Romesco Grain Bowls
with Pan-Roasted Mushrooms & Butter Beans
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 smokey, sweet sauce compliments earthy mushrooms and creamy butter beans in these grain bowls. For a crisp, refreshing finish, we dress delicate ribbons of zucchini in a lemony dressing.
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 butter beans, drained and rinsed
- 0.5 oz basil, leaves picked
- 1/4 cup romesco sauce
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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-serving meal: use 1 cup water)
Combine lemon juice, zucchini, and a pinch of salt in medium bowl and toss to coat.
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 butter 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.
Smear romesco sauce in bowls. Top with bulgur, pan-roasted mushrooms and butter beans, and lemon zucchini. Serve with lemon wedges. ¡Buen provecho!
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