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Romesco Grain Bowls with Pan-Roasted Mushrooms & Butter Beans
2 or 4 Serving Dinner

Romesco Grain Bowls

with Pan-Roasted Mushrooms & Butter Beans

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
660
FAT
27g
CARBOHYDRATES
74g
PROTEIN
25g

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INGREDIENTS

  1. ½ cup freekeh
  2. 1 Not-Chick'n™ Bouillon Cube
  3. 4 oz button mushrooms
  4. ½ oz fresh basil
  5. 1 zucchini
  6. 1 lemon
  7. 4 garlic cloves
  8. 4 oz roasted red peppers
  9. ⅓ cup sliced almonds
  10. 1 tbsp red wine vinegar
  11. 13.4 oz butter beans
  12. 3 tbsp vegan butter
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (almond), wheat
Tools: Large nonstick skillet, Blender, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
660
FAT
27g
CARBOHYDRATES
74g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the freekeh

Add freekeh to a small saucepan over medium-high heat. Toast, shaking occasionally, 2 to 3 minutes. Add 1 cup water and the bouillon cube. Bring to a boil, then reduce heat to low, cover, and simmer freekeh until tender, 23 to 25 minutes.

2
Prepare the produce

Quarter the mushrooms. Pick the basil leaves. Trim the zucchini and peel lengthwise to make ribbons. Zest, halve, and juice the lemon. Peel the garlic.

3
Blend the romesco

Drain the red peppers. Add just half the lemon juice, just 2 peeled garlic cloves, red peppers, almonds, red wine vinegar, and 3 tbsp olive oil to a blender. Blend on high until the romesco sauce is mostly smooth, scraping down the sides as necessary. Add a pinch of salt and pepper.

4
Prepare the zucchini

Add zucchini ribbons, remaining lemon juice, and a pinch of salt to a medium bowl, and toss to combine.

5
Cook the mushrooms & beans

Drain and rinse the butter beans. Mince remaining 2 garlic cloves. Melt butter in a large nonstick skillet over medium-high heat. Add quartered mushrooms and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Add minced garlic and butter beans, and cook until beans are heated through, 2 to 4 minutes. Turn off the heat and add basil leaves, lemon zest, and a pinch of salt and pepper.

6
Serve

Spread romesco sauce on plates. Add freekeh and pan-roasted mushrooms and butter beans, and serve with lemon zucchini. Bon appétit!