We put some of our fave sides together to make the meal of a lifetime. Crispy sweet potato chunks, meet juicy corn and tangles with a simple ranch slaw. This delicious meal comes perfectly packaged with sticky chick'n, adding the bow on top of this gift of a dinner.
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 sachet
Savoury Seasoning
1 packet
Sweet Potato Chunks
1 packet
Coriander
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Slaw Mix
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1
Corn
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 drizzle
olive oil
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. Cut corn cobs in half. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. • Bake until tender, 25-30 minutes. • When there is 20 minutes remaining, add corn cobs to wedges tray and roast until tender and slightly charred, 15-20 minutes. TIP: If your oven tray is crowded, divide between two trays.
• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Remove frying pan from the heat, then sprinkle over savoury seasoning, sweet & savoury glaze, tossing plant-based crumbed chicken to coat. • Transfer to a paper towel-lined plate.
• In a large bowl, combine slaw mix, and ranch dressing. Season to taste.
• Divide sweet potato wedges, BBQ plant-based crumbed chicken and ranch slaw between plates. • Tear over coriander to serve. Enjoy!