Chermoula Chickpea & Pumpkin Buddha Bowl

Name: Chermoula Chickpea & Pumpkin Buddha Bowl with Zingy Radish Slaw & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 packet roasted almonds; 2 clove garlic; 2 radish; 1 tin chickpeas; 1 packet Shredded Cabbage Mix; drizzle white wine vinegar; 1 sachet Chermoula Spice Blend; 1 packet Tomato Paste; ¼ cup water; 20 g plant-based butter; pinch brown sugar; 1 packet spinach & rocket mix; 1 packet Garlic Dip; 1 packet coriander

with Zingy Radish Slaw & Garlic Dip

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This nourishing bowl will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted pumpkin and tasty chickpeas, every bite is a delight. Our favourite flourish is the dressing of rich garlic dip drizzled on top.

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Plant Based

•Calorie Smart

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

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 packet

roasted almonds

(Contains: Almond; )

2 clove

garlic

radish

1 tin

chickpeas

1 packet

Shredded Cabbage Mix

1 sachet

Chermoula Spice Blend

1 packet

Tomato Paste

1 packet

spinach & rocket mix

1 packet

Garlic Dip

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

1 packet

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

¼ cup

water

20 g

plant-based butter

pinch

brown sugar

Nutrition Values

Energy (kJ)2697 kJ

Calories644 kcal

Fat37.8 g

of which saturates8.4 g

Carbohydrate45.9 g

of which sugars17.8 g

Dietary Fibre17.1 g

Protein21.3 g

Sodium1319 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

•Air Fryer

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• 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, then add roasted almonds 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. In the last 5 minutes, add roasted almonds.

• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse chickpeas. • 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 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes.

• 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 chickpeas, pumpkin toss and zingy radish slaw between bowls. • Top with a dollop of garlic dip and tear over coriander to serve. Enjoy!