Plato principal
Cheesy Butter Bean & Pumpkin Protein Bowl
55 minPara 3Nutri-Score A€€
A
55 min
55 minCheesy Butter Bean & Pumpkin Protein Bowl
receta de
Sophie Macfie
@sophsplantkitchen
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
butternut squash (peeled, deseeded and cut into chunks)Frutas y verduras900 g
butter beans (canned, drained and rinsed)Despensa480 g- nutritional yeastDespensa40 g
unsweetened plant milkBebidas200 ml- tahiniDespensa30 g
- lemon juice (freshly squeezed)Frutas y verduras15 ml
garlic (peeled)Frutas y verduras2 piezas
Dijon mustardDespensa10 g
olive oilDespensa20 ml
quinoa (rinsed)Cereales150 g- cooked lentils (drained and rinsed)Despensa240 g
red onion (thinly sliced and pickled)Frutas y verduras1 pieza
pumpkin seedsFrutos secos y semillas40 g- tamariDespensa15 ml
saltEspecias5 g
por ración
Nutrición
575kcal
- Carbohidratos
- 82 g
- Proteínas
- 26 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Bandeja de horno
Batidora de vaso
Cazo
Sartén
paso a paso
Preparación
- Paso 1
Roast the squash
- Preheat the oven to 200 °C.
- Toss the squash chunks with the olive oil and salt on a baking tray.
- Roast until tender and lightly golden.
- Paso 2
Blend the cheesy sauce
- Blend half of the roasted squash with the nutritional yeast, plant milk, tahini, lemon juice, garlic and mustard.
- Blend until thick, smooth and creamy.
- Paso 3
Heat the beans in the sauce
- Pour the sauce into a saucepan.
- Add the drained and rinsed butter beans.
- Gently heat through, stirring.
- Paso 4
Cook the quinoa
- Rinse the quinoa and simmer in salted water until fluffy and tender.
- Drain any excess liquid.
- Paso 5
Toast the tamari seeds
- Toast the pumpkin seeds in a dry frying pan.
- Splash in the tamari and toss until coated and crisp.
- Paso 6
Assemble the bowls
- Spoon the quinoa and lentils into bowls.
- Add the remaining roasted squash and the creamy butter beans.
- Top with pickled onions and tamari roasted seeds.