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This Herbed White Bean Chard bowl is full of amazing flavors from fresh herbs. Thyme pepita parmesan adds the crunchy cheesy topping. Vegan Gluten-free Clean eating
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This easy springy bowl today to balance out the decadence from the Carrot Cake Pancakes🙂 Beans tossed in herbs and lightly roasted, Rainbow Chard wilted with garlic and chili, fresh juicy tomato and a generous sprinkling of the Pepita thyme rosemary nutritional yeast crumble. A dash of lemon juice and optional evoo. Less ingredients, more flavor!. mmm mmm
I am slow on the bowl trend. I think its because a-both me and hubbs prefer our beans and lentils flavored up, cooked with a lot of stuff, b- I am not a fan of cold salads, it hurtsmy teeth :(. Our usual meals are pretty much bowls, cooked indian lentil/bean dahls/soups, plus veggies(cooked in pan instead of roasted), with whole grain flatbread or rice. It just isnt in one bowl, but rather on a plate. 😉 and served piping hot. When we do eat a bowl, it is usually leftovers, some greens, leftover curry or dahl or beans, leftover spiced veggies, rice or croutons.
But some days, we just want a light flavorful dinner that comes together quickly and uses up the greens.So I created this bowl with a lot of herbs, cooked most everything a bit, to warm things up. the heat also infuses the flavors more and topped it with the delicious herbed parmesan. do not go on the pictures with the scant sprinkling. It is for the photographs so the beans and greens are visible. Use all of it and more in this White Bean Chard Bowl 🙂
More bowls and Salads. all gluten-free and can be made soy-free. I see a pattern here. bowls of 3 things. Cauliflower quinoa collard. Mung sprouts, carrots, kale. hmm.
This Roasted Cauliflower, Collard, Quinoa bowl with Almond Sriracha sauce. yum
Mung Bean Sprouts and Seared carrots with spicy Chili Lime Dressing
Quinoa Bell pepper chickpea Oyster Mushroom bowl
Maple glazed Tempeh, greens, Cherry tomato salad.
Bitter and Sweet Asian Salad.
Also, do not miss this fantastic write up by Natala. There are more than one way to be on a plant-based diet. Words of support go much further than judgement and criticism.
We forget that eventually all ways arebenefitingthe animals that are not being eaten/used/abused.
Herbed white bean chard bowl.
Waiting to be loaded with the parmesan. above picture.
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Herbed White Bean Chard Bowl with Pepita Parmesan
This Herbed White Bean Chard bowl is full of amazing flavors from fresh herbs. Thyme pepita parmesan adds the crunchy cheesy topping. Vegan Gluten-free Clean eating
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Main Course
Servings: 2
Calories: 376kcal
Author: Vegan Richa
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Ingredients
- 1 tsp oil optional
- 1/4 tsp (0.25 tsp) garlic powder
- 1/8 tsp (0.13 tsp) cayenne or to taste
- a generous pinch of salt
- 4-5 (4 - 5) large Rainbow chard leaves chopped, fat ribs removed.
- 1 can Great Northern beans or other white beans
- 1/8 tsp (0.13 tsp) salt or to taste
- 1/4 tsp (0.25 tsp) each of dry thyme rosemary, garlic powder
- sliced tomatoes or cherry tomatoes
- lemon juice and extra virgin olive oil
Herbed Pepita Parmesan
- 1 Tbsp Pepitas pumpkin seeds
- 1 Tbsp bread crumbs or gf crumbs or oats or pepitas
- 1/4 tsp (0.25 tsp) dry thyme
- 1/4 tsp (0.25 tsp) dry rosemary
- a generous dash of black pepper
- 1-2 tsp (1 tsp) nutritional yeast
Instructions
In a pan, add oil and heat at medium heat. Add the garlic powder, cayenne and salt and cook for a few seconds to infuse the oil (or use water/broth).
Add Chard leaves and 1 Tbsp of water, mix well. cover and cook until lightly wilted 2-3 minutes.
Remove Chard from the pan and add to bowl.
Add beans, salt, a Tbsp water and herbs to the same pan.
Cover and Cook for 5-6 minutes. Let sit covered for 2 mins then Remove from pan and add to bowl.
Slice juicy tomatoes or cherry tomatoes and add to bowl.
Add a drizzle of lemon juice and optional extra virgin olive oil.
Grind or blend the pepitas, breadcrumbs with the herbs and nutritional yeast to a coarse mix.
Sprinkle liberally on the bowl and serve warm or cold.
Notes
For Variations: Add roasted sweet potatoes or veggies of choice, change up the beans.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Herbed White Bean Chard Bowl with Pepita Parmesan
Amount Per Serving
Calories 376Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 398mg17%
Potassium 1569mg45%
Carbohydrates 61g20%
Fiber 19g79%
Sugar 7g8%
Protein 23g46%
Vitamin A 3625IU73%
Vitamin C 46.9mg57%
Calcium 191mg19%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Kathryn
How well does the parm keep?
Reply
Richa
its a dry mix, so a week on the counter, refrigerate for upto 2 months so that the seeds stay fresh and dont get rancid
Reply
Liz
Should the pepitas be raw or roasted for the parmesan?
Reply
Richa
raw
Reply
Liz
Thanks, can’t wait to try it!
Reply
Corrin Radd
Finally got around to making this today. Good stuff.
Reply
Marmara Maiden
This was delicious and husband approved! I’ve made it twice now and I’m sure it will be in constant rotation from here on out! I plan on sharing it on my blog (with credit and a direct link to this article), if you don’t mind. Thank you for this!
Reply
Richa
so glad to hear that Marmara. Please share your photo of the bowl and link back here for the recipe! 🙂 thanks
Reply
Andrea Cranson
Just made this….soooooo good! Thank you!
Reply
Sunday Morning Banana Pancakes
The herbed pepita parm looks and sounds amazing Richa!!!!! Love the swiss chard in this recipe- my kind of dinner!
Reply
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Caitlin
i love bowls, but this is a dish i much more likely to eat. usually bowls have one to three components in it that i just don’t have time to make, so usually my meal only has a couple components. this meal looks delicious and the parmesan looks so pretty on top!
Reply
Gabby @ the veggie nook
This looks wonderful! I love the parmesan especially! I am so into bowls lately, half my meals are some form of grain, legume, vegan and a sauce all layered pretty.
Reply
christine
what a change this is from your usual style! Looks interesting, I like the sound of the crumb topping, and I love chard, I grow it in the back garden! Will give it a go – it’s a new way of serving food, to me, in rows in a bowl – is it trendy in America to serve food like this?
Reply
Richa
it is trending since last year. Lots of different cooked beans, grains, veggies, roasted, sliced or spiralled, nuts/seeds and dressing in a big bowl. I prefer my food hot, cooked and spiced though:)
Reply
Paula Jo
Need to be sure, in your part of the world, that you can get red, ripe tomatoes before making this dish. In fact, any color tomatoes as long as they are ripe. These poor tomatoes look so anemic.
Reply
June
Love this idea! Sounds like it would make a great flavorful alternative to my normal lunch rotation. 🙂 Almost reminds me of the Italian flag too.
Reply
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