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Grilled Sweet-Soy Chicken Poke Rice Bowl
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Grilled Sweet-Soy Chicken Poke Rice Bowl

Grilled Sweet-Soy Chicken Poke Rice Bowl

with Easy-Prep Sesame Roast Pumpkin & Japanese Slaw

This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy chicken thigh, pop sweet potato in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw and zingy pickled ginger for a flavour kick!

Over 30g protein
Quick Prep

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


Serving amount

1 bag

Peeled & Chopped Pumpkin

1 packet

mixed sesame seeds

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

1 packet

garlic paste

1 packet

jasmine rice

1 packet

chicken thigh

1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

1 bag

Deluxe Slaw Mix

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

pickled ginger

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

20 g


1.25 cup



Nutritional Values

Energy (kJ)3356 kJ
Fat33.7 g
of which saturates9.6 g
Carbohydrate78.7 g
of which sugars13 g
Protein41.5 g
Sodium1488 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan forced. • Place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and toss to coat. • Roast until tender, 20-25 minutes.


• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• Meanwhile, in a medium bowl, combine chicken thigh, sweet soy seasoning and a drizzle of olive oil. • Transfer to lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• In a large bowl, combine deluxe slaw mix and Japanese style dressing. Season to taste. • Slice chicken. • Divide rice between bowls. Top with chicken, roast pumpkin and Japanese slaw. Drizzle over sesame dressing (see ingredients). Top with pickled ginger to serve. Enjoy!