Journal
A plant-based harvest table
Roasted squash bowls, peppery pear salad and crisp pumpkin seeds. An all-plant menu with warmth, freshness and crunch.
Why this table works
Chickpeas and lentils add plant protein; rice and squash make it filling. Lemon and pear balance tahini. Contains sesame and walnuts: check recipe allergens.
On the menu
Squash Chickpea Tahini Bowl
65 min · Original servings: 2
Open recipe →
Pear Arugula Lentil Salad
20 min · Original servings: 2
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Roasted Pumpkin Seeds
35 min · Original servings: 4
Open recipe →A calmer order of work
- Roast pumpkin seeds first and let them cool fully. Make them the day before if useful.
- Reset the oven to the squash recipe’s temperature. While squash roasts, rinse canned chickpeas and mix the tahini dressing.
- Warm rice as directed. Slice pear and dress salad just before serving. Serve seeds separately, not as a required recipe addition. Allow 1½–2 hours if roasting seeds today.
Ingredients in this issue (1)
Every ingredient, not just the headline produce. Open an entry for buying, storage, prep and sourced nutrition.
Put this whole issue on one list
Uses each recipe’s original yield, shown below. Portions differ; plan for leftovers. Ingredient totals do not change pan sizes or cooking times. Check each recipe for complete instructions and allergens.
Your collected shopping list →