Smokey Roast Pumpkin & Garlic Rice

Name: Smokey Roast Pumpkin & Garlic Rice with Pre-Prepped Mustard Slaw, Chimichurri & Plant-Based Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 pumpkin; 20 g plant-based butter (for the sauce); 1 packet garlic paste; 1 packet basmati rice; 1.5 cup water; 1 sachet vegetable stock powder; 1 bag Deluxe Slaw Mix; 1 packet mustard cider dressing; 1 packet Plant-Based Smokey Aioli; 1 packet chimichurri sauce; 1 packet flaked almonds; 1 sachet Nan's special seasoning

with Pre-Prepped Mustard Slaw, Chimichurri & Plant-Based Smokey Aioli

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Roasted with a healthy sprinkle of our Nan's special seasoning, tonight's hearty pumpkin boasts the perfect balance of flavours. The fragrant and fluffy garlic rice makes a welcome addition, while the herby chimichurri and radish salsa, makes the dish sing.

Tags:

Veggie

•Climate Superstar

Allergens:

Soja

•Schwefeldioxide und Sulfite

•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 Time

DifficultyEasy

Ingredients

Serving amount

pumpkin

1 packet

garlic paste

1 packet

basmati rice

1 sachet

vegetable stock powder

1 bag

Deluxe Slaw Mix

1 packet

mustard cider dressing

1 packet

Plant-Based Smokey Aioli

1 packet

chimichurri sauce

1 packet

flaked almonds

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1.5 cup

water

Nutritional Values

Energy (kJ)3473 kJ

Fat44.6 g

of which saturates5 g

Carbohydrate89.5 g

of which sugars21.8 g

Protein14.9 g

Sodium1409 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer!

• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

• While the rice is cooking, in a medium bowl, combine deluxe slaw mix and mustard cider dressing. Season.

• Divide garlic rice between bowls. Top with smokey roast pumpkin and mustard slaw. • Top pumpkin with plant-based smokey aioli and chimichurri sauce. • Sprinkle with flaked almonds to serve. Enjoy!