All-American Roast Pumpkin & Chicken Rice Bowl
with Chimichurri & Plant-Based Aioli
- Sulphites
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Ingredients
1
Baby Broccoli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Corn
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
2
Garlic
1 sachet
Paprika Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Parsley
1 packet
Plant-Based Aioli
1
Pumpkin
1 sachet
Vegetable Stock Pot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, drain sweetcorn. • Finely chop garlic. • Cut chicken into 2cm chunks.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook fresh corn kernels until lightly browned, 4-5 minutes. • Add garlic and the plant-based butter and cook until fragrant, 1-2 minutes. TIP: Cover the pan with a lid if the fresh corn kernels are 'popping' out.
• Add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the pan. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. TIP: The rice will finish cooking in its own steam, so don't peek!
• When rice is ready, stir cooked chicken through the rice with the baby broccoli leaves.
• Divide chicken, fresh corn rice between bowls. Top with paprika roast pumpkin. • Top pumpkin with a dollop of plant-based aioli and a drizzle of chimichurri sauce. • Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!
