Chermoula Chicken, Chickpea & Pumpkin Buddha Bowl
with Zingy Radish Slaw & Garlic Dip
This nourishing bowl will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted pumpkin and tasty 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 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 clove
garlic
2
radish
1 tin
chickpeas
1 packet
Shredded Cabbage Mix
1 sachet
chermoula spice blend
1 packet
tomato paste
pinch
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
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 packet
coriander
1 packet
Diced Chicken
Not included in your delivery
olive oil
drizzle
white wine vinegar
¼ cup
water
20 g
plant-based butter
Nutrition Values
Utensils
Instructions
• Set your air fryer to 200°C. • Place peeled pumpkin pieces into the air fryer basket. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Cook for 10 minutes. • Shake the basket, then add roasted almonds and cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray and flavour with olive oil, seasoning and salt as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. In the last 5 minutes, add roasted almonds.
• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse chickpeas. • 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 15 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 with a drizzle of olive oil. Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.
• When the pumpkin is done, transfer to a large bowl. Add spinach & rocket mix and a drizzle of white wine vinegar. Toss to combine.
• Divide chermoula chicken and chickpeas, nutty pumpkin toss and zingy radish slaw between bowls. • Drizzle with garlic dip and tear over coriander leaves to serve. Enjoy!