Chermoula Chickpea & Pumpkin Buddha Bowl
with Zingy Radish Slaw & Garlic Dip
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 dolloped on top.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Mint
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Tomato Paste
1 packet
baby spinach & rocket mix
2
Garlic
1 packet
Shredded Cabbage Mix
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
2
Radish
½
Butternut Pumpkin
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
20 g
plant-based butter
1 pinch
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Set your air fryer to 200°C.
• Cut pumpkin (see ingredients) into bite-sized chunks. Place 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 fanforced. Place pumpkin chunks 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.
• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil.
• 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 mint to serve. Enjoy!
