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 chicken and chickpeas, every bite is a delight. Our favourite flourish is the dressing of rich garlic dip drizzled on top.
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 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
1 bag
Shredded Cabbage 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 sachet
chermoula spice blend
1 packet
tomato paste
1 tin
chickpeas
1 bag
spinach & rocket mix
1 bag
coriander
2
radish
1 packet
chicken breast
1 packet
Slivered Almonds
(Contains Almond; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 pinch
brown sugar
20 g
plant-based butter
¼ cup
water
Nutrition Values
Utensils
Instructions
• 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. • In the last 5 minutes, remove tray from the oven, then add slivered almonds. Return to oven and continue roasting until toasted.
• 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 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.
• When the pumpkin and almonds are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Toss to combine.
• Divide chermoula chicken, chickpeas, nutty pumpkin toss and quick-pickled cabbage salad between bowls. • Drizzle with garlic dip and tear over coriander leaves to serve. Enjoy!