Description
This nourishing and delicious Roasted Vegetable Bowl features maple glazed roasted pumpkin, crispy cannellini beans, avocado halves coated in hemp hearts, all served alongside a sweet pickled salad. Everything is topped with a creamy vegan ranch dressing that is better than anything you’ve ever tasted!
Ingredients
Scale
- 750 g Pumpkin Chunks cut into bite sized pieces
- Olive oil to drizzle
- 45 ml maple syrup
- 360 g cannellini beans drained & rinsed
- 85 ml white wine vinegar
- 150 g cucumber cut into half-moons
- 60 g radish rinsed & sliced into thin rounds
- 45 ml hemp hearts
- 2 avocados
- 120 g green leaves rinsed
- 6 g fresh chives rinsed & finely chopped
- 45 ml vegan mayo
- 85 ml cashew nut yogurt
Instructions
Roasting
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Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in a drizzle of oil, ½ the maple syrup and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
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While the pumpkin is in the oven, prepare the cannellini beans by coating them in oil and some seasoning. Spread them out in a single layer on a roasting tray. When the pumpkin reaches the halfway mark, pop the cannellini beans into the oven and roast them for the remaining time until they start to crisp.
Pickling
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Mix the white wine vinegar with 20ml of boiling water and the remaining maple syrup to make your sweet pickling liquid. Add in the cucumber half-moons and thin radish rounds and toss until fully coated. Set aside to pickle.
Preparing the Greens and Dressing
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Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside in a shallow dish to cool.
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Halve and peel the avocados. Gently push the cut side of the avocado halves into the hemp hearts. Season to taste.
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Drain the pickling liquid from the cucumber and radish and toss through the green leaves and some seasoning to taste.
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Mix together the vegan mayonnaise, cashew nut yogurt and ¾ of the chives in a small bowl.
Dish up!
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To serve, make a bed of the roasted butternut and crispy cannellini beans.
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Top with the pickled salad and seeded avocados.
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Drizzle over the chivey vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts.
Notes
- If you’re short on time, cut your pumpkin cubes even smaller so they cook faster. Just be sure to keep an eye on them to make sure that they don’t burn!
- When coating the avocado in the hemp hearts, do it in one dip (Don’t swirl the avo unless you feel like some hand-made Guacamole)
- Keep a close eye on the hemp hearts while you toast them – they can burn easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 432
- Sugar: 22 g
- Sodium: 335 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Carbohydrates: 57 g
- Fiber: 12 g
- Protein: 17 g
- Cholesterol: 4 mg