This delicious protein-packed recipe is bursting with flavor. Creamy, mild butter beans combine with a zesty sauce and seasoned quinoa for a hearty, warming meal. These Crispy Butter Bean Bowls are simple, nutritious, and so satisfying.
The smooth texture and mild flavor of butter beans lend well to many soups, stews, and side dishes. In this dish, they combine with the more assertive flavors of Romanesco sauce and chimichurri seasoning. This results in a flavor-packed meal that is warming and comforting.
Romanesco sauce is a rich, versatile Latin sauce originating in Spain. The base is roasted red peppers, puréed and thickened with almonds and hemp seeds. The flavor is further sharpened with raw garlic and red wine vinegar. The result is a robust, flavorful sauce that is delicious over pasta or a variety of vegetables. If you have time, allow the sauce stand for an hour or more at room temperature before serving. This allows the flavors to meld all the more.
I like the butter beans extra crispy. To obtain this result, be patient and allow them to crisp in your frying pan before adding other ingredients.
3/4 cup quinoa
1 tablespoon chimichurri spice blend
1/4 cup plus 2 tablespoons sliced almonds, divided
1 lemon, zested, halved, and one half sliced into wedges
6 sugar snap peas, strings removed and sliced thinly
4 cloves garlic, peeled
4 oz. jar roasted red peppers, drained and rinsed
1 tablespoon hemp seeds
1 tablespoon red wine vinegar
2.5 tablespoons extra virgin olive oil
13.4 oz. box dry butter beans, rinsed, drained, and patted dry