A bowlful of yum that is sure to make your tastebuds dance, Chef! Revel in the flavours of roasted butternut & chickpeas, charred corn, red cabbage, and radish rounds tossed in an apple cider vinaigrette. Elevated by the velvety goodness of cashew nut cream cheese, and crowned with a spicy jalapeño relish and toasted coconut flakes & pumpkin seeds.
Butternut & Charred Corn Bowl
Butternut & Charred Corn Bowl
with cashew nut cream cheese & jalapeño relish
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple Cider Vinegar
- Butternut Chunks
- Cabbage
- Cashew Nut Cream Cheese
- Chickpeas
- Coconut & Pumpkin Seeds
- Corn
- Jalapeño Relish
- Radish
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
NICE & TOASTY
Place the coconut & pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and set aside.
ADD THE CHICKPEAS
When the butternut has been in for 15 minutes, remove the tray from the oven and scatter over the dressed chickpeas. Return to the oven for the remaining time.
FOR THE FINAL TOUCHES
In a small bowl, combine the jalapeño relish with the chopped jalapeños (to taste). In a separate bowl, loosen the cashew nut cream cheese with a splash of water and season. Set both aside.
FINISH THE SALAD
To the salad bowl with the corn, toss through the sliced cabbage, the vinegar, a sweetener, a drizzle of olive oil, the radish rounds, ½ the jalapeño relish, the roasted veg, and seasoning.
TIME TO FEAST!
Plate up the butternut, cabbage & jalapeño salad. Drizzle it all with the remaining spicy jalapeño relish and the cashew nut cream cheese. Garnish with the toasted coconut & pumpkin seeds. Tuck in, Chef!
Butternut Chunks - 250g
Chickpeas - 120g
Coconut & Pumpkin Seeds - 20g
Corn - 50g
Jalapeño Relish - 20ml
Sliced Pickled Jalapeños - 10g
Cashew Nut Cream Cheese - 30ml
Cabbage - 100g
Apple Cider Vinegar - 5ml
Radish - 20g
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
NICE & TOASTY
Place the coconut & pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and set aside.
ADD THE CHICKPEAS
When the butternut has been in for 15 minutes, remove the tray from the oven and scatter over the dressed chickpeas. Return to the oven for the remaining time.
FOR THE FINAL TOUCHES
In a small bowl, combine the jalapeño relish with the chopped jalapeños (to taste). In a separate bowl, loosen the cashew nut cream cheese with a splash of water and season. Set both aside.
FINISH THE SALAD
To the salad bowl with the corn, toss through the sliced cabbage, the vinegar, a sweetener, a drizzle of olive oil, the radish rounds, ½ the jalapeño relish, the roasted veg, and seasoning.
TIME TO FEAST!
Plate up the butternut, cabbage & jalapeño salad. Drizzle it all with the remaining spicy jalapeño relish and the cashew nut cream cheese. Garnish with the toasted coconut & pumpkin seeds. Tuck in, Chef!
Butternut Chunks - 500g
Chickpeas - 240g
Coconut & Pumpkin Seeds - 40g
Corn - 100g
Jalapeño Relish - 40ml
Sliced Pickled Jalapeños - 20g
Cashew Nut Cream Cheese - 60ml
Cabbage - 200g
Apple Cider Vinegar - 10ml
Radish - 40g
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
NICE & TOASTY
Place the coconut & pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and set aside.
ADD THE CHICKPEAS
When the butternut has been in for 15 minutes, remove the tray from the oven and scatter over the dressed chickpeas. Return to the oven for the remaining time.
FOR THE FINAL TOUCHES
In a small bowl, combine the jalapeño relish with the chopped jalapeños (to taste). In a separate bowl, loosen the cashew nut cream cheese with a splash of water and season. Set both aside.
FINISH THE SALAD
To the salad bowl with the corn, toss through the sliced cabbage, the vinegar, a sweetener, a drizzle of olive oil, the radish rounds, ½ the jalapeño relish, the roasted veg, and seasoning.
TIME TO FEAST!
Plate up the butternut, cabbage & jalapeño salad. Drizzle it all with the remaining spicy jalapeño relish and the cashew nut cream cheese. Garnish with the toasted coconut & pumpkin seeds. Tuck in, Chef!
Butternut Chunks - 750g
Chickpeas - 360g
Coconut & Pumpkin Seeds - 60g
Corn - 150g
Jalapeño Relish - 60ml
Sliced Pickled Jalapeños - 30g
Cashew Nut Cream Cheese - 90ml
Cabbage - 300g
Apple Cider Vinegar - 15ml
Radish - 60g
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the drained chickpeas in a bowl and toss with a drizzle of oil and seasoning. Set aside.
NICE & TOASTY
Place the coconut & pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, place in a salad bowl, and set aside.
ADD THE CHICKPEAS
When the butternut has been in for 15 minutes, remove the tray from the oven and scatter over the dressed chickpeas. Return to the oven for the remaining time.
FOR THE FINAL TOUCHES
In a small bowl, combine the jalapeño relish with the chopped jalapeños (to taste). In a separate bowl, loosen the cashew nut cream cheese with a splash of water and season. Set both aside.
FINISH THE SALAD
To the salad bowl with the corn, toss through the sliced cabbage, the vinegar, a sweetener, a drizzle of olive oil, the radish rounds, ½ the jalapeño relish, the roasted veg, and seasoning.
TIME TO FEAST!
Plate up the butternut, cabbage & jalapeño salad. Drizzle it all with the remaining spicy jalapeño relish and the cashew nut cream cheese. Garnish with the toasted coconut & pumpkin seeds. Tuck in, Chef!
Butternut Chunks - 1kg
Chickpeas - 480g
Coconut & Pumpkin Seeds - 80g
Corn - 200g
Jalapeño Relish - 80ml
Sliced Pickled Jalapeños - 40g
Cashew Nut Cream Cheese - 125ml
Cabbage - 400g
Apple Cider Vinegar - 20ml
Radish - 80g
Woolies Products in this dish
