Plant-based Protein Power Bowl

Photo: Protein Power Bowl
This Plant-Based Protein Power Bowl is loaded with butter beans and quinoa, fresh veggies and a helping of hummus. Plus it's vegan and gluten-free!
4 servings

For the Butter Beans:

  • 2 15 oz cans butter beans (rinsed and drained)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • Dash of cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 2 Tablespoons maple syrup

For the Rest of the Bowl:

  • 1 1/2 cups hummus of choice from the Chill department
  • 1 container of Curry Quinoa Salad from the Deli
  • 1 cup green olives (pitted and chopped)
  • 1 container baby cherry tomatoes
  • 2 cucumbers, chopped
  • 2 red bell peppers, chopped
  1. Preheat oven to 350F and line a baking tray with parchment paper.
  2. Add all butter beans ingredients to a mixing bowl and toss to combine.
  3. Arrange seasoned butter beans on the baking tray. Bake for 20 minutes, until butter beans are slightly crispy and golden brown. Remove from oven and set aside.
  4. To serve: divide all bowl ingredients between four serving bowls and top with cooked butter beans.
  5. Best fresh - serve and enjoy!