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

Romesco Grain Bowls

with Pan-Roasted Mushrooms & White 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 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.

Tags: High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Less Prep Low Sodium High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
21g
CARBOHYDRATES
74g
PROTEIN
21g

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INGREDIENTS

  1. 2 tsp vegetable broth concentrate
  2. 1/2 cup bulgur wheat
  3. 1 lemon, zested, half juiced and half cut into wedges (divided)
  4. 1 zucchini, peeled into ribbons
  5. 1/4 cup vegan butter
  6. 4 oz button mushrooms, trimmed and quartered
  7. 2 garlic cloves, peeled and minced
  8. 13.4 oz cannellini beans, rinsed and drained
  9. 0.5 oz basil, leaves picked
  10. 1/4 cup romesco sauce
  11. Salt*
  12. Pepper*
  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: wheat
Tools: Small saucepan with lid, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
21g
CARBOHYDRATES
74g
PROTEIN
21g

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INSTRUCTIONS

1
Cook the bulgur

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)

2
Prepare the zucchini

Combine lemon juice, zucchini, and a pinch of salt in medium bowl and toss to coat.

3
Cook the mushrooms and beans

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.

4
Serve

Smear romesco sauce in bowls. Top with bulgur, pan-roasted mushrooms and white beans, and lemon zucchini. Serve with lemon wedges. ¡Buen provecho!

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