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.
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.
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
1 tsp
honey
¼ cup
water
20 g
plant-based butter
1 drizzle
olive oil
1 tsp
brown sugar
• 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, 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 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, 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!