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Hasselback Potato and Butter Bean Nourish Bowl
Recipe Intro From earthofmariaa

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Who else loves colourful food? I know that personally, eating a variety of fruits and vegetables helps make feel my absolute best (together with substantial amounts of cake and chocolate pretty much on a daily basis because that’s my way of doing balance lol). I was brought up eating lots of veggies, so I’ve never had a problem of disliking them, and to this day eating big colourful bowls like this one makes me so happy! This bowl features butter beans cooked with turmeric and tamari, hassleback potatoes, mushrooms, peas, tomatoes, cucumber, spinach and avocado. Anyway, I’ve had a busy day today and will try to get an early night. Hope you’re all having a fantastic Wednesday! 🌿 -@earthofmariaa

Recipe

Prep time 10mins
Cook time 45mins
Yield: Serves or Makes 2
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ingredients

  • 3 medium potatoes
  • 2 cups mushrooms
  • 2 tablespoons tamari
  • 1/2 (15 ounce) can butter beans
  • 1 teaspoon turmeric
  • 4-5 medium vine tomatoes, chopped
  • 1/2 medium cucumber, chopped
  • 1/4 cup frozen green peas, cooked according to package directions
  • 1/2 avocado
  • 1 cup spinach

Method

  • Step 1

    Preheat the oven to 390ºF. Cut across the width of the potatoes to form the hassleback shape, making sure not to cut all the way through. Roast in the oven for 40-45 minutes, until cooked through.

  • Step 2

    Meanwhile, add the mushrooms to a non-stick frying pan together with 1 tablespoon tamari. Cook for 4-5 minutes, then set aside. Add the butter beans to the frying pan with the rest of the tamari and the turmeric and stir for 2-3 minutes.

  • Step 3

    Once the potatoes are ready, serve them with the mushrooms, butter beans, tomatoes, cucumber, green peas, avocado, spinach and a sauce of your choice.