Cheezy BBQ Pumpkin & Veggie Rice

Name: Cheezy BBQ Pumpkin & Veggie Rice with Plant-Based Sour Cream
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 sachet barbecue seasoning; 1 packet Plant-Based Grated Cheese; 2 clove garlic; 20 g plant-based butter; 1 packet basmati rice; 1 sachet vegetable stock powder; 1.5 cup water; 1 packet Plant-Based Sour Cream; 1 bag herbs; 1 tomato; 1 bag salad leaves; 1 packet flaked almonds

with Plant-Based Sour Cream

Get up to $175 off

Everyone loves a bubbling bake fresh out of the oven. This one includes wholesome pumpkin, lightly seasoned and topped with gooey plant-based cheese. Make it a meal with a bed of spinach rice and a dollop PB sour cream to guarantee a decadence reserved for someone special, such as yourself!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

Almond

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1 sachet

barbecue seasoning

1 packet

Plant-Based Grated Cheese

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

2 clove

garlic

1 packet

basmati rice

1 sachet

vegetable stock powder

1 packet

Plant-Based Sour Cream

1 bag

herbs

tomato

1 bag

salad leaves

1 packet

flaked almonds

(Contains: Almond; )

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

Nutrition Values

Energy (kJ)2773 kJ

Fat28.5 g

of which saturates11.6 g

Carbohydrate86.8 g

of which sugars12.9 g

Protein11.5 g

Sodium1313 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Small Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Place peeled & chopped pumpkin and barbecue seasoning on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. In the last 5-7 minutes of cook time, sprinkle over plant-based grated cheese, then bake until melted.

While the pumpkin is baking, finely chop garlic. Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook garlic and the plant-based butter until fragrant, 1-2 minutes.

Add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the saucepan, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice herbs. Roughly chop tomato. Heat a small frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Set aside.