Golden Pumpkin & Plant-Based Chicken Tenders
with Israeli Couscous Salad & Plant-Based Basil Pesto Aioli
Quick and easy, that’s the best kind of dinner. Roast the pumpkin in our Aussie spice blend then whip up a fluffy couscous and have it ready to be gobbled down in no time at all. Top it off with a plant-based basil pesto mayo to ensure there won’t be any crumbs left.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Brown Onion
1
white turnip
1 bag
peeled pumpkin pieces
1
carrot
1 sachet
Aussie Spice Blend
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Peel pumpkin, then cut into bite-sized chunks. • Place onion and turnip on a lined oven tray. Place pumpkin and Aussie spice blend on a second lined oven tray. Season both trays of veggies with saltand drizzle with olive oil. • Toss to coat, spread out evenly, then roast the veggies until tender, 25-30 minutes.
• While the veggies are roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. • Return pan to medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.
• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add baby spinach leaves, roasted turnip and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.
• Divide Israeli couscous salad between plates. • Top with golden pumpkin, plant-based chicken and plant-based basil pesto mayo. • Sprinkle with almonds to serve. Enjoy!