Creamy Beetroot Miso Butterbeans with Roasted Aubergine (Vegan High-Protein)
These Creamy Beetroot Miso Butterbeans with Roasted Aubergine have a rich pink and vibrant super smooth sauce, with butterbeans and spinach. They are packed with fibre and protein and are naturally vegan and gluten-free.
I love a bean-y bowl recipe and this one is even better as it takes only 30 minutes to make and is loaded with rich umami flavours, lots of earthy beetroot and has swirls of dairy-free yoghurt for a dreamy bowl. There are only a few components to this recipe, and they all work so well together. These beans also rely on some store cupboard staples and long-lasting ingredients, so you can whip this up midweek in no time at all and have leftovers, too. I like to mop up the sauce with some sourdough bread or served with some wholegrains like brown rice, wholewheat pasta or quinoa.
Why will I love these beans?
These beans are amazing:
- Creamy, saucy and super smooth
- Vibrant and packed with antioxidants
- Earthy beetroot for colour and flavour
- Relies on store cupboard ingredients
- Naturally plant-based, dairy-free and egg-free
- Gluten-free and nut-free
- Ideal for midweek meals
- Delicious for meal prep
- Takes 30 minutes to make
- Minimal effort and maximum flavour
- With a wide range of vitamins and minerals
- High in fibre and protein
- With at least 12 different plant points
- Delicious mopped up with bread
- Also great with wholegrains like wholewheat pasta, quinoa or buckwheat
- Topped with delicious roasted and tender aubergine
- Great for the gut with fermented miso and dairy-free yoghurt
If you already love the sound of this beetroot dish, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredient with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the roasted aubergine:
- Aubergine: chop this into cubes and roast until tedner.
- Olive oil: or your preferred oil.
- Spices: adding cumin and hot smoked paprika works so well with the aubergine.
- Salt and pepper: to season.
As for the beans and sauce:
- Pre-cooked beetroot: use vacuum packed beetroot and drain away the excess water before adding into the blender.
- Silken tofu: this is the magic ingredient that makes the sauce so deliciously creamy. It’s also high in protein.
- White miso paste: this fermented paste is great for the gut and it adds umami richness.
- Lemon juice: for tang and freshness.
- Nutritional yeast: this adds a savoury richness without making the sauce taste cheesy. If you don’t have any, you can leave this out.
- Garlic: for flavour.
- Butterbeans: I love the Bold Bean Co Queen Butterbeans which are so plump and juicy. Save the water from the tin as we use this in the sauce and for the pan to make the beans really saucy. You can also try this beetroot sauce with chickpeas or cannellini beans.
- Baby spinach: to add some brain-boosting green goodness. You can also use kale.
I like to serve these beans with some dairy-free yoghurt, fresh coriander, chopped hazelnuts and some chilli flakes. It’s great with your favourite sourdough or bread or with wholegrains.
Are these gluten-free and nut-free?
Yes, these are gluten-free as long as your bread/grains do not contain gluten. To keep these nut-free, swap the hazelnuts on top for sunflower seeds or leave them off.
How do I make them?
These beans are ready to go in a few steps:
- Chop the aubergine and toss with the spices: and roast for 25 minutes until tender on a non-stick tray.
- Add all of the sauce ingredients to a blender: and process until smooth.
- Add the beans and spinach to a non-stick pan with the sauce: and allow to warm trough.
- Serve the beans with some yoghurt and the aubergine: along with herbs, hazelnuts and some dairy-free yoghurt.
How long will they last?
These beans will keep for 2-3 days in the fridge in a sealed container or for 1 month in the freezer. Allow to defrost before warming back up in a pan.
What other recipes can I try?
For other bean-y protein bowls:
- Creamy Curried Chickpeas with Spinach
- Creamy Roasted Butternut Squash with Chickpeas and Kale
- Sun-Dried Tomato and Spinach Beans
- Pesto Courgette Corn and Butterbeans
- Roasted Aubergine Creamy Tomato Beans
Creamy Beetroot Miso Butterbeans with Roasted Aubergine (Vegan High-Protein)
These Creamy Beetroot Miso Butterbeans with Roasted Aubergine have a rich pink and vibrant super smooth sauce, with butterbeans and spinach. They are packed with fibre and protein and are naturally vegan and gluten-free.
Ingredients
For the Roasted Aubergine:
- 1 large aubergine, chopped into cubes
- 2 tbsp olive oil
- ½ tsp cumin
- ½ tsp hot smoked paprika
- Salt and pepper
For the Beetroot Beans:
- 300g pre-cooked beetroots
- 300g silken tofu
- 1 tbsp white miso paste
- 1 lemon, juiced
- 4 tbsp nutritional yeast
- 4 tbsp brine from the tin of butterbeans, or water
- 2 garlic cloves, peeled
- 700g butterbeans jar (500g beans with 200g liquid)*
- 100g baby spinach
To Serve:
- 4 tbsp dairy-free yoghurt
- 4 sprigs fresh coriander
- 4 tbsp chopped hazelnuts
- Chilli flakes, black pepper
- Bread or wholegrains e.g. rice, buckwheat or quinoa
Instructions
- Firstly, prepare the aubergine. Preheat the oven to 160Fan/180ºC and line a large baking tray with parchment paper. Add the aubergine to the tray with the olive oil, cumin, paprika and some salt and pepper and toss well. Roast for 25 minutes, giving everything a stir halfway through.
- Meanwhile, make the sauce. Add the cooked beetroot, silken tofu, miso paste, lemon juice, nutritional yeast, garlic, bean water and garlic to a small blender with some salt and pepper. Blend until really smooth and creamy.
- Add the butterbeans and the rest of their liquid to a non-stick saucepan along with the spinach and beetroot sauce. Allow to warm through for 10 minutes, stirring to wilt the spinach.
- To serve, spoon the beetroot beans into bowls, topping with a swirl of yoghurt, the roasted aubergines, some coriander, hazelnuts, chilli flakes and black pepper.
- Serve alongside your favourites breads or wholegrains.
- Eat straight away, or allow the beans to cool and keep in a sealed container with the aubergine for 2-3 days or in the freezer for 1 month. Allow to defrost before warming back up in a pan for 5 minutes.
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Stay in touch
I look forward to hearing what you think of these Creamy Beetroot Miso Butterbeans with Roasted Aubergine so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With beetroot love x
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