Aussie Plant-Based Crumbed Chick'n & Roast Veggie Toss
with Garlic Yoghurt & Pine Nuts
They say to eat the rainbow, so we’ve created this colourful plate full of veggie goodness. Top with Aussie-spiced plant-based chick'n, plus a mix of creamy and crunchy toppings for a meal that keeps the carbs down, and the flavour up!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
brown onion
1
tomato
1
beetroot
1 bag
kale
2 clove
garlic
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Cut brown onion and tomato into thick wedges. Cut beetroot into small chunks. Roughly tear kale leaves, then discard the stems. Set kale aside. • Place carrot, onion, tomato and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until almost tender, 15-18 minutes. • Remove veggies from oven. Add kale and a pinch of salt to the tray. Gently toss to combine. Return to oven to roast until tender, a further 5-8 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oiland garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture. • Stir to combine, then season to taste. Set aside.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add plant-based crumbed chicken, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Add a drizzle of white wine vinegar to the tray with the roast veggies. • Gently toss to combine. Season to taste.
• Slice plant-based chicken. • Divide roast veggie toss between plates. Top with plant-based chicken (plus any resting juices!). • Spoon garlic yoghurt over chick'n. Sprinkle with pine nuts to serve. Enjoy!