Plant-Based Crumbed Chick'n & Couscous Bowl

Name: Plant-Based Crumbed Chick'n & Couscous Bowl with Roasted Pumpkin, Plant-Based Mayo & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; plant-based butter; water; balsamic vinegar; 1 Carrot; 1 Potato; 1 Peeled Pumpkin Pieces; 1 Beetroot; 1 Garlic & Herb Seasoning; 1 Flaked Almonds; Garlic; 1 Vegetable Stock Powder; 1 Couscous; 1 Plant-Based Crumbed Chicken Tenders; 1 baby leaves; 1 Plant-Based Mayo

with Roasted Pumpkin, Plant-Based Mayo & Almonds

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Allergens:

Almond

•Wheat

•Gluten

•Soja

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

Carrot

Potato

Peeled Pumpkin Pieces

Beetroot

Garlic & Herb Seasoning

Flaked Almonds

Garlic

Vegetable Stock Powder

Couscous

Plant-Based Crumbed Chicken Tenders

baby leaves

Plant-Based Mayo

Not included in your delivery

olive oil

plant-based butter

water

balsamic vinegar

Nutrition Values

Calories1048 kcal

Energy (kJ)4385 kJ

Fat52.2 g

of which saturates10.6 g

Carbohydrate103.8 g

of which sugars28.8 g

Protein36.9 g

Sodium2003 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, potato and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and continue roasting until golden. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and continue roasting until golden.

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the plant-based butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• Add roasted veggies and baby leaves to the couscous, along with a drizzle of balsamic vinegar and olive oil. Toss to combine. • Divide roast veggie couscous between bowls. Top with plant-based crumbed chicken. • Dollop over plant-based mayo and garnish with toasted almonds. Enjoy!