2 Serving
Lunch
Caprese-Style Orzo & White Beans
with Romesco Sauce
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
480
FAT
10g
CARBOHYDRATES
75g
PROTEIN
21g
Get Recipes Delivered
INGREDIENTS
- 4 oz orzo
- 3 oz grape tomatoes, halved
- 2 oz roasted tomatoes, roughly chopped
- 2 tbsp red wine vinegar
- 13.4 oz cannellini beans, drained and rinsed
- 0.25 oz fresh basil, torn into pieces
- 1/4 cup romesco sauce
- 1 tsp + 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (almond), wheat
Tools: Small saucepan
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
480
FAT
10g
CARBOHYDRATES
75g
PROTEIN
21g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the orzo
Bring a small pot of salted water to a boil. Add orzo, stir, and cook until al dente, 10 to 12 minutes. Drain the orzo and return to the pot, off heat. Add 1 tsp olive oil and a pinch of salt and pepper.
2
Prepare the tomatoes
Add grape tomatoes, roasted tomatoes, red wine vinegar, and 2 tbsp olive oil to a medium bowl. Season generously with salt and pepper and toss to combine. Let tomatoes marinate while the orzo cooks.
3
Serve
Add the cooked orzo and cannellini beans to the marinated tomatoes and stir to combine. Divide caprese-style orzo between bowls. Top with basil and romesco sauce.
SIMILAR RECIPES
SOLD OUT
2 or 4 Serving
Dinner
GNOCCHI AL PESTO with Charred Green Beans & Lemon Zucchini
30 Mins
/
540 Calories
SOLD OUT
2 or 4 Serving
Dinner
CRISPY BOMBAY POTATOES with Cilantro Cauliflower Salad & Tahini Yogurt
40 Mins
/
510 Calories
SOLD OUT
2 Serving
Lunch
PROTEIN POWER BOWLS with Roasted Peppers & Herb Vinaigrette
5 Mins
/
440 Calories
SOLD OUT
2 or 4 Serving
Dinner
PLANTAIN FRITTERS with Pistachio Mole & Black Bean Salad
35 Mins
/
500 Calories
SOLD OUT
30 Mins
/
550 Calories
