What are the main ingredients in Winter Harvest Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Winter Harvest Bowl?

Calories: 598, Carbs: 81 grams, Fat: grams, Protein: 17.8 grams, Sugar: 25.2 grams, Salt: 500 grams

How do I prepare Winter Harvest Bowl?

CRISPY BEANS: When the butternut reaches the halfway mark, add the dressed cannellini beans to the tray. Roast for the remaining time until starting to crisp, shifting halfway. LET’S GET PREPPING: Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, ½ the maple syrup and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the drained cannellini beans in a bowl. Coat in oil and some seasoning. IN A PICKLE: Boil the kettle. Place the vinegar in a salad bowl with 15ml of boiling water. Mix in the remaining maple syrup until fully incorporated to form a pickling liquid. Add in the cucumber half-moons and thin radish rounds and toss until fully coated. Set aside to pickle. AVOCADO HEARTS: Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside in a shallow dish to cool. Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Gently, push the cut side of the avocado halves into the hemp hearts until fully coated. Season the avocados and keep any remaining hemp hearts for garnish. Set aside for serving. ALMOST THERE...: Drain the pickling liquid from the cucumber and radish - lose it or reuse it! Toss through the rinsed green leaves and some seasoning to taste. Add ¾ of the chopped chives to the vegan ranch dressing and mix until fully combined. DIVINE DINNER: Make a bed of the roasted butternut and crispy cannellini beans. Top with the pickled salad and seeded avo halves. Drizzle over the chivey vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts. Gorgeous, chef!

What should be prepared from my kitchen to make Winter Harvest Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Winter Harvest Bowl

Name: Winter Harvest Bowl
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

A vegan vision of hemp heart-crusted avocado halves, crisp roasted cannellini beans, crunchy pickled cucumber and radish, green leaves and a tangy chivey ranch dressing. Celebrate health with this delectable earth-conscious harvest bowl!

Winter Harvest Bowl

with avo halves, crispy cannellini beans & roasted butternut

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Cannellini Beans
Cucumber
Fresh Chives
Green Leaves
Hemp Hearts
Maple Syrup
Pumpkin Chunks
Radish
Vegan Ranch Dressing
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

LET’S GET PREPPING
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, ½ the maple syrup and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the drained cannellini beans in a bowl. Coat in oil and some seasoning.
IN A PICKLE
Boil the kettle. Place the vinegar in a salad bowl with 10ml of boiling water. Mix in the remaining maple syrup until fully incorporated to form a pickling liquid. Add in the cucumber half-moons and thin radish rounds and toss until fully coated. Set aside to pickle.
CRISPY BEANS
When the butternut reaches the halfway mark, add the dressed cannellini beans to the tray. Roast for the remaining time until starting to crisp, shifting halfway.
AVOCADO HEARTS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside in a shallow dish to cool. Halve the avocado and set aside the half containing the pip for another meal. Peel off the avocado skin, keeping the flesh intact of the remaining half. Gently, push the cut side of the avocado halves into the hemp hearts until fully coated. Season the avocados and keep any remaining hemp hearts for garnish. Set aside for serving.
ALMOST THERE...
Drain the pickling liquid from the cucumber and radish - lose it or reuse it! Toss through the rinsed green leaves and some seasoning to taste. Add ¾ of the chopped chives to the vegan ranch dressing and mix until fully combined.
DIVINE DINNER
Make a bed of the roasted butternut and crispy cannellini beans. Top with the pickled salad and seeded avo halves. Drizzle over the chivey vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts. Gorgeous, chef!

Pumpkin Chunks - 250g
Maple Syrup - 15ml
Cannellini Beans - 120g
White Wine Vinegar - 30ml
Cucumber - 50g
Radish - 20g
Hemp Hearts - 15ml
Avocado - 1
Green Leaves - 40g
Fresh Chives - 2g
Vegan Ranch Dressing - 45ml

