Spiced Cauliflower & Sweet Potato Bowl with Chipotle Slaw & Corn Salsa

Name: Spiced Cauliflower & Sweet Potato Bowl with Chipotle Slaw & Corn Salsa Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 sweet potato; 1 portion cauliflower; 1 sachet All-American spice blend; 1 cob corn; 1 carrot; 1 bag coriander; ½ lime; 1 packet sour cream; 1 bag shredded cabbage mix; 1 tub mild chipotle sauce

Lean Protein | Healthier Carbs | Packed with Veggies

Up to 180$ + Free Treats / Extras for Life

Looking for a tasty midweek dinner option? Try cooking up our spiced veggie bowl for a nutritionally balanced meal. Top it all off with lime cream to bring it all together.

Tags:

Veggie

•Balanced

•Not Suitable for Coeliacs

•Calorie Smart

Allergens:

Milk

•Soy

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 portion

cauliflower

1 sachet

All-American spice blend

1 cob

corn

carrot

1 bag

coriander

lime

1 packet

sour cream

(Contains: Milk;)

1 bag

shredded cabbage mix

1 tub

mild chipotle sauce

(Contains: Soy;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)1601 kJ

Fat11.2 g

of which saturates6.1 g

Carbohydrate52.4 g

of which sugars29.5 g

Protein10.7 g

Sodium776 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into bite-sized chunks. Cut the cauliflower into small florets. Place the sweet potato, cauliflower and AllAmerican spice blend on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

While the veggies are roasting, slice the kernels off the corn cob. Grate the carrot (unpeeled). Roughly chop the coriander. Finely zest the lime to get a generous pinch, then slice into wedges. In a small bowl, combine the lime zest and 1/2 the sour cream. Set aside.

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the kernels are "popping" out.

SPICY! The chipotle sauce is spicy, add less if you are sensitive to heat. In a medium bowl, combine the shredded cabbage mix, carrot, remaining sour cream, mild chipotle sauce and a pinch of salt. Set aside.

Add the coriander, a generous squeeze of lime juice and a drizzle of olive oil to the charred corn. Season and toss to combine.

Divide the spiced cauliflower and sweet potato between bowls. Serve with the slaw and the charred corn salsa. Top with the lime cream. Serve with the remaining lime wedges.