Asian Roast Pumpkin & Slaw Bowl
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Asian Roast Pumpkin & Slaw Bowl

Asian Roast Pumpkin & Slaw Bowl

with Jasmine Rice & Garlic Aioli

This slaw bowl is packed full of flavour. Pumpkin, first coated in sweet soy seasoning and crunchy sesame seeds, is roasted until golden and sweet. Pile it on top of fluffy rice, a sweet and tangy slaw, and a punchy garlic aioli and let this combination of flavours take you to new levels of yum!

This recipe is under 650kcal per serving.

We’ve replaced the mixed sesame seeds in this recipe with chilli flakes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Calorie Smart
Allergens:
Soy
Gluten(Wheat)
Sesame
Egg

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

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

pinch

chilli flakes

2 sachet

Sweet Soy Seasoning

(Contains Soy, Gluten(Wheat); )

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

cucumber

1 packet

Asian Slaw Mix

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

Crispy Shallots

1 packet

coriander

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

vinegar (rice wine or white wine)

1 tsp

honey

1 tbs

sesame oil

(Contains Sesame; )

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Nutrition Values

Energy (kJ)2011 kJ
Calories481 kcal
Fat22.9 g
of which saturates3.8 g
Carbohydrate56.2 g
of which sugars22.1 g
Dietary Fibre7.2 g
Protein9.5 g
Sodium715 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle with sweet soy seasoning, then drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, heat a medium saucepan over medium heat with a dash of olive oil. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

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

3
3

• Thinly slice cucumber into half-moons. • In a large bowl, add the vinegar, honey and sesame oil, whisking to combine. Set aside. • Add Asian slaw mix and cucumber to the bowl, tossing to coat. Season to taste.

4
4

• Divide jasmine rice and slaw between bowls. • Top with Asian roast pumpkin and garlic aioli. • Garnish with crispy shallots and tear over coriander. Enjoy!