This nourishing and delicious Roasted Vegetable Harvest 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!
Autumn and winter are the best times to snuggle up with a warm bowl of food in front of the fire, and this healthy harvest bowl is at the top of my list when I want guilt-free (and gluten-free) comfort food! I love the sweetness of the caramelised roast pumpkin, the nutty flavour from the hemp hearts and cannellini beans, and the creamy textures from the avocado and dressing. This harvest bowl recipe really is the most satisfying and healthy feel-good meal!
Of course, this can be enjoyed at any time of the year! No need to wait for winter 😉
If you feel like having a main dish alongside this harvest bowl, check out these reader favourites!
Jump to:
This post contains affiliate links that I may earn a commission on (at no extra cost to you) should you make a purchase. This helps me keep my vegan kitchen producing content 🤩 Thank you for your support ❤️
Harvest Bowl Ingredients
- Pumpkin Chunks
- Maple Syrup
- Cannellini Beans
- White Wine Vinegar
- Cucumber
- Radish
- Hemp Hearts
- Avocados
- Baby Spinach
- Fresh Chives
- Vegan Mayo
- Cashew Nut Yoghurt
See the recipe card for quantities.
What are hemp hearts?
Hemp hearts are delicious nutty flavoured seeds that are packed with nutrients and flavour!
They are the same as hemp seeds just without a shell.
They are rich in protein that contains all of the essential amino acids, fats, fibre and contain no CBD so there is no chance that you will get high. If you want to know more about these amazing seeds you can check out this article by WebMD!
Harvest Bowl Instructions
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.
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.
Mix the 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.
Place the hemp hearts in a pan over 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.
Halve and peel the avocados. Gently push the cut side of the avocado halves into the hemp hearts. Season to taste.
Drain the pickling liquid from the cucumber and radish and toss through the green leaves and some seasoning to taste.
Mix together the vegan mayonnaise, cashew nut yoghurt and ¾ of the chives in a small bowl to make your own harvest bowl dressing!
To serve, make a bed of roasted butternut and crispy cannellini beans. Top with the pickled salad and seeded avocados. Drizzle over the chivy vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts.
Substitutions
If you don’t like some of the ingredients, you can easily change them around to what you have close at hand and love!
- Pumpkin substitutions could be sweet potato or butternut squash.
- Cannellini beans can be substituted by navy beans or butter beans.
- If you don’t have hemp hearts, try quinoa flakes, chopped pumpkin seeds or flaxseeds.
- Baby spinach can be replaced by any green leaves.
- If you'd like a tangy salad dressing instead of this vegan ranch dressing, try the dressing from my Caesar Salad Recipe!
Storage
Store any leftover salad dressing, roasted pumpkin and beans in an airtight container for up to 4 days. The rest of the harvest bowl ingredients are best eaten fresh 🙂
Top tip
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!
Check out this recipe if you’d like to make a quick, 5 ingredient cashew nut yoghurt to include in your harvest bowl dressing!
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.
Comments 💬
If you enjoyed my Roasted Vegetable Harvest Bowl leave a comment and rating below! Also, join me on Instagram @Veganise.Life and post photos with the hashtag #veganiselife!
📖 Recipe
Roasted Vegetable Harvest Bowl
Ingredients
- 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 Yoghurt
Instructions
Roasting
- 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.
- 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
- 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
- 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. Halve and peel the avocados. Gently push the cut side of the avocado halves into the hemp hearts. Season to taste.
- Drain the pickling liquid from the cucumber and radish and toss through the green leaves and some seasoning to taste.
- Mix together the vegan mayonnaise, cashew nut yogurt and ¾ of the chives in a small bowl.
Dish up!
- To serve, make a bed of the roasted butternut and crispy cannellini beans.Top with the pickled salad and seeded avocados.Drizzle over the chivey vegan ranch dressing and sprinkle over the remaining chopped chives and any remaining toasted hemp hearts.Enjoy!
Notes
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.
Comments
No Comments