Asian Pumpkin, Chicken & Garlicky Greens Bliss Bowl
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Asian Pumpkin, Chicken & Garlicky Greens Bliss Bowl

Asian Pumpkin, Chicken & Garlicky Greens Bliss Bowl

with Seasoned Garlic Rice, Mushroom Sauce & Spring Onion

Sweet soy seasoning, everything garnish, plant-based Asian mushroom sauce and sesame dressing are the flavour providers that we can thank tonight for making roast pumpkin, chicken, veggies and rice taste so delicious.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes


Serving amount



1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

2 packet

garlic paste

1 packet

white rice

1 packet

green beans

1 head


1 sprig

spring onion

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 sachet

everything garnish

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

chicken tenderloins

Not included in your delivery

olive oil

1.25 cup



Nutritional Values

Energy (kJ)3384 kJ
Calories809 kcal
Fat16.9 g
of which saturates3.2 g
Carbohydrate100.9 g
of which sugars28.9 g
Dietary Fibre32.1 g
Protein60.6 g
Sodium2386 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into 1cm thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with sweet soy seasoning, season with pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!


• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium heat. Drain and rinse white rice. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water and bring to the boil. Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

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


• While rice is cooking, trim and halve green beans. • Chop broccoli (including stalk!) into small florets. • Thinly slice spring onion.


• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add the remaining garlic paste and cook until fragrant, 1 minute. Season to taste.

TIP: Add a splash of water to help speed up the cooking process!


• While veggies are cooking, place plant-based Asian mushroom sauce and a splash of water in a small heatproof bowl. • Microwave in 30 second bursts until fragrant and heated through. Set aside. • Season chicken tenderloins on both sides with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it's no longer pink inside.


• Stir everything garnish through rice. • Divide seasoned rice, chicken and garlicky greens between bowls. • Top with sweet soy pumpkin. Spoon over mushroom sauce. • Drizzle sesame dressing over greens. Top with spring onion to serve. Enjoy!