Warming Harvest Bowl TEST
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!
Allergènes:
Pacanes
•Lait
•Sulfites
•Moutarde
•Oeuf
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
100 g
Tranches de bacon
1 pièce(s)
Patate douce
28 g
Pacanes
(Contient Pacanes)
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
1 pièce(s)
Échalote
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Cassonade
113 g
Bébés épinards
½ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Œuf cuit dur
(Contient Oeuf)
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sel*
3 cs
Huile*
Informations nutritionnelles
Énergie (kcal)740 kcal
Graisses52 g
dont saturés14 g
Glucides32 g
dont sucres12 g
Fibres6 g
Protéines20 g
Cholestérol255 mg
Sel890 mg
Gras Trans0.2 g
Potassium850 mg
Calcium150 mg
Fer4 mg
Ustensiles
•Plaque de cuisson
•Cuillères à mesurer
•Grande poêle antiadhésive
•Pince de cuisine
•Papier sulfurisé
•Petite poêle antiadhésive
•Petit bol
•Grand bol
Instructions
1
- Cut sweet potato into 1/2-inch pieces.
- Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, flipping halfway through, until tender and golden-brown, 10-12 min.
2
- Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
3
- Meanwhile, 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 (2 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 and transfer to prepared plate.
4
- Peel, then finely chop shallot.
- Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.
- Combine 2 tbsp (4 tbsp) shallots, red wine vinegar, half the Dijon, 1 tsp (2 tsp) white sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
5
- Roughly chop bacon.
- Add spinach, sweet potatoes 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.