Romesco Mushrooms & White Beans
with Lemon Zucchini
Romesco is a picante sauce from the Catalonia region of Spain, typically consisting of ground toasted almonds, roasted red peppers, tomatoes, red wine vinegar, and garlic. To make our romesco available to those with nut allergies, we swap sunflower seeds for the almonds. This smoky, sweet sauce complements earthy mushrooms and creamy white beans in these grain bowls. For a crisp, refreshing finish, we toss delicate ribbons of zucchini in a lemony dressing.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 2 tsp vegetable broth concentrate
- 1/2 cup bulgur wheat
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 1 zucchini, peeled into ribbons
- 1/4 cup vegan butter
- 4 oz button mushrooms, trimmed and quartered
- 2 garlic cloves, peeled and minced
- 13.4 oz cannellini beans, rinsed and drained
- 0.5 oz basil, leaves picked
- 1/4 cup romesco sauce
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Combine ½ cup water and broth concentrate in small saucepan and bring to a boil. Stir in bulgur, remove from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Fluff with fork. (4-servings: use 1 cup water)
Combine lemon juice, zucchini, and a pinch of salt in medium bowl and toss to coat.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Add garlic and cannellini beans and cook until beans are heated through, 2 to 4 minutes. Remove from heat and add lemon zest, basil, and a pinch of salt and pepper.
Divide bulgur between bowls. Top with mushrooms and white beans, lemon zucchini, and romesco. Serve with lemon wedges. ¡Buen provecho!
SIMILAR RECIPES
Curry Roasted Cauliflower with Masala Chickpeas & Ginger Cucumber Salsa
Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans
Eggplant Parmesan with Garlicky Tomato Sauce & Lemon-Basil Couscous
Roasted Red Pepper Power Bowls with Herby Vinaigrette
Grape Leaf Pilaf with Dilly Beans & Sumac Roasted Carrots
