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Fall Harvest Bowl
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Fall Harvest Bowl

Fall Harvest Bowl

Serves 2 | with Candied Pecans and Goat Cheese

Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese for a satisfying mid-day meal. It's all tossed in a shallot vinaigrette and finished with crispy bacon!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


/ serving 2 people

170 g

Sweet Potato

100 g

Bacon Strips

28 g

Pecans, chopped

(Contains Pecans/Pacanes)

28 g

Goat Cheese

(Contains Milk)

50 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Brown Sugar

113 g

Baby Spinach

1 tsp

Dijon Mustard

(Contains Mustard)

2 unit

Hard Boiled Egg

(Contains Egg)

1 unit


Not included in your delivery

¼ tsp


¼ tsp


3 tbsp



Nutrition Values

Calories810 kcal
Fat52 g
Saturated Fat15 g
Carbohydrate48 g
Sugar16 g
Dietary Fiber9 g
Protein19 g
Cholesterol215 mg
Sodium840 mg
Trans Fat0.2 g
Potassium1200 mg
Calcium175 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Non-Stick Pan
Small Bowl
Large Bowl
Paper Towel


Prep and cook veggies and bacon

Before starting, preheat the oven to 450ºF.Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then halve parsnip lengthwise, then cut into 1/2-inch half-moons.Add sweet potatoes, parsnips and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**

Candy pecans

Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. Measure 1 tbsp water into a small bowl. Set aside.When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats pecans, 30 sec-1 min. Remove from heat.

Finish prep and make shallot vinaigrette

Peel, then finely chop the shallot. Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.Combine 2 tbsp shallots, vinegar, 1 tsp Dijon, 1 tsp white sugar and 2 tbsp oil in a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Use remaining shallots for another meal!)

Finish and serve

Transfer bacon to a paper towel-lined plate, then crumble or tear bacon into small pieces.Add spinach, sweet potatoes, parsnips and half the bacon to the bowl with dressing, then toss to combine. Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.