Holiday Vegan Recipe: The CCK Holiday Harvest Bowl

With the holidays looming, and plant based eating on the rise, we figured you’d want access to the best holiday vegan recipe, our Holiday Harvest Bowl! We’ve been cooking a seasonal harvest bowl since we opened our kitchen in early 2017. We swap out the veggies based on the season and serve them up roasted with protein packed quinoa and a delicious harvest tahini sauce.

This Holiday Harvest Bowl is a special edition just for the Holiday Season featuring seasonally appropriate roasted veggies served up with a side of our from scratch, CCK Orange Cranberry Sauce.

This holiday vegan recipe is the perfect side dish to any of your celebratory meals and also great to make any given Sunday to load yourself up with deliciously prepped vegges for the week! The ingredients are easy to find and you and your guests will appreciate not just how great these veggies taste, but how great they feel after they eat them!

Holiday Vegan Recipe: Holiday Harvest Bowl Ingredients

  • 1.5 lbs Acorn Squash
  • 1 lb Sweet Potatoes or Yams
  • 1 lb Brussels Sprouts
  • 2 lbs Broccoli
  • 8 oz Dried Quinoa
  • 3 Tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Fresh Thyme
  • 8 oz Fresh Cranberries
  • 1/3 cup Honey
  • 1 Orange (1 tbsp Zest + 3 Tbsp Juice)
  • 3 Tbsp Water

Cooking Instructions:

  1. Prep The Veggies: Chop broccoli into 1″ florets. Peel and slice the potatoes with a mandoline (or dice into 1/2″ pieces). Remove coarse stems from Brussels sprouts and cut in half. Cut the squash in half and then into medallions. Toss them in olive oil, salt, garlic salt, and pepper.
  2. Roast the Veggies: Spread the acorn squash and roast them in a preheated oven at 400 for 10 minutes. Add remaining veggies to baking sheets and roast for 15 minutes. Remove from oven, toss to test doneness and roast for an additional 5-10 minutes depending on how crisp or soft you like your veggies.
  3. Make the Quinoa: Rinse Quinoa and add to a sauce pan with 2 cups of water. Bring to a boil, lower heat and cover and let cook until water is absorbed and the quinoa is soft, about 15-20 minutes. Fluff with a fork.
  4. Make the Cranberry Sauce: Rinse the cranberries, remove squishy ones.  Zest and juice the orange. Add cranberries, water, orange juice and honey. Bring to a boil, reduce heat and cook for 5-10 min, until cranberries pop and the sauce is thick enough.  Remove from heat, stir in orange zest and cinnamon.

Serving Instructions:

  1. Add the roasted veggies and quinoa to a large casserole dish in rows if serving for a party or plate individually if you’re saving them for the week.
  2. Keep the cranberry sauce in a separate dish, on the side.
  3. This recipe will serve 6 as an entree or 8-12 as a side dish depending on how many sides you have with your dish.
  4. Store in a covered container in the refrigerator for up to 6 days!



Pumpkin Spiced Coffee Cake Recipe

We are ready to celebrate Pumpkin Spice season with this Pumpkin Spiced Coffee Cake Recipe! Our kitchen has been a long time lover of pumpkin … particularly their seeds. Pepitas as a regular staple in our seasonal side salads, our clean cookies and are often featured as flavor and texture accents to many of our core entrees.

But in the Fall — we pump up the pumpkin spice volume and this year is no exception! We recently created this Chocolate Pumpkin Spiced Coffee Cake Recipe as a collaborative effort between crew inspiration, nutritional design and expert chef execution (See who’s get’s all the credit on on instagram page)!

This recipe is ridiculous. It’s so delicious, you’d never know it was healthy. And to top it off, it’s high protein, vegan and also gluten free. How you wonder?  You’re in luck — today we are sharing the recipe. Whether you make it yourself or you order it from our kitchen, do no miss this Pumpkin Spiced Coffee Cake Recipe!

These ingredients are mostly easy to find (we’ve linked to anything tricky so you can order it on Amazon), inexpensive and this recipe is super easy to follow. It takes a little time and love, but when the cake is finished, it’s beautiful, plant forward and sure to impress your friends, family and coworkers!

Pumpkin Spiced Coffee Cake Recipe

Pumpkin Spiced Cake Ingredients

  • 2 Flax Eggs (1 Tbsp Ground Flax + 1 Tbsp Water per “egg”)
  • 10 oz Pumpkin Puree
  • 6 oz Almond Milk
  • 1 cup Raw Oats
  • 2 scoops Chocolate Vegan Protein Powder (this is the one we use)
  • 1 Tbsp Cinnamon
  • 1 Tbsp Pumpkin Spice Blend
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/3 cup Raw Cacao Nibs

Coffee Cake Crumble Topping

  • 2 Tbsp Raw Oats
  • 1 cup Oat Flour (just put raw oats in a blender until it looks like flour)
  • 1 cup Walnuts (small pieces, not whole)
  • 1/3 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2 Tbsp Coconut Oil (Melted)
  • 1/4 tsp Salt

Serves 10: Nutrition per serving: 307 calories, 11g protein, 17g fat, 7g fiber, 7g sugar

How to Make the Pumpkin Spiced Coffee Cake Recipe

  1. Preheat the oven to 350 and prepare 9×13 cake pan with spray with oil.
  2. In a medium bowl, add flax and water and use a hand blender to combine. Blend in the pumpkin puree and almond milk until well combined.
  3. In a large bowl, mix together oats, protein powder, cinnamon, pumpkin spice, baking powder, baking soda and salt.
  4. Fold wet mixture into dry bowl then stir in cacao nibs.
  5. Pour into prepared cake pan.
  6. Make the crumble topping by adding the flour, sugar, nuts, cinnamon, nutmeg, salt and melted coconut oil. Mix together until crumbly and sprinkle on top of sheet pan batter.
  7. Bake for 15-20 minutes until cake holds its form, but can still be gooey in the middle.

Nutrition Comparison: CCK Pumpkin Spiced Coffee Cake Recipe vs Starbucks Cinnamon Coffee Cake

To boost the nutrition of this dish and not cut any flavor, we made these important Clean & Colorful upgrades to a traditional coffee cake.

  1. We use raw oats instead of all-purpose flour providing fewer calories and less sugar along with more protein and double the fiber. This also makes this a naturally gluten free dish!
  2. We use chocolate vegan protein powder and raw cacao nubs instead of chocolate chips providing the same great flavor with more protein, a fraction of the sugar and fat.
  3. We use the pumpkin puree instead of traditional oil, providing the pumpkin flavor and slashing the fat and boosting the fiber.
  4. We ditched the eggs this time around and used flax eggs to work as the binder adding healthy fat, more fiber and keeping this dish vegan!

Not only these enhancements make the dish taste amazing, the nutrition stats are unbelievable. Check this out…

Nutrition Facts (per serving) Summary

  • 303 vs. 330 = 7% fewer calories
  • 11g vs. 15 = 26% less fat
  • 7g vs. 21 = 67% less sugar (zero white sugar)
  • 7g vs. 1 = 7x more fiber
  • 11g vs 4g = 2.5x more protein
  • 100% Plant Protein

Now I feel like I need to call the president of Starbucks menu development and pitch them our Clean Coffee Cake (lol)!! Regardless of whether or not Starbucks picks us up — you can’t miss this cake! But on your apron and bake it up yourself or keep an eye on our menu and order it up!

Reminder: If you want us to cook for you, check out this week’s menu and place your order before Friday at 1pm!