Plat
Cheesy Butter Bean & Pumpkin Protein Bowl
55 minPour 3Nutri-Score A€€
A
55 min
55 minCheesy Butter Bean & Pumpkin Protein Bowl
recette de
Sophie Macfie
@sophsplantkitchen
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butternut squash (peeled, deseeded and cut into chunks)Fruits et légumes900 g
butter beans (canned, drained and rinsed)Épicerie480 g- nutritional yeastÉpicerie40 g
unsweetened plant milkBoissons200 ml- tahiniÉpicerie30 g
- lemon juice (freshly squeezed)Fruits et légumes15 ml
garlic (peeled)Fruits et légumes2 morceaux
Dijon mustardÉpicerie10 g
olive oilÉpicerie20 ml
quinoa (rinsed)Céréales150 g- cooked lentils (drained and rinsed)Épicerie240 g
red onion (thinly sliced and pickled)Fruits et légumes1 morceau
pumpkin seedsFruits à coque et graines40 g- tamariÉpicerie15 ml
saltÉpices5 g
par portion
Nutrition
575kcal
- Glucides
- 82 g
- Protéines
- 26 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Casserole
Poêle
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Heat the beans in the sauce
- Pour the sauce into a saucepan.
- Add the drained and rinsed butter beans.
- Gently heat through, stirring.
- Étape 4
Cook the quinoa
- Rinse the quinoa and simmer in salted water until fluffy and tender.
- Drain any excess liquid.
- Étape 5
Toast the tamari seeds
- Toast the pumpkin seeds in a dry frying pan.
- Splash in the tamari and toss until coated and crisp.
- Étape 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.