Full of greens, goodness, and flavour with every bite, meet your new favourite veggie meal. Our creamy pesto dressing brings all the elements of the dish together, while buttery flaked almonds add that crunch we know you want.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
beetroot
1
carrot
1
zucchini
1 sachet
garlic & herb seasoning
1
red onion
2 clove
garlic
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1 bag
parsley
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
water (for the onion)
¾ cup
water (for the couscous)
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into 1cm chunks. Cut the carrot into small chunks. Cut the zucchini into half-moons. Place the veggies on a lined oven tray. Sprinkle the garlic & herb seasoning over the veggies and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, thinly slice the red onion. Finely chop the garlic. Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Roughly chop the parsley leaves. In a small bowl, combine the creamy pesto dressing and the Greek-style yoghurt.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to medium. Add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
When the veggies have 10 minutes remaining, combine the water (for the couscous) and vegetable stock powder in a medium saucepan and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the roasted veggies and baby spinach.
While the couscous is cooking, wash out the frying pan then return to a medium-high heat with olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). Once the oil is hot, cook the falafels, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel, then season with salt and pepper.
Divide the roast veggie couscous between bowls. Top with the falafels and caramelised onions. Drizzle with the creamy pesto dressing. Garnish with the flaked almonds and parsley to serve.