Nourish: White Bean Chard Pepita Bowl

Herbed_Bean_Chard_Bowl__0771

 

This is an easy vegan spring bowl with simple flavors, beans, and greens. White beans are tossed in herbs and lightly roasted, while the rainbow chard is wilted with garlic and chili, fresh juicy tomatoes, and a generous sprinkling of pepita thyme rosemary nutritional yeast crumble, which tastes like parmesan. Add a dash of lemon juice and optional EVOO. 

Herbed White Bean Rainbow Chard Thyme Pepita Parmesan Bowl
Serves 2

Ingredients for main bowl: 
1 teaspoon oil (optional)
1/4 teaspoon garlic powder
1/8 teaspoon cayenne or to taste
A generous pinch of salt
4-5 large rainbow chard leaves, with the fat ribs removed and chopped
1 15-ounce can great northern beans or other white beans, drained
1/8 teaspoon salt or to taste
1/4 teaspoon each of dry thyme, rosemary, and garlic powder
Sliced tomatoes or cherry tomatoes
Lemon juice and extra virgin olive oil 
 
Ingredients for herbed pepita parmesan:
1 tablespoon pepitas (pumpkin seeds)
1 tablespoon bread crumbs (can substitute gluten-free crumbs or oats or pepitas)
1/4 teaspoon dry thyme
1/4 teaspoon dry rosemary
A generous dash of black pepper
1-2 teaspoons nutritional yeast
 
Heat the oil in a skillet over medium heat. (Or use broth if you want to go oil-free.) Add the garlic powder, cayenne, and salt and cook for a few seconds to infuse the oil.

Add the chard and 1 tablespoon of water; mix well. Cover and cook until lightly wilted, 2 to 3 minutes. Then remove chard from the pan and add to a serving bowl. 

Add beans, salt, a tablespoon of water, and herbs to the same skillet. Cover and cook for 5 to 6 minutes. Let sit covered for 2 minutes, then remove from skillet and add to the bowl.

Slice juicy tomatoes or cherry tomatoes and add to the bowl. Add a drizzle of lemon juice and optional extra virgin olive oil.

Grind or blend the pepitas and bread crumbs with the herbs and nutritional yeast to a coarse mix. Sprinkle liberally on the bowl and serve warm or cold.

Variations: Add roasted sweet potatoes or veggies of choice, or use other beans like chickpeas.

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About

Richa Hingle is the prolific and award-winning recipe developer, blogger, and photographer behind VeganRicha.com. She loves to show people how easy it is to cook vegan Indian or other cuisines. Hingle has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (where she was named one of the top 30 Indian food blogs), TheKitchn, Cosmopolitan, BuzzFeed, and many more. She lives in Seattle with her husband and a fluffy Pomeranian.


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