Mumbai Chicken & Spiced Chickpea Buddha Bowl

Name: Mumbai Chicken & Spiced Chickpea Buddha Bowl with Roasted Veggies & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 sachet Mumbai Spice Blend; 1 packet Potato; g Beef Strips; 1 Carrot; 1 packet Shredded Cabbage Mix; 300 g Diced Chicken; 1 tin Chickpeas

with Roasted Veggies & Garlic Yoghurt

Get up to $175 off

Tags:

Naturally Gluten-Free

•Dietitian Approved

Allergens:

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

1 packet

Potato

Beef Strips

Carrot

1 packet

Shredded Cabbage Mix

300 g

Diced Chicken

1 tin

Chickpeas

Nutrition Values

Calories471 kcal

Energy (kJ)1970 kJ

Fat8.5 g

of which saturates2.7 g

Carbohydrate41 g

of which sugars13 g

Dietary Fibre14.2 g

Protein50.2 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

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small bowl, combine 1/2 the garlic and a drizzle of olive oil. • In the last 5 minutes of cook time, pour the garlic oil over the veggies. Return to the oven and roast until tender and caramelised.

Custom Recipe: If you swapped to diced chicken, prep it in the same way as the beef!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

Custom Recipe: Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Meanwhile, combine shredded cabbage mix, baby spinach, a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

• Divide Mumbai beef, roasted veggies, spinach slaw and spiced chickpeas between bowls. • Drizzle with garlic yoghurt to serve. Enjoy!