Spiced Cauliflower & Sweet Potato Bowl with Chipotle Slaw & Corn Salsa
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Spiced Cauliflower & Sweet Potato Bowl with Chipotle Slaw & Corn Salsa

Spiced Cauliflower & Sweet Potato Bowl with Chipotle Slaw & Corn Salsa

Lean Protein | Healthier Carbs | Packed with Veggies

Looking for a tasty midweek dinner option? Try cooking up our spiced veggie bowl for a nutritionally balanced meal. Top it all off with lime cream to bring it all together.

Tags:
Veggie
Balanced
Not Suitable for Coeliacs
Naturally Gluten-Free
Calorie Smart
Allergens:
Milk
Soy

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 portion

cauliflower

1 sachet

All-American spice blend

1 cob

corn

1

carrot

1 bag

coriander

½

lime

1 packet

sour cream

(Contains Milk;)

1 bag

shredded cabbage mix

1 tub

mild chipotle sauce

(Contains Soy;)

Not included in your delivery

olive oil

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Nutritional Values

per serving
Energy (kJ)1601 kJ
Fat11.2 g
of which saturates6.1 g
Carbohydrate52.4 g
of which sugars29.5 g
Protein10.7 g
Sodium776 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into bite-sized chunks. Cut the cauliflower into small florets. Place the sweet potato, cauliflower and AllAmerican spice blend on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

2
2

While the veggies are roasting, slice the kernels off the corn cob. Grate the carrot (unpeeled). Roughly chop the coriander. Finely zest the lime to get a generous pinch, then slice into wedges. In a small bowl, combine the lime zest and 1/2 the sour cream. Set aside.

3
3

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the kernels are "popping" out.

4
4

SPICY! The chipotle sauce is spicy, add less if you are sensitive to heat. In a medium bowl, combine the shredded cabbage mix, carrot, remaining sour cream, mild chipotle sauce and a pinch of salt. Set aside.

5
5

Add the coriander, a generous squeeze of lime juice and a drizzle of olive oil to the charred corn. Season and toss to combine.

6
6

Divide the spiced cauliflower and sweet potato between bowls. Serve with the slaw and the charred corn salsa. Top with the lime cream. Serve with the remaining lime wedges.