Asian Roast Pumpkin, Chicken & 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!
The quantities provided above are averages only.
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
Ingredients
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
1 packet
chicken thigh
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; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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!
• In a large bowl, add ssamjang paste (see ingredients), the vinegar, honey and sesame oil, whisking to combine. Set aside. • Thinly slice cucumber into half-moons. Cut chicken thigh into 2cm chunks. • 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. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide jasmine rice and ssamjang slaw between bowls. • Top with chicken, Asian roast pumpkin and garlic aioli. • Garnish with crispy shallots and tear over coriander. Enjoy!