Tex-Mex Haloumi & Pumpkin Bliss Bowl
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Tex-Mex Haloumi & Pumpkin Bliss Bowl

Tex-Mex Haloumi & Pumpkin Bliss Bowl

with Charred Corn & Plant-Based Mayo

Eat the rainbow with this colourful bliss bowl with rich Tex-Mex spiced haloumi! The contrast between the crisp cabbage, firm haloumi and soft roasted veggies makes every bite a true delight!

Tags:
Veggie
Allergens:
Milk
Gluten
Wheat
Soy

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

1

potato

1

capsicum

1 bag

Peeled & Chopped Pumpkin

1 sachet

garlic & herb seasoning

1 packet

haloumi

(Contains Milk;)

1 tin

sweetcorn

1 sachet

Tex-Mex spice blend

1 packet

mild chipotle sauce

(Contains Soy;)

1 bag

shredded cabbage mix

1 bag

coriander

1 packet

Plant-Based Mayonnaise

Not included in your delivery

1

olive oil

2 tsp

plain flour

(Contains Gluten, Wheat;)

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2961 kJ
Fat48 g
of which saturates16.8 g
Carbohydrate39.6 g
of which sugars20.9 g
Protein28 g
Sodium2497 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Slice capsicum. • Place potato, capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle generously with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Drain sweetcorn.

3
3

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

4
4

• Drain haloumi and pat dry. In a medium bowl, add haloumi, Tex-Mex spice blend and the plain flour, gently toss until well coated. • When veggies have 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove haloumi from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.

5
5

• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, a good pinch of salt, sugar and a drizzle of white wine vinegar and olive oil.

6
6

• Divide Tex-Mex haloumi, roasted veggies, charred corn and slaw between bowls. • Tear over coriander. Drizzle with plant-based mayonnaise to serve. Enjoy!