Crispy Butter Bean Bowl with Broccoli & Creamy Miso Dressing

Crispy Butter Bean Bowl

with Broccoli & Creamy Miso Dressing

GET RECIPES DELIVERED
dinner

Dinner Nuts Leafy Greens Hearty Vegetables Beans/Legumes Grain Bowl Fusion High-Protein Winter Recipes Spring Recipes Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
24g
CARBOHYDRATES
71g
PROTEIN
22g

MAIN INGREDIENTS

  1. ½ cup black quinoa
  2. 6 oz broccoli florets
  3. 1 oz fresh ginger
  4. 2 cloves garlic
  5. 1 tbsp white miso paste
  6. 2 tbsp sesame oil
  7. 13.4 oz butter beans
  8. 4 oz Lacinato kale
  9. 2 tbsp golden raisins
  10. 2 tbsp almonds
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Preheat the oven to 425°F. Add the black quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst, and all of the water is absorbed, about 18 to 20 minutes.
2
Roast the broccoli
Cut the broccoli into bite-sized pieces. Add to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until browned and crispy, about 10 to 12 minutes.
3
Make the dressing
Peel and mince the ginger and garlic. In a small bowl, whisk together the minced ginger, minced garlic, miso paste, just 1 tbsp sesame oil, and 1 tbsp water. Taste and season with salt and pepper.
4
Crisp the beans
Drain, rinse and pat the butter beans dry. Place a large nonstick skillet over medium-high heat and add the remaining sesame oil. Once the oil is hot, add the butter beans and a pinch of salt and pepper. Cook until browned and crisp, about 8 to 10 minutes.
5
Massage the kale
Destem the kale and roughly chop the leaves. Add the chopped kale to a large bowl with just 2 tsp of creamy miso dressing. With tongs or your hands, massage the kale until bright green.
6
Serve
Divide the massaged kale between large serving bowls. Top with the black quinoa, roasted broccoli, and crispy butter beans. Sprinkle with golden raisins and almonds. Drizzle with the remaining creamy miso dressing. Enjoy!