The colours of this dish will be what first pulls you in, but the tasty flavours are what will make you so glad that you chose this meal! Our famous Tex-mex flavours are responsible for the immense flavours packed onto squeaky haloumi and paired with some extra veggies and slaw, you have yourself a stunning buddha bowl!
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
sweet potato
1
potato
1
capsicum
1 sachet
garlic & herb seasoning
1 tin
sweetcorn
1 packet
mild chipotle sauce
(Contains Soy;)
1 bag
shredded cabbage mix
1 packet
plant-based aioli
1 bag
coriander
1 packet
haloumi
(Contains Milk;)
1 sachet
Tex-Mex spice blend
1
olive oil
2 tsp
plain flour
(Contains Gluten, Wheat;)
1 drizzle
white wine vinegar
¼ tsp
brown sugar
• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato and potato into bite-sized chunks. Slice the capsicum. • Place veggies 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.
• Meanwhile, drain the sweetcorn. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl. • In a small bowl, combine mild chipotle sauce, the brown sugar and a splash of water.
TIP: Cover the pan with a lid if the corn kernels are “popping” out
• 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 from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.
• 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.
• Divide Tex-Mex haloumi, roasted veggies, charred corn and slaw between bowls. • Tear over coriander. Drizzle with plant-based aoili. Enjoy!