Beef, Paprika Chickpea & Pumpkin Buddha Bowl

• Meanwhile, finely chop garlic. • Drain and rinse chickpeas.

• In a medium bowl, combine baby spinach leaves, shredded cabbage mix and half the plant-based aioli. • Drizzle with olive oil, then season with salt and pepper. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, paprika spice blend and tomato paste, stirring, until fragrant, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Add chickpeas, the water, the plant-based butter and the brown sugar to the paprika mixture. • Cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat and add the honey. Season with pepper.