Asian Roast Pumpkin & Slaw Bowl
with Jasmine Rice & Garlic Aioli
This slaw bowl is packed full of flavour. Pumpkin, first coated in sweet soy seasoning and crunchy sesame seeds, is roasted until golden and sweet. Pile it on top of fluffy rice, a sweet and tangy slaw and a punchy garlic aioli and let this combination of flavours take you to new levels of yum!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
peeled pumpkin pieces
1 sachet
mixed sesame seeds
1 sachet
Sweet Soy Seasoning
1 packet
garlic paste
1 packet
jasmine rice
1
cucumber
1 packet
Slaw Mix
1 packet
garlic aioli
1 packet
Crispy Shallots
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
vinegar (rice wine or white wine)
1 tsp
honey
1 tbs
sesame oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle with mixed sesame seeds and sweet soy seasoning, then drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with a dash of olive oil. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into half-moons. • In a large bowl, add the vinegar, honey and sesame oil, whisking to combine. Set aside. • Add slaw mix and cucumber to the bowl, tossing to coat. Season to taste.
• Divide jasmine rice and slaw between bowls. • Top with Asian roast pumpkin and a dollop of garlic aioli. • Garnish with crispy shallots and tear over coriander to serve. Enjoy!
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