Creamy Butter Bean and Pepper Cauliflower Rice Bowl
with Cheese and Pesto Drizzle
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Butter Bean and Pepper Cauliflower Rice Bowl in just 20-25 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 sachet(s)
Mixed Herbs
250 grams
Riced Cauliflower
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips, then pop onto a large baking tray.
c) Drizzle with oil, sprinkle over half the mixed herbs, then season with salt and pepper. Toss to coat.
d) When the oven is hot, roast on the top shelf until tender, 12-15 mins.
a) Heat a medium frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper.
c) Once cooked, remove the cauli rice from the heat. Cover to keep warm until serving.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the butter beans in a sieve.
a) While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the garlic and cook, stirring, for 30 secs.
c) Pour in the tomato passata, veg stock paste, butter beans, remaining mixed herbs, sugar and water for the sauce (see pantry for both amounts).
d) Stir to combine and bring to the boil, then lower the heat slightly and simmer until thickened, 4-5 mins.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Once roasted, add the peppers to the sauce.
c) Stir the creme fraiche and half the hard Italian style cheese through the sauce and bring to the boil, then remove from the heat.
d) Season to taste with salt and pepper.
a) Fluff up the rice with a fork and share between your bowls.
b) Spoon over the saucy butter beans and peppers.
c) Drizzle over the pesto and sprinkle the remaining cheese on top to finish.
Enjoy!
