Warming Harvest Bowl
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Warming Harvest Bowl

Warming 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 tossed in a shallot vinaigrette and finished with crispy bacon!

Allergens:
Pecans
Milk
Mustard
Egg

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

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

100 g

Bacon Strips

28 g

Pecans

(Contains Pecans)

¼ cup

Goat Cheese

(Contains Milk)

1 unit(s)

Shallot

1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 tbsp

Brown Sugar

113 g

Baby Spinach

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Hard Boiled Egg

(Contains Egg)

1 unit(s)

Parsnip

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories790 kcal
Fat52 g
Saturated Fat14 g
Carbohydrate43 g
Sugar15 g
Dietary Fiber8 g
Protein21 g
Cholesterol255 mg
Sodium900 mg
Trans Fat0.2 g
Potassium1100 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.

Utensils

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

Instructions

Prep and cook veggies and bacon
1

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 and parsnip 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
2

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
3

Peel, then finely chop the shallot. Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.Combine 2 tbsp shallot, red wine vinegar, half the dijon, 1 tsp white sugar and 2 tbsp oil in a large bowl. Season with salt and pepper, then whisk to combine.

Finish and serve
4

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 the dressing. Toss to combine. Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.