Chermoula Chicken, Chickpea & Pumpkin Buddha Bowl

Name: Chermoula Chicken, Chickpea & Pumpkin Buddha Bowl with Zingy Radish Slaw & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 packet Garlic Dip; 1 packet Peeled Pumpkin Pieces; 1 sachet Garlic & Herb Seasoning; 1 packet Mint; 1 packet Roasted almonds; 300 g Diced Chicken; 1 packet Tomato Paste; 1 packet baby spinach & rocket mix; 1 packet Shredded Cabbage Mix; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend; 2 Radish

with Zingy Radish Slaw & Garlic Dip

Get up to $175 off

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame. )

1 packet

Peeled Pumpkin Pieces

1 sachet

Garlic & Herb Seasoning

1 packet

Mint

1 packet

Roasted almonds

(Contains: Almond; )

300 g

Diced Chicken

1 packet

Tomato Paste

1 packet

baby spinach & rocket mix

1 packet

Shredded Cabbage Mix

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Radish

Nutrition Values

Calories710 kcal

Energy (kJ)2970 kJ

Fat31.5 g

of which saturates3.7 g

Carbohydrate43.6 g

of which sugars15.6 g

Dietary Fibre15.7 g

Protein54 g

Sodium1200 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.

Cooking Steps

• Set your air fryer to 200°C. • Place peeled pumpkin pieces into the air fryer basket. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Cook for 10 minutes. • Shake the basket and cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray and flavour with olive oil, seasoning and salt as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse chickpeas. Roughly chop roasted almonds. • In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle.

• When the pumpkin has 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until cooked through, 5-6 minutes. • Reduce heat to medium-high with a drizzle of olive oil. Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.

• When the pumpkin is done, transfer to a large bowl. Add spinach & rocket mix and a drizzle of white wine vinegar. Toss to combine.

• Divide chermoula chicken and chickpeas, nutty pumpkin toss and zingy radish slaw between bowls. • Drizzle with garlic dip and tear over coriander leaves to serve. Enjoy!