Ingredients

10 ozCooked Freekeh
1 each15.5-oz can Butter Beans
6 tbspRoasted Pepper Romesco
8 ozBroccolini Florets
½ ozChive & Herb Butter

4 ozSun Gold Tomatoes
½ cupLabneh (lemon-herb sauce)
2 tbspToasted Hazelnuts
2 tbspDried Barberries

Cooked freekeh — photo by 42 North on Pexels

Butter beans — photo by Gilmer Diaz Estela on Pexels

Roasted pepper romesco — photo by Lalada . on Pexels

Broccolini florets — photo by umberto dez on Pexels

Chive and herb butter — photo by Felicity Tai on Pexels

Sun gold tomatoes — photo by frank minjarez on Pexels

Labneh lemon-herb sauce — photo by Shameel mukkath on Pexels

Toasted hazelnuts — photo by Keegan Evans on Pexels

Dried barberries — photo by umberto dez on Pexels

Note: Measurements are for 2 serving recipes.

Instructions

1 of 3

Step 1

Prep the produce & beans

Take the herb butter out of the refrigerator so it softens. Heat the oven to 450°F. Rinse and dry the fresh produce. Drain and rinse the beans. In a small baking dish (or a large one for 4 servings), combine the broccolini, romesco, drained beans, tomatoes, barberries, and ¼ cup of water (or ½ cup for 4 servings); season with salt and pepper. Stir to combine, then dot the top with the softened butter.

A cook adds water to a dish of prepped vegetables — photo by Jonathan Borba on Pexels

Charred Broccolini & Butter Bean Bowls

2 servings · Vegetarian Edit