Chermoula Chickpea & Pumpkin Buddha Bowl

Name: Chermoula Chickpea & Pumpkin Buddha Bowl with Zingy Radish Slaw & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Garlic Dip; 1 packet Peeled Pumpkin Pieces; 1 packet Mint; 1 packet Roasted almonds; 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

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Dip

1 packet

Peeled Pumpkin Pieces

1 packet

Mint

1 packet

Roasted almonds

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

Calories551 kcal

Energy (kJ)2310 kJ

Fat29 g

of which saturates2.9 g

Carbohydrate43.1 g

of which sugars15.2 g

Dietary Fibre15 g

Protein20.4 g

Sodium1210 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!