Green Goddess Bowl with Crispy Butter Beans & Black Quinoa

Green Goddess Bowls

with Crispy Butter Beans & Black Quinoa

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
680
FAT
28g
CARBOHYDRATES
69g
PROTEIN
21g

MAIN INGREDIENTS

  1. ½ cup black quinoa
  2. 13.4 oz butter beans
  3. 1 avocado
  4. ¼ oz fresh tarragon
  5. ½ oz fresh basil
  6. 1 lemon
  7. ¼ cup vegan Caesar dressing
  8. 6 oz cherry tomatoes
  9. 2 oz baby arugula
  10. 1 tbsp hemp seeds
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Soy
Nutrition

TOOLS

  • Small saucepan
  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Add the black quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat to low, and cover. Simmer quinoa until all of the water is absorbed and the grains are tender, about 18 to 20 minutes.
2
Prep the vegetables
Drain and rinse the butter beans and pat dry with paper towels. Halve the avocado and remove the pit. Scoop just half of the avocado flesh into the blender. Dice the remaining avocado and set aside.
3
Blend the dressing
Pick the tarragon and basil leaves. Halve the lemon. Add the juice from just half the lemon, tarragon and basil leaves, Caesar dressing, 2 tbsp olive oil, ¼ cup water, and blend until smooth. Taste and season green goddess dressing with salt and pepper.
4
Crisp the butter beans
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes. Transfer the crispy butter beans to a plate and cover to keep warm.
5
Blister the tomatoes
Return the skillet to high heat with 1 tsp olive oil. Add the cherry tomatoes and cook, stirring occasionally, until they are charred in places and they begin to blister, about 3 to 4 minutes.
6
Serve
Add the arugula to a medium bowl and toss with the juice from the remaining lemon and a pinch of salt and pepper. Divide the arugula between large bowls and top with black quinoa, crispy butter beans, blistered tomatoes, and diced avocado. Drizzle with green goddess dressing and sprinkle with hemp seeds. Enjoy!