Double Plant-Based Crumbed Chick'n & Couscous Bowl
with Roasted Veggies, Plant-Based Mayo & Almonds
Root veggies like potato and beetroot can really bring a new layer to couscous. Top it with plant-based chick'n that’s crumbed, golden and totally moreish. We’ll let you go and enjoy this delicious meal!
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
carrot
1
potato
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 clove
garlic
1 sachet
Vegetable Stock Powder
1 packet
Israeli couscous
(Contains Gluten; )
2 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
1 packet
baby leaves
1 packet
Plant-Based Mayo
Not included in your delivery
olive oil
20 g
plant-based butter
¾ cup
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and continue roasting until golden.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the plant-based butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken in batches, until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Add roasted veggies and baby leaves to the couscous, along with a drizzle of balsamic vinegar and olive oil. Toss to combine. • Divide roast veggie couscous between bowls. Top with plant-based crumbed chicken. • Dollop over plant-based mayo and garnish with toasted almonds. Enjoy!