, roughly chopped
TO SERVE:
2 lime wedges to serve
Small handful coriander to serve (optional)
METHOD:
1.Preheat your oven to 220°C/200°C fan.
2. Place the flour, 1 tbsp black sesame seeds and salt in a bowl and toss to combine. Combine the yoghurt, sriracha and chilli flakes in a separate bowl.
3. Roll each broccoli piece in the yoghurt mix, shaking off any excess, and then coat in the chickpea flour. Place on a suitable baking tray and once the oven is hot, bake for 10 minutes.
4. Place all the ingredients for the sauce in a bowl and whisk together, adding more cold water if you think it needs it.
5. For the succotash - combine the sweetcorn, edamame, chilli, lime juice and oil in a medium pan on medium heat and heat until piping hot. Remove from the heat and stir in the basil, mint and spring onions. Season with salt and pepper if you think it needs it. Sprinkle in the remaining black sesame seeds.
6. Once the broccoli is ready, serve immediately alongside the succotash and the Kung Pao tahini sauce. Finish with lime wedges and some coriander.
