Spanish nourish bowls with patatas bravas and marinated butter beans. It's what's for dinner.
All vegan, all plants, all of your 5 a day and all good for you! Balanced proteins, carbs and good fats. Quick to make & super tasty. You can find the recipe for the patatas bravas and the quick bravas sauce in my previous post.
The marinated butterbeans are easy peasy. Drain and rinse a can of butterbeans, put them in a small bowl and add a squeeze of lemon juice, a tbs of olive oil, a tablespoon of sherry or red wine vinegar, a teaspoon of maple syrup or brown sugar, a teaspoon of smoked paprika, a half teaspoon of garlic powder and a few good grinds of sea salt and black pepper. Stir together and let sit.
Meanwhile, slice a large pepper and a large courgette into chunks and trim a bunch of asparagus.
Put on a baking tray, sprinkle with a little olive oil, season and put into a hot oven for about 15 mins, turning once to ensure even browning.
Once done, remove from the oven and assemble your lovely bowls. Add a handful of rocket or whatever greens you have. If there's any marinade from the beans leftover, spoon over the vegetables. Serve with a bowl of the bravas sauce and some vegan aioli.
Enjoy! 😋😋😋
Serves: 2
prep: 30 min(s)
cooking: 30 min(s)
Ingredients
- Patatas bravas (recipe here)
- Can of butterbeans
- Lemon
- Olive oil
- tbs sherry or red wine vinegar
- tsp maple syrup or brown sugar
- tsp smoked paprika
- Half tsp garlic powder
- Sea salt
- Black pepper
- Large pepper
- Large courgette
- Bunch of asparagus
Method
Drain and rinse a can of butterbeans, put them in a small bowl and add a squeeze of lemon juice, a tbs of olive oil, a tablespoon of sherry or red wine vinegar, a teaspoon of maple syrup or brown sugar, a teaspoon of smoked paprika, a half teaspoon of garlic powder and a few good grinds of sea salt and black pepper. Stir together and let sit.
Meanwhile, slice a large pepper and a large courgette into chunks and trim a bunch of asparagus.
Put on a baking tray, sprinkle with a little olive oil, season and put into a hot oven for about 15 mins, turning once to ensure even browning.
Once done, remove from the oven and assemble your lovely bowls. Add a handful of rocket or whatever greens you have. If there's any marinade from the beans leftover, spoon over the vegetables. Serve with a bowl of the bravas sauce and some vegan aioli.
