Butter Bean and Beetroot Bowl
Serves 210 mins prep30 mins cook
This protein-packed bowl combines butter beans with roasted beetroot and garlic purée, topped with feta and parsley, served on crunchy buttered toast. This dish offers 20g of protein and fiber per serving, making it a delicious and healthy option for those who don’t eat meat.
0 servings
What you need
Instructions
1: Pre-heat your oven/airfryer to 200 degrees Celsius. On a baking tray, season your beetroot with salt, pepper, and olive oil. Cover with foil and roast for 30 minutes, or until soft and tender. 2: Meanwhile, slice the onion and sauté it in a frying pan over medium heat with a splash of olive oil until caramelised (10-15 minutes). 3: Add the beans and half of their liquor, stirring well. Lower the heat and allow to cook for a further 5-10 minutes. 4: Remove the skins from the beetroot, place in a blender, and squeeze out the roasted garlic cloves. Add the nutritional yeast, a splash of olive oil, and the remaining bean liquor. Blend until smooth, season to taste with salt, pepper, and a squeeze of lemon juice if desired. 5: Pour the beetroot mixture into the beans and mix well. Check for seasoning and cook for a further couple of minutes. 6: To serve, toast some bread, then spoon the beans into bowls. Top with crumbled feta, chopped fresh parsley, lemon zest, and olive oil. Enjoy!View original recipe