Sometimes I get tired of chickpeas. There, I said it.
Beans are one of my main sources of protein, and I love adding them to my bowls because they're easy and taste great with any flavors. I was excited to recently stumble upon the borlotti bean, a varietal of the kidney bean. It's slightly larger than the kidney with a pinkish-brown color and red stripes. They taste similar to a pinto or kidney bean.
I made this Spring-themed bowl starring the borlotti bean. I paired them with hearty kale and quinoa and colorful butternut squash, golden beet, and avocado. Just looking at these pretty colors makes me ready for Spring. The dressing is a beautiful green tahini thanks to the addition of cilantro. If you don't like cilantro, feel free to omit, and the dressing will be a very respectable cream color.
This bowl is easy to meal prep for the week! I like to prepare my veggies, quinoa, and dressing in advance for easy lunches throughout the week. I hope you have the opportunity to try a new legume and make these pretty spring bowls!
Healthy Lunch: Borlotti Bean Bowls with Cilantro Tahini
YIELDS
3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 cups cooked white quinoa
- 1 large bunch kale, rinsed and shredded
- 1 golden beet, peeled
- 1 can borlotti beans (or sub another legume), drained and rinsed
- 2 cups butternut squash , cubed
- 1 teaspoon avocado oil
- 1/4 cup tahini
- 1/4 cup lemon juice
- pinch Himalayan sea salt
- pinch Black pepper
- 1/2 cup cilantro
- microgreens
- hemp hearts
- 1 avocado, diced
Directions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mixed cubed butternut squash with the avocado oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, until fork tender.
3. While the squash is roasting, prepare your quinoa if you haven't already done so according to package instructions.
4. Thinly slice golden beet with a mandolin slicer. Alternatively, you can steam if you prefer a softer texture.
5. Prepare your Cilantro Tahini by adding tahini, lemon juice, sea salt, black pepper, and cilantro to a blender and pulsing until well combined.
6. To assemble your bowls, divide the kale and quinoa among bowls and top with golden beet, borlotti beans, butternut squash, and avocado. Add cilantro tahini and garnish with microgreens and hemp hearts, if desired.
2. Mixed cubed butternut squash with the avocado oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, until fork tender.
3. While the squash is roasting, prepare your quinoa if you haven't already done so according to package instructions.
4. Thinly slice golden beet with a mandolin slicer. Alternatively, you can steam if you prefer a softer texture.
5. Prepare your Cilantro Tahini by adding tahini, lemon juice, sea salt, black pepper, and cilantro to a blender and pulsing until well combined.
6. To assemble your bowls, divide the kale and quinoa among bowls and top with golden beet, borlotti beans, butternut squash, and avocado. Add cilantro tahini and garnish with microgreens and hemp hearts, if desired.
Also by Lauren: Chili-Stuffed Sweet Potatoes
Related: Zesty Greens Buddha Bowl
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Photos: Lauren Kirchmaier
