Chicken, Chickpea & Pumpkin Buddha Bowl

Name: Chicken, Chickpea & Pumpkin Buddha Bowl with Leafy Greens & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 drizzle 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 spinach & rocket mix; 1 bag coriander; 2 radish; 20 g plant-based butter; 1 packet chicken breast; ¼ cup water

with Leafy Greens & 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 garlic dip drizzled on top.

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

spinach & rocket mix

1 bag

coriander

radish

1 packet

chicken breast

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

1 pinch

brown sugar

20 g

plant-based butter

¼ cup

water

Nutrition Values

Energy (kJ)3778 kJ

Fat42.5 g

of which saturates9.7 g

Carbohydrate58.7 g

of which sugars15.9 g

Protein58.7 g

Sodium1578 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

•Large Non-Stick Pan

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.

• Meanwhile, finely chop garlic. Thinly slice radish. Drain the chickpeas. Cut chicken breast into 2cm chunks. • Combine shredded cabbage mix, radish, a good pinch of salt and a drizzle of white wine vinegar in a medium bowl. Set aside to pickle.

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

• While the chickpeas are cooking, combine garlic dip and a splash of water in a small bowl.

• Roughly chop roasted almonds. • Divide chermoula chicken, chickpea and roasted pumpkin between bowls. • Top with spinach & rocket mix, slaw and almonds. • Drizzle with garlic sauce and tear over coriander to serve. Enjoy!