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Pesto Beet Bowls with Lemon Chive Butter Beans & Wild Rice
2 or 4 Serving Dinner

Pesto Beet Bowls

with Lemon Chive Butter Beans & Wild Rice

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
16g
CARBOHYDRATES
97g
PROTEIN
20g


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INGREDIENTS

  1. 1 carrot, peeled and diced
  2. ⅔ cup wild rice blend
  3. 1 tsp French mustard & herb blend
  4. 4 tsp vegetable broth concentrate
  5. 1 beet, peeled and cut into wedges
  6. 1 tbsp white balsamic vinegar
  7. 13.4 oz butter beans, drained and rinsed
  8. 1 lemon, zested, half juiced, half cut into wedges (divided)
  9. ¼ oz fresh chives, finely chopped
  10. ¼ cup vegan basil pesto
  11. 1 tsp vegetable oil*
  12. 1 tbsp + 2 tsp olive oil*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (pine nut)
Tools: Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
16g
CARBOHYDRATES
97g
PROTEIN
20g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the wild rice and carrots

Preheat the oven to 425°F. Heat 1 tsp vegetable oil in a small saucepan over medium-high heat. Add carrot and cook until softened, 3 to 5 minutes. Add wild rice blend,1½ cups water, French mustard & herb blend, vegetable broth concentrate, and a pinch of salt to the saucepan with the carrots and stir. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 28 to 32 minutes. (4-serving meal: use 2 tsp vegetable oil, 3 cups water)

2
Roast the beets

Add beet, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender, 16 to 20 minutes. Add white balsamic vinegar to the roasted beets and toss directly on the baking sheet. (4-serving meal: use 4 tsp olive oil) TIP: Beets can stain cutting boards and other surfaces, so be careful!

3
Marinate the beans

Add butter beans, just 1 tsp lemon zest, lemon juice, chives, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl. Toss the lemon chive butter beans. (4-serving meal: use 2 tsp lemon zest, 2 tbsp olive oil)

4
Serve

Divide the wild rice, beets, and lemon chive butter beans between bowls. Dollop with pesto and sprinkle with remaining lemon zest. Enjoy!

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