Creamy Roasted Red Pepper White Bean Skillet
Cozy up with this Creamy Roasted Red Pepper White Bean Skillet, featuring a silky roasted red pepper sauce, fiber-rich white beans, and tender spinach. It’s a protein-packed, plant-based meal inspired by Blue Zones diets that’s perfect for busy weeknights. Quick, delicious, and nutrient-dense!
Servings 4 servings
Calories 291kcal
Equipment
- stove, oven
Ingredients
- 10-12 mini sweet peppers or 2 red bell peppers
- 1 large shallot or 2 medium, chopped
- 5 garlic cloves minced
- 1 tbsp tomato paste
- 8 oz silken tofu
- ½ cup raw cashews*
- 3 tbsp nutritional yeast
- ½ lemon juiced
- 1 tbsp miso paste
- ¼ tsp red pepper flakes optional, for a little spice
- salt and pepper to taste
- 15 oz canned great northern white beans or butter beans drained
- 3 cups baby spinach
- ¼ cup plain, unsweetened dairy-free yogurt
- ¼ cup fresh parsley finely chopped
Instructions
- Preheat oven to 425 and spread the peppers on the baking sheet. Optional to drizzle with olive oil but it's not necessary! Transfer to the oven and bake for 15-20 minutes until slightly charred, turning halfway through.
- Meanwhile, heat a large cast iron skillet over medium heat and add in the shallots and garlic, sautéing until fragrant and tender, and deglazing with a splash of water (or oil) as needed. Add in the tomato paste and stir to combine and caramelize.
- Remove the peppers from the oven and when cool enough to touch, pluck off the stems and discard. Transfer to a high speed blender with the tofu, cashews, nutritional yeast, lemon juice, miso paste and optional red pepper flakes. Blend until smooth and creamy and season with salt and pepper.
- Add the beans to the skillet with the shallot and garlic along with the red pepper sauce and bring to a gentle simmer. Add in the baby spinach and cook until wilted. Top with a dollop of yogurt, a sprinkle of red pepper flakes, and fresh parsley.
- Serve hot, over rice or with a hunk of crusty bread or naan for dunking.
Notes
*If you do not have a high speed blender such as a Vitamix, you will want to boil your cashews for 10 minutes or soak them overnight.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 36g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 579mg | Potassium: 956mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4723IU | Vitamin C: 111mg | Calcium: 95mg | Iron: 6mg
