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; water; 1 plant-based butter; brown sugar; white wine vinegar; 1 Peeled Pumpkin Pieces; 1 Garlic & Herb Seasoning; Garlic; 2 Radish; 1 Chermoula Spice Blend; 1 Tomato Paste; 1 Chickpeas; 1 Shredded Cabbage Mix; 1 Garlic Dip; 1 Roasted almonds; 1 baby spinach & rocket mix; 1 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 rich garlic dip dolloped on top.

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Climate Superstar

•Calorie Smart

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Peeled Pumpkin Pieces

Garlic & Herb Seasoning

Garlic

Radish

Chermoula Spice Blend

Tomato Paste

Chickpeas

Shredded Cabbage Mix

Garlic Dip

Roasted almonds

baby spinach & rocket mix

coriander

Not included in your delivery

olive oil

water

plant-based butter

brown sugar

white wine vinegar

Nutrition Values

Energy (kJ)2657 kJ

Calories635 kcal

Fat37.4 g

of which saturates8.4 g

Carbohydrate45 g

of which sugars16.8 g

Dietary Fibre15.6 g

Protein20.6 g

Sodium1246 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 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 garnish with roasted almonds. Tear over mint to serve. Enjoy!