Smokey Roast Pumpkin & Garlic Rice

Name: Smokey Roast Pumpkin & Garlic Rice with Radish Salsa, Chimichurri & Plant-Based Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 pumpkin; 1 sachet Nan's special seasoning; 20 g plant-based butter; 1 packet garlic paste; 1 packet basmati rice; 1.5 cup water; 1 sachet vegetable stock powder; 2 Red Radish; 1 cucumber; 1 bag baby spinach leaves; drizzle white wine vinegar; 1 packet Plant-Based Smokey Aioli; 1 packet chimichurri sauce; 1 packet flaked almonds

with Radish Salsa, 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:

Plant Based

•Climate Superstar

Allergens:

Soy

•Sulphites

•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 sachet

Nan's special seasoning

1 packet

garlic paste

1 packet

basmati rice

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

1 sachet

vegetable stock powder

Red Radish

cucumber

1 bag

baby spinach leaves

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

1 packet

chimichurri sauce

(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3208 kJ

Fat38.8 g

of which saturates4.5 g

Carbohydrate87.5 g

of which sugars19.8 g

Protein14.8 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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, thinly slice red radish. • Thinly slice cucumber into rounds. • Roughly chop baby spinach leaves. • In a medium bowl, combine radish, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season.

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