Paprika Chickpea & Pumpkin Buddha Bowl

Name: Paprika Chickpea & Pumpkin Buddha Bowl with Spinach Slaw, Plant-Based Aioli & Almonds
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Paprika Spice Blend; 1 packet Peeled & Chopped Pumpkin; 1 packet Roasted Almonds; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 packet Plant-Based Aioli; 1 packet Tomato Paste; 1 packet Chickpeas; 1 drizzle olive oil; ¼ cup water; 20 g plant-based butter; 1 tsp brown sugar; 1 tsp honey

with Spinach 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

•Veggie

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Peeled & Chopped Pumpkin

1 packet

Roasted Almonds

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

1 packet

Baby Spinach Leaves

Garlic

1 packet

Shredded Cabbage Mix

1 packet

Plant-Based Aioli

1 packet

Tomato Paste

1 packet

Chickpeas

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

20 g

plant-based butter

1 tsp

brown sugar

1 tsp

honey

Nutritional Values

Calories665 kcal

Energy (kJ)2780 kJ

Fat42.4 g

of which saturates5.4 g

Carbohydrate46.1 g

of which sugars20.8 g

Dietary Fibre23.2 g

Protein21 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

• 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!