Nan’s Chickpea & Pumpkin Buddha Bowl
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Nan’s Chickpea & Pumpkin Buddha Bowl

Nan’s Chickpea & Pumpkin Buddha Bowl

with Slaw, Plant-Based Aioli & Almonds

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:
Plant Based
Under 650kcal
Climate Superstar
Allergens:
Almond

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

baby spinach leaves

1 bag

shredded cabbage mix

1 packet

plant-based aioli

1 packet

tomato paste

1 packet

roasted almonds

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

1 bag

coriander

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

¼ cup

water

20 g

plant-based butter (for the sauce)

pinch

brown sugar

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Nutritional Values

Energy (kJ)2571 kJ
Fat37.7 g
of which saturates4.7 g
Carbohydrate42.8 g
of which sugars16.7 g
Protein21.2 g
Sodium1231 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan

Instructions

1
1

• 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.

2
2

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

3
3

• 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.

4
4

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

5
5

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

6
6

• Roughly chop roasted almonds. • Divide Nan's chickpeas and roasted pumpkin between bowls. Top with slaw and almonds. • Tear over coriander and top with remaining aioli to serve. Enjoy!