Great served as a side of plate vegetable or part of a vegetarian meal.
| 2 tablespoons butter 1 teaspoon Moroccan spice ½ cup orange juice 650g sweet potato, peeled and diced 2 cups frozen Birds Eye Garden Peas |
Melt butter in a pan, add spices and cook for 1 minute until fragrant.
Add orange juice and sweet potato to the pan, bring to the boil, cover and simmer for 10 minutes.
Add frozen Birds Eye Garden Peas and cook for 2 minutes.
Add 2 tablespoons chopped fresh coriander with Birds Eye Garden Peas in step 3 for a fresh taste.
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 680kJ (163Cal) | 358kJ (85Cal) |
| Protein | 5.3g | 2.8g |
| Fat - Total | 5.6g | 3.0g |
| - Saturated | 3.5g | 1.8g |
| Carbohydrate | 20.1g | 10.6g |
| - Sugars | 8.8g | 4.6g |
| Dietary Fibre | 5.1g | 2.7g |
| Sodium | 83mg | 44mg |
| Potassium | 368mg | 194mg |

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

Great served as a side of plate vegetable or part of a vegetarian meal.
2 tablespoons butter
1 teaspoon Moroccan spice
½ cup orange juice
650g sweet potato, peeled and diced
2 cups frozen Birds Eye Garden Peas
Melt butter in a pan, add spices and cook for 1 minute until fragrant.
Add orange juice and sweet potato to the pan, bring to the boil, cover and simmer for 10 minutes.
Add frozen Birds Eye Garden Peas and cook for 2 minutes.
Add 2 tablespoons chopped fresh coriander with Birds Eye Garden Peas in step 3 for a fresh taste.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au