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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
50 min
CALORIES
580
FAT
16g
CARBOHYDRATES
88g
PROTEIN
19g

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INGREDIENTS

  1. 1 carrot
  2. ½ cup wild rice blend
  3. 1 tsp French mustard & herb blend
  4. 4 tsp vegetable broth concentrate
  5. 1 red beet
  6. 1 tbsp white balsamic vinegar
  7. 13.4 oz butter beans
  8. 1 lemon
  9. ¼ oz fresh chives
  10. ¼ cup vegan basil pesto
  11. 1 tsp (2 tsp) vegetable oil*
  12. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: tree nut (pine nut)
Tools: Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
580
FAT
16g
CARBOHYDRATES
88g
PROTEIN
19g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the wild rice

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

2
Roast the beets

Peel the beet(s) and slice into wedges. Add sliced beet, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender, 16 to 20 minutes. When the beets are done roasting, add white balsamic vinegar and toss directly on the baking sheet.

3
Marinate the beans

Drain and rinse the butter beans. Zest, halve, and juice the lemon(s). Finely chop the chives. Add beans, just 1 tsp (2 tsp) lemon zest, lemon juice, chopped chives, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to a medium bowl. Toss the lemon chive butter beans.

4
Serve

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

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