Paprika Chickpea & Pumpkin Buddha Bowl
with Spinach 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.
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 packet
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
2 clove
garlic
1 packet
chickpeas
1 packet
baby spinach leaves
1 packet
shredded cabbage mix
1 packet
plant-based aioli
1 sachet
paprika spice blend
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, Cashew, Pecan. )
Not included in your delivery
olive oil
¼ cup
water
20 g
plant-based butter
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1 tsp
honey
Nutritional Values
Utensils
Instructions
• 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 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.
• When the pumpkin has 10 minutes remaining, 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.
• 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.
• Roughly chop roasted almonds. • Divide paprika chickpeas and roasted pumpkin between bowls. Serve with slaw. • Sprinkle with almonds and top with a dollop of remaining plant-based aioli to serve. Enjoy!