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Honey-Thyme Plant-Based Mince & Roast Pumpkin Toss
Honey-Thyme Plant-Based Mince & Roast Pumpkin Toss

Honey-Thyme Plant-Based Mince & Roast Pumpkin Toss

with Almonds & Creamy Pesto Dressing

Tags:
High Protein
Allergens:
Soy
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

Total25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Nan's Special Seasoning

1

Red Onion

200 g

Plant-Based Mince

(Contains: Soy; )

1 packet

baby leaves

1 sachet

Thyme

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Potato

1

Carrot

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

1 packet

Peeled Pumpkin Pieces

Nutrition Values

Calories528 kcal
Energy (kJ)2210 kJ
Fat26.1 g
of which saturates2.5 g
Carbohydrate39.9 g
of which sugars17.5 g
Dietary Fibre11.5 g
Protein27.7 g
Sodium1280 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

1

• Preheat oven to 220°C/200°C fan-forced. Slice onion (see ingredients) into wedges. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Place peeled pumpkin pieces on a second lined oven tray. Sprinkle over Nan's special seasoning, season with salt, drizzle with olive oil and toss to coat. • Roast both until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.

2

• While veggies are roasting, pick thyme leaves.

3

• When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add the honey and thyme, then cook until sticky, 1 minute. Remove pan from heat.

4

• When veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil to the tray with chopped veggies. Season and toss to coat. • Divide roasted veggies between bowls. Top with roasted pumpkin and plant-based mince. • Dollop over creamy pesto dressing. Sprinkle over almonds to serve. Enjoy!