Mