Erewhon Mexican Hemp Heart Nourish Bowl
ErewhonErewhon Mexican Hemp Heart Nourish Bowl
Ingredients
For the Cilantro Lime Hemp Hearts
- 1 cup organic hemp hearts
- 2 tablespoons fresh lime juice
- 1 tablespoon organic extra virgin olive oil
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon organic black pepper, freshly ground
For the Spiced Black Beans
- 1 can organic black beans, 15-ounce, rinsed and drained
- 1/4 cup organic red onion, finely diced
- 1 organic garlic, clove, minced
- 1 teaspoon organic cumin, ground
- 1/2 teaspoon organic chili powder
- 1 tablespoon organic avocado oil
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon organic black pepper, freshly ground
For the Roasted Sweet Potatoes
- 1 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic avocado oil
- 1/2 teaspoon organic smoked paprika
- 1/4 teaspoon Himalayan pink salt
For the Creamy Avocado Dressing
- 1 organic avocado, ripe
- 2 tablespoons fresh lime juice
- 1/4 cup organic plain coconut yogurt, unsweetened
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon Himalayan pink salt
- 2 tablespoons filtered water, or more, as needed for desired consistency
For Assembly and Toppings
- 4 cups organic mixed greens
- 1 cup organic cherry tomatoes, halved
- 1/2 cup organic corn, fresh or frozen and thawed
- 1/4 cup organic pickled red onions, for garnish
- 2 tablespoons organic pumpkin seeds, toasted, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the diced organic sweet potato with organic avocado oil, organic smoked paprika, and Himalayan pink salt until evenly coated. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 15-20 minutes, or until tender and slightly caramelized, flipping halfway through. Set aside.
⏱️ 15 min•🌡️ 400
- 3
While the sweet potatoes roast, prepare the cilantro lime hemp hearts. In a medium bowl, combine the organic hemp hearts, fresh lime juice, organic extra virgin olive oil, finely chopped fresh cilantro, Himalayan pink salt, and organic black pepper. Stir well to combine. Hemp hearts are a complete protein and rich in omega-3s, providing a nutrient-dense base for this bowl.
⏱️ 5 min
- 4
Prepare the spiced black beans. Heat 1 tablespoon of organic avocado oil in a small saucepan over medium heat. Add the finely diced organic red onion and sauté for 3-4 minutes until softened. Add the minced organic garlic and cook for another minute until fragrant. Stir in the organic cumin and organic chili powder, cooking for 30 seconds until aromatic.
⏱️ 5 min
- 5
Add the rinsed and drained organic black beans to the saucepan. Stir to coat with the spices. Cook for 5-7 minutes, stirring occasionally, until heated through. Season with Himalayan pink salt and organic black pepper. Set aside.
⏱️ 7 min
- 6
Make the creamy avocado dressing. In a high-speed blender or food processor, combine the ripe organic avocado, fresh lime juice, organic plain coconut yogurt, chopped fresh cilantro, organic garlic powder, and Himalayan pink salt. Blend until smooth and creamy, adding filtered water 1 tablespoon at a time until the desired pourable consistency is reached. This dressing adds healthy fats and probiotics.
⏱️ 5 min
- 7
Assemble the nourish bowls. Divide the organic mixed greens among four serving bowls. Top each bowl with a generous portion of the cilantro lime hemp hearts, spiced black beans, and roasted sweet potatoes.
⏱️ 3 min
- 8
Add organic cherry tomatoes and organic corn to each bowl. Drizzle generously with the creamy avocado dressing. Garnish with organic pickled red onions, toasted organic pumpkin seeds, and additional fresh cilantro. Serve immediately and enjoy this vibrant, nutrient-packed Erewhon-inspired bowl.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Mexican Hemp Heart Nourish Bowl
Ingredients
For the Cilantro Lime Hemp Hearts
- 1 cup organic hemp hearts
- 2 tablespoons fresh lime juice
- 1 tablespoon organic extra virgin olive oil
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon organic black pepper, freshly ground
For the Spiced Black Beans
- 1 can organic black beans, 15-ounce, rinsed and drained
- 1/4 cup organic red onion, finely diced
- 1 organic garlic, clove, minced
- 1 teaspoon organic cumin, ground
- 1/2 teaspoon organic chili powder
- 1 tablespoon organic avocado oil
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon organic black pepper, freshly ground
For the Roasted Sweet Potatoes
- 1 organic sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic avocado oil
- 1/2 teaspoon organic smoked paprika
- 1/4 teaspoon Himalayan pink salt
For the Creamy Avocado Dressing
- 1 organic avocado, ripe
- 2 tablespoons fresh lime juice
- 1/4 cup organic plain coconut yogurt, unsweetened
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon Himalayan pink salt
- 2 tablespoons filtered water, or more, as needed for desired consistency
For Assembly and Toppings
- 4 cups organic mixed greens
- 1 cup organic cherry tomatoes, halved
- 1/2 cup organic corn, fresh or frozen and thawed
- 1/4 cup organic pickled red onions, for garnish
- 2 tablespoons organic pumpkin seeds, toasted, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the diced organic sweet potato with organic avocado oil, organic smoked paprika, and Himalayan pink salt until evenly coated. Spread in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 15-20 minutes, or until tender and slightly caramelized, flipping halfway through. Set aside.
⏱️ 15 min•🌡️ 400 - 3
While the sweet potatoes roast, prepare the cilantro lime hemp hearts. In a medium bowl, combine the organic hemp hearts, fresh lime juice, organic extra virgin olive oil, finely chopped fresh cilantro, Himalayan pink salt, and organic black pepper. Stir well to combine. Hemp hearts are a complete protein and rich in omega-3s, providing a nutrient-dense base for this bowl.
⏱️ 5 min - 4
Prepare the spiced black beans. Heat 1 tablespoon of organic avocado oil in a small saucepan over medium heat. Add the finely diced organic red onion and sauté for 3-4 minutes until softened. Add the minced organic garlic and cook for another minute until fragrant. Stir in the organic cumin and organic chili powder, cooking for 30 seconds until aromatic.
⏱️ 5 min - 5
Add the rinsed and drained organic black beans to the saucepan. Stir to coat with the spices. Cook for 5-7 minutes, stirring occasionally, until heated through. Season with Himalayan pink salt and organic black pepper. Set aside.
⏱️ 7 min - 6
Make the creamy avocado dressing. In a high-speed blender or food processor, combine the ripe organic avocado, fresh lime juice, organic plain coconut yogurt, chopped fresh cilantro, organic garlic powder, and Himalayan pink salt. Blend until smooth and creamy, adding filtered water 1 tablespoon at a time until the desired pourable consistency is reached. This dressing adds healthy fats and probiotics.
⏱️ 5 min - 7
Assemble the nourish bowls. Divide the organic mixed greens among four serving bowls. Top each bowl with a generous portion of the cilantro lime hemp hearts, spiced black beans, and roasted sweet potatoes.
⏱️ 3 min - 8
Add organic cherry tomatoes and organic corn to each bowl. Drizzle generously with the creamy avocado dressing. Garnish with organic pickled red onions, toasted organic pumpkin seeds, and additional fresh cilantro. Serve immediately and enjoy this vibrant, nutrient-packed Erewhon-inspired bowl.
⏱️ 5 min