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 Pumpkin, 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!

We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Plant Based
Allergens:
Almond
•Gluten
•Soy

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

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; )

2 clove

garlic

1 sachet

vegetable stock powder

1 packet

Pearl (Israeli) Couscous

(Contains Gluten; )

1 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

1 packet

baby leaves

1 packet

Plant-Based Mayo

(Contains Soy; )

1 packet

peeled pumpkin pieces

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)3660 kJ
Calories875 kcal
Fat51.2 g
of which saturates10.5 g
Carbohydrate69.6 g
of which sugars28.1 g
Protein31.2 g
Sodium2001 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

Cooking Steps

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 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.

2
2

• Meanwhile, boil the kettle and finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and a pinch of salt. Bring to the boil then simmer, uncovered, until tender, 10-12 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Return couscous to pan with vegetable stock powder and stir to combine. Remove from heat and set aside.

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!