Download the Recipe

Serves 2

LET’S GET PREPPING
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, ½ the maple syrup and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the drained cannellini beans in a bowl. Coat in oil and some seasoning.
IN A PICKLE
Boil the kettle. Place the vinegar in a salad bowl with 15ml of boiling water. Mix in the remaining maple syrup until fully incorporated to form a pickling liquid. Add in the cucumber half-moons and thin radish rounds and toss until fully coated. Set aside to pickle.
CRISPY BEANS
When the butternut reaches the halfway mark, add the dressed cannellini beans to the tray. Roast for the remaining time until starting to crisp, shifting halfway.
AVOCADO HEARTS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside in a shallow dish to cool. Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Gently, push the cut side of the avocado halves into the hemp hearts until fully coated. Season the avocados and keep any remaining hemp hearts for garnish. Set aside for serving.
ALMOST THERE...
Drain the pickling liquid from the cucumber and radish - lose it or reuse it! Toss through the rinsed green leaves and some seasoning to taste. Add ¾ of the chopped chives to the vegan ranch dressing and mix until fully combined.
DIVINE DINNER
Make a bed of the roasted butternut and crispy cannellini beans. Top with the pickled salad and seeded avo halves. Drizzle over the chivey vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts. Gorgeous, chef!

Pumpkin Chunks - 500g
Maple Syrup - 30ml
Cannellini Beans - 240g
White Wine Vinegar - 60ml
Cucumber - 100g
Radish - 40g
Hemp Hearts - 30ml
Avocado - 1
Green Leaves - 80g
Fresh Chives - 4g
Vegan Ranch Dressing - 95ml

Download the Recipe

Serves 3

LET’S GET PREPPING
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, ½ the maple syrup and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the drained cannellini beans on a separate roasting tray. Coat in oil and some seasoning and spread out in a single layer.
IN A PICKLE
Boil the kettle. Place the vinegar in a salad bowl with 20ml of boiling water. Mix in the remaining maple syrup until fully incorporated to form a pickling liquid. Add in the cucumber half-moons and thin radish rounds and toss until fully coated. Set aside to pickle.
CRISPY BEANS
When the butternut reaches the halfway mark, pop in the tray of dressed cannellini beans. Roast for the remaining time until starting to crisp, shifting halfway.
AVOCADO HEARTS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside in a shallow dish to cool. Halve the avocados and set aside one of the halves containing a pip for another meal. Peel off the avocado skin, keeping the flesh intact of the remaining halves. Gently, push the cut side of the avocado halves into the hemp hearts until fully coated. Season the avocados and keep any remaining hemp hearts for garnish. Set aside for serving.
ALMOST THERE...
Drain the pickling liquid from the cucumber and radish - lose it or reuse it! Toss through the rinsed green leaves and some seasoning to taste. Add ¾ of the chopped chives to the vegan ranch dressing and mix until fully combined.
DIVINE DINNER
Make a bed of the roasted butternut and crispy cannellini beans. Top with the pickled salad and seeded avo halves. Drizzle over the chivey vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts. Gorgeous, chef!

Pumpkin Chunks - 750g
Maple Syrup - 45ml
Cannellini Beans - 360g
White Wine Vinegar - 85ml
Cucumber - 150g
Radish - 60g
Hemp Hearts - 45ml
Avocados - 2
Green Leaves - 120g
Fresh Chives - 6g
Vegan Ranch Dressing - 130ml

Download the Recipe

Serves 4

LET’S GET PREPPING
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, ½ the maple syrup and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Place the drained cannellini beans on a separate roasting tray. Coat in oil and some seasoning and spread out in a single layer.
IN A PICKLE
Boil the kettle. Place the vinegar in a salad bowl with 20ml of boiling water. Mix in the remaining maple syrup until fully incorporated to form a pickling liquid. Add in the cucumber half-moons and thin radish rounds and toss until fully coated. Set aside to pickle.
CRISPY BEANS
When the butternut reaches the halfway mark, pop in the tray of dressed cannellini beans. Roast for the remaining time until starting to crisp, shifting halfway.
AVOCADO HEARTS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside in a shallow dish to cool. Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Gently, push the cut side of the avocado halves into the hemp hearts until fully coated. Season the avocados and keep any remaining hemp hearts for garnish. Set aside for serving.
ALMOST THERE...
Drain the pickling liquid from the cucumber and radish - lose it or reuse it! Toss through the rinsed green leaves and some seasoning to taste. Add ¾ of the chopped chives to the vegan ranch dressing and mix until fully combined.
DIVINE DINNER
Make a bed of the roasted butternut and crispy cannellini beans. Top with the pickled salad and seeded avo halves. Drizzle over the chivey vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts. Gorgeous, chef!