Spiced Chickpea & Pumpkin Buddha Bowl
with Greens & Plant-Based Garlic Sauce
This bowl of nourishment 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 and herby coriander. Yum!
This recipe is under 650kcal per serving.
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
½
onion
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 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
coriander
1 bag
salad leaves
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter
1 pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with salt, Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the pumpkin is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.
Finely chop the garlic. In a medium bowl, combine the shredded cabbage mix, a good pinch of salt, sugar and a drizzle of white wine vinegar. In a second small bowl, combine the garlic dip and a splash of water. Set aside.
When the pumpkin has 10 minutes cook time remaining, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the garlic, chermoula spice blend and tomato paste and cook until fragrant, 1-2 minutes.
Add the chickpeas (including the liquid), plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes. Cover to keep warm.
Roughly chop the roasted almonds. Drain the pickled onion. Divide the roasted pumpkin and spiced chickpeas between bowls. Top with the spinach & rocket mix, slaw, pickled onion and almonds. Drizzle with the garlic dip and tear over the coriander to serve.