eCook Meal
Winter Harvest Bowl
with avo halves, crispy cannellini beans & roasted butternut
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!
Serving guide
Choose your portion size.
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 Âľ 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!
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 Âľ 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!
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 Âľ 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!
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 Âľ 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.07
for 4 servings · R54.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Chives needs 8 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 6% of packR1.41
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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White Wine Vinegar needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Maple Syrup needs 60 mlMaple Syrup 250 ml 250 ml at R169.99 · 24% of packR40.80
-
Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Hemp Hearts
- Vegan Ranch Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Winter Harvest Bowl?
The preparation time for Winter Harvest Bowl with avo halves, crispy cannellini beans & roasted butternut is between 15 and 30 minutes.
What is the total time required to make Winter Harvest Bowl with avo halves, crispy cannellini beans & roasted butternut?
The total time required to make Winter Harvest Bowl with avo halves, crispy cannellini beans & roasted butternut is between 35 and 50 minutes.
How many servings does Winter Harvest Bowl provide?
4 servings
What are the main ingredients in Winter Harvest Bowl?
Avocado, Cannellini Beans, Cucumber, Fresh Chives, Green Leaves, Hemp Hearts, Maple Syrup, Pumpkin Chunks, Radish, Vegan Ranch Dressing, White Wine Vinegar
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Winter Harvest Bowl?
Avocado, Cannellini Beans, Cucumber, Fresh Chives, Green Leaves, Hemp Hearts, Maple Syrup, Pumpkin Chunks, Radish, Vegan Ranch Dressing, White Wine Vinegar
How many calories does Winter Harvest Bowl have?
598 calories
How much fat content does Winter Harvest Bowl have?
grams