This bowl of nourishment will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted pumpkin and tasty chermoula-spiced chickpeas, every bite is a delight.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
2 clove
garlic
1 packet
chickpeas
1 packet
baby spinach leaves
1 packet
shredded cabbage mix
1 packet
plant-based aioli
1 sachet
paprika spice blend
1 packet
tomato paste
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
peeled prawns
(Contains Crustacean;)
olive oil
¼ cup
water
20 g
plant-based butter
1 tsp
brown sugar
1 tsp
honey
• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. • Toss to coat, then spread out evenly. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, finely chop garlic. • Drain and rinse half the chickpeas.
• In a medium bowl, combine baby spinach leaves, shredded cabbage mix and half the plant-based aioli. • Drizzle with olive oil, then season with salt and pepper. Toss to combine.
• When the pumpkin has 10 minutes remaining, heat a large frying with a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Set aside. • Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook garlic, paprika spice blend and tomato paste, stirring, until fragrant, 1-2 minutes.
• To the paprika mixture, add chickpeas, the water, the plant-based butter and the brown sugar. • Cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat and add cooked prawns and the honey. Season with pepper. Cover to keep warm.
• Roughly chop roasted almonds. • Divide paprika prawns, chickpeas and roasted pumpkin between bowls. Serve with slaw. Sprinkle over almonds. • Dollop over remaining garlic aioli to serve. Enjoy!