eCook Meal
Butternut & Charred Corn Bowl
with cashew nut cream cheese & jalapeño relish
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R122.17
for 4 servings · R30.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Butternut Chunks needs 1 kgButternut 2.5 kg 2.5 kg at R54.99 · 40% of packR22.00
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Apple Cider Vinegar needs 20 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 8% of packR3.36
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Coconut & Pumpkin Seeds
- Jalapeño Relish
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butternut & Charred Corn Bowl?
The preparation time for Butternut & Charred Corn Bowl with cashew nut cream cheese & jalapeño relish is between 30 and 45 minutes.
What is the total time required to make Butternut & Charred Corn Bowl with cashew nut cream cheese & jalapeño relish?
The total time required to make Butternut & Charred Corn Bowl with cashew nut cream cheese & jalapeño relish is between 40 and 55 minutes.
How many servings does Butternut & Charred Corn Bowl provide?
4 servings
What are the main ingredients in Butternut & Charred Corn Bowl?
Apple Cider Vinegar, Butternut, Cabbage, Cashew Nut Cream Cheese, Chickpeas, Coconut & Pumpkin Seeds, Corn, Jalapeño Relish, Pickled Jalapeño, Radish
What is the nutritional information of Butternut & Charred Corn Bowl?
Calories: 702, Carbs: 85 grams, Fat: grams, Protein: 23.2 grams, Sugar: 23.4 grams, Salt: 270 grams
How do I prepare Butternut & Charred Corn Bowl?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Butternut & Charred Corn Bowl?
Apple Cider Vinegar, Butternut, Cabbage, Cashew Nut Cream Cheese, Chickpeas, Coconut & Pumpkin Seeds, Corn, Jalapeño Relish, Pickled Jalapeño, Radish
How many calories does Butternut & Charred Corn Bowl have?
702 calories
How much fat content does Butternut & Charred Corn Bowl have?
grams