Chermoula Chicken, Chickpea & Pumpkin Buddha Bowl
with Leafy Greens, Quick-Pickled Cabbage & Garlic Sauce
This bowl full of nourishment will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted pumpkin, and tasty chickpeas and chicken, every bite is a delight. Our favourite flourish is the dressing of rich garlic dip drizzled on top.
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
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
2
radish
1 tin
chickpeas
1 bag
Shredded Cabbage Mix
1 sachet
chermoula spice blend
1 packet
tomato paste
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
spinach & rocket mix
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
white wine vinegar
¼ cup
water
20 g
plant-based butter
pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse the chickpeas. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle.
• When the pumpkin has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until cooked through, 5-6 minutes. • Reduce the heat to medium-high, then add garlic, chermoula spice blend and tomato paste and cook until fragrant, 1-2 minutes.
• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.
• While the chickpeas are cooking, roughly chop roasted almonds. • When the pumpkin is done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Toss to combine.
• Divide chermoula chicken and chickpeas, pumpkin toss and quick-pickled cabbage salad between bowls. • Drizzle over garlic dip and top with roasted almonds. Tear over coriander to serve. Enjoy!