Vegan “Cheesy” Butter Bean Protein Bowl

Servings: 3

For the broccoli:

• 1 Head of broccoli chopped

• Nonstick spray

• 2tsp EVOO

• 2tsp garlic powder

• 2tsp thyme

• 1tsp black pepper

For the Garbanzo Beans:

• 1  can garbanzo beans drained and pat dried

• 1/2tsp cumin

• 1/2tsp Paprika

• Nonstick spray

For the base:

• 1 yellow onion chopped

• 1tsp minced garlic

• 1tbsp EVOO

• 1 cup cooked quinoa

• 2/3cup cooked lentils (brown work best)

• 1/2cup vegetable broth

• 1/2tsp apple cider vinegar

For the cheese Sauce:

• 1 can butter beans drained, rinsed and pat dried

• 1 can cannellini beans drained

• 1tsp tahini

• 1/2 Cup nutritional yeast

• 1 cup almond milk

• 1tsp garlic powder

• 1tsp onion powder

• 1/4tsp turmeric

• 2tsp Dijon mustard

• 1tsp white vinegar

• 1/4tsp smoked paprika

• 1/4tsp black pepper

• 1tsp evoo

For the broccoli:

1. Set the oven to 400 degrees

2. Line a cookie sheet with foil and spray with nonstick spray

3. Add the broccoli and drizzle with EVOO

4. Sprinkle spices on top and bake for 20 minutes or until edges of broccoli start to brown

For the Garbanzo Beans:

1. Set the oven to 400 degrees

2. Line a cookie sheet with foil and spray with nonstick spray

3. Add garbanzo beans to a bowl and mix with spices.

4. Spread out garbanzo beans onto foil and bake for about 20 minutes or until they begin to brown

For the base:

1. Add EVOO to skillet and then add onions and cook 5 minutes

2. Add garlic and cook another 3 minutes

3. Add cooked quinoa and lentils

4. Add 1/2 cup vegetable broth and the apple cider vinegar

5. Mix until well combined and cook until liquid is absorbed

For the cheesy butter beans:

1. Add the cannellini beans, nutritional year, Tahini, almond milk, spices/ Dijon mustard and vinegar to a blender or food processor and blend until creamy

2. Add sauce and drained butter beans to a skillet and cook until warmed

To assemble: add quinoa mixture to bowl, top with broccoli, cheesy butter beans and garbanzo beans