Chermoula Chickpea & Pumpkin Buddha Bowl

Name: Chermoula Chickpea & Pumpkin Buddha Bowl with Slaw, Plant-Based Aioli & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 bag Peeled & Chopped Pumpkin; 1 sachet garlic & herb seasoning; 2 clove garlic; 1 bag shredded cabbage mix; 1 packet plant-based aioli; 1 sachet chermoula spice blend; ¼ cup water; 20 g plant-based butter (for the sauce); 1 pinch brown sugar; 1 packet roasted almonds; 1 bag coriander; 1 packet tomato paste; 1 tin chickpeas; 1 bag spinach & rocket mix

with Slaw, Plant-Based Aioli & Almonds

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This bowl of nourishment will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted pumpkin and tasty chermoula-spiced chickpeas, every bite is a delight.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

•Plant Based

Allergens:

Almond

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

1 sachet

garlic & herb seasoning

2 clove

garlic

1 bag

shredded cabbage mix

1 packet

plant-based aioli

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 bag

coriander

1 packet

tomato paste

1 tin

chickpeas

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

¼ cup

water

20 g

plant-based butter (for the sauce)

1 pinch

brown sugar

Nutritional Values

Energy (kJ)2493 kJ

Fat36.8 g

of which saturates4 g

Carbohydrate42.7 g

of which sugars15.3 g

Protein19.5 g

Sodium1207 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. • Toss to coat, then spread out evenly. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the pumpkin between two trays.

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

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

• When the pumpkin has 10 minutes remaining, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, chermoula spice blend and tomato paste, stirring, until fragrant, 1-2 minutes.

• To the chermoula mixture, add chickpeas, the water, the plant-based butter and a pinch of brown sugar. • Cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat. Cover to keep warm.

• Roughly chop roasted almonds. • Divide chermoula chickpeas and roasted pumpkin between bowls. Top with slaw and almonds. • Drizzle with remaining garlic aioli. Tear over coriander to serve. Enjoy!