Plant-Based Crumbed Chick'n & Couscous Bowl
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Plant-Based Crumbed Chick'n & Couscous Bowl

Plant-Based Crumbed Chick'n & Couscous Bowl

with Roasted Veggies, Plant-Based Mayo & Almonds

Root veggies like potato and beetroot can really bring a new layer to couscous. Top it with plant-based chick'n that’s crumbed, golden and totally moreish. We’ll let you go and enjoy this delicious meal!

Tags:
Plant Based
Climate Superstar
Allergens:
Almond
Gluten
Soy

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

potato

1

beetroot

1 sachet

Garlic & Herb Seasoning

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

2 clove

garlic

1 sachet

vegetable stock powder

1 packet

Israeli couscous

(Contains Gluten; )

1 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

1 packet

baby leaves

1 packet

Plant-Based Mayo

Not included in your delivery

olive oil

20 g

plant-based butter

¾ cup

water

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)3470 kJ
Calories829 kcal
Fat50.9 g
of which saturates10.4 g
Carbohydrate62.2 g
of which sugars23.4 g
Protein29.3 g
Sodium1999 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 Paper
Baking Tray
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!