Chicken, Chickpea & Pumpkin Buddha Bowl

Name: Chicken, Chickpea & Pumpkin Buddha Bowl with Leafy Greens & Plant-Based Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; ¼ cup white wine vinegar; 1 pinch brown sugar; 2 clove garlic; 1 bag Shredded Cabbage Mix; 1 packet Garlic Dip; 1 sachet chermoula spice blend; 1 packet tomato paste; 1 tin chickpeas; 1 packet roasted almonds; 1 bag salad leaves; 1 bag herbs; 2 radish; 1 packet Diced Chicken; 20 g plant-based butter

with Leafy Greens & Plant-Based Garlic Sauce

Get up to $175 off

This bowl full of nourishment 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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

2 clove

garlic

1 bag

Shredded Cabbage Mix

1 packet

Garlic Dip

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

1 sachet

chermoula spice blend

1 packet

tomato paste

1 tin

chickpeas

1 packet

roasted almonds

(Contains: Almond; )

1 bag

salad leaves

1 bag

herbs

radish

1 packet

Diced Chicken

Not included in your delivery

olive oil

¼ cup

white wine vinegar

1 pinch

brown sugar

20 g

plant-based butter

Nutrition Values

Energy (kJ)3609 kJ

Fat40.5 g

of which saturates8.7 g

Carbohydrate55.1 g

of which sugars15.5 g

Protein58.3 g

Sodium1582 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 Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Finely chop garlic. Thinly slice radish.

• In a medium bowl, combine shredded cabbage mix, radish, a good pinch of salt, the brown sugar and a drizzle of white wine vinegar. Set aside. • In a small bowl, combine garlic dip and a splash of water. Set aside.

• When the pumpkin has 10 minutes cook time remaining, heat a medium saucepan over high heat with a drizzle of olive oil. Cook diced chicken, tossing occasionally, until cooked through, 5-6 minutes. • Reduce heat to medium-high and add garlic, chermoula spice blend and tomato paste and cook until fragrant, 1-2 minutes.

• Add chickpeas (including the soaking liquid), the plant-based butter and a pinch of brown sugar and cook, until slightly thickened, 3-4 minutes. Cover to keep warm.

• Roughly chop roasted almonds. • Divide roasted pumpkin and spiced chicken and chickpeas between bowls. • Top with salad leaves, slaw and almonds. • Drizzle with garlic dip and tear over herbs to serve. Enjoy!