Chermoula Chickpea & Pumpkin Buddha Bowl

Name: Chermoula Chickpea & Pumpkin Buddha Bowl with Zingy Radish Slaw & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Garlic Dip; 1 packet Mint; 1 packet Roasted almonds; 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; 1 drizzle olive oil; ¼ cup water; 20 g plant-based butter; 1 pinch brown sugar; 1 drizzle white wine vinegar

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 dolloped on top.

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Plant Based

•Calorie Smart

Allergens:

Almond

•Milk

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

(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

Garlic

1 packet

Shredded Cabbage Mix

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Radish

Butternut Pumpkin

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

20 g

plant-based butter

(Contains: Milk; )

1 pinch

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Calories618 kcal

Energy (kJ)2580 kJ

Fat40 g

of which saturates5.2 g

Carbohydrate38.3 g

of which sugars12.2 g

Dietary Fibre15.2 g

Protein18.8 g

Cholesterol0 mg

Sodium1310 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

•Baking Paper

Cooking Steps

• Set your air fryer to 200°C. • Cut pumpkin 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 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 half the 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 coriander to serve. Enjoy!