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Paprika Chickpea, Prawns & Pumpkin Buddha Bowl
Paprika Chickpea, Prawns & Pumpkin Buddha Bowl

Paprika Chickpea, Prawns & 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 and prawn, every bite is a delight.

Allergens:
Crustaceans
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 packet

Baby Spinach Leaves

1 packet

Chickpeas

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 sachet

Paprika Spice Blend

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

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Plant-Based Aioli

1 packet

Peeled & Chopped Pumpkin

1 packet

Roasted Almonds

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

1 packet

Shredded Cabbage Mix

1 packet

Tomato Paste

Not included in your delivery

1 tsp

honey

¼ cup

water

20 g

plant-based butter

1 drizzle

olive oil

1 tsp

brown sugar

Nutritional Values

Calories704 kcal
Energy (kJ)2950 kJ
Fat43 g
of which saturates5.6 g
Carbohydrate46.6 g
of which sugars21.2 g
Dietary Fibre22.2 g
Protein33.7 g
Cholesterol0 mg
Sodium1690 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Pan
Baking Paper

Cooking Steps

Roast the pumpkin
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.

Get prepped
2

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

Make the slaw
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.

Cook the paprika mixture
4

• When the pumpkin has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns , tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. 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 the chickpeas
5

• 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.

Finish & serve
6

• Roughly chop roasted almonds. • Divide paprika chickpeas, prawns and roasted pumpkin between bowls. Serve with slaw. • Sprinkle with almonds and top with a dollop of remaining plant-based aioli to serve. Enjoy!

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