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Cheesy Butter Bean & Pumpkin Protein Bowl
55 minServes 3Nutri-Score A€€
A
55 min
55 minCheesy Butter Bean & Pumpkin Protein Bowl
what you need
Ingredients
butternut squash (peeled, deseeded and cut into chunks)Produce900 g
butter beans (canned, drained and rinsed)Pantry480 g- nutritional yeastPantry40 g
unsweetened plant milkBeverages200 ml- tahiniPantry30 g
- lemon juice (freshly squeezed)Produce15 ml
garlic (peeled)Produce2 pieces
Dijon mustardPantry10 g
olive oilPantry20 ml
quinoa (rinsed)Grains150 g- cooked lentils (drained and rinsed)Pantry240 g
red onion (thinly sliced and pickled)Produce1 piece
pumpkin seedsNuts & seeds40 g- tamariPantry15 ml
saltSpices5 g
per serving
Nutrition
575kcal
- Carbs
- 82 g
- Proteins
- 26 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Blender
Saucepan
Frying pan
step by step
Method
- Step 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.
- Step 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.
- Step 3
Heat the beans in the sauce
- Pour the sauce into a saucepan.
- Add the drained and rinsed butter beans.
- Gently heat through, stirring.
- Step 4
Cook the quinoa
- Rinse the quinoa and simmer in salted water until fluffy and tender.
- Drain any excess liquid.
- Step 5
Toast the tamari seeds
- Toast the pumpkin seeds in a dry frying pan.
- Splash in the tamari and toss until coated and crisp.
- Step 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.