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Crispy Butter Bean Bowls

with Snap Pea Quinoa Pilaf & Romesco Sauce

dinner

Gluten-Free Soy-Free Mediterranean Almonds Beans/Legumes Lemon Nuts Quinoa Red Pepper Dinner Blender High-Protein
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
630
FAT
16g
CARBOHYDRATES
76g
PROTEIN
27g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 1 tbsp chimichurri spice blend
  3. 2 garlic cloves
  4. 4 oz roasted red peppers
  5. ¼ cup + 2 tbsp sliced almonds
  6. 1 tbsp hemp seeds
  7. 1 tbsp red wine vinegar
  8. 1 lemon
  9. 6 oz sugar snap peas
  10. 13.4 oz canned butter beans
  11. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut
Nutrition

TOOLS

  • Large nonstick skillet
  • Blender
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, chimichurri spice blend, 1¼ cups (2½ cups) water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Blend the romesco

Peel the garlic. Drain the red peppers. Add the garlic, red peppers, just ¼ cup (½ cup) almonds, hemp seeds, red wine vinegar, 2 tbsp (4 tbsp) olive oil, 2 tbsp (4 tbsp) water, and a pinch of salt and pepper to a blender. Blend the romesco sauce on high until smooth, scraping down the sides as necessary.

3
Prepare the produce

Zest and halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Thinly slice the sugar snap peas. Drain and rinse the butter beans and pat dry with a kitchen towel. Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add the butter beans and cook until crisp in places, 2 to 4 minutes. Add the lemon zest, season with salt and pepper, and remove from heat.

4
Crisp the butter beans

5
Serve

Fluff the cooked quinoa with a fork. Add the remaining almonds, lemon juice, sliced sugar snap peas, and a pinch of salt and pepper, and stir. Divide the snap pea quinoa pilaf between bowls and top with crispy butter beans. Drizzle with romesco sauce and serve with lemon wedges. Enjoy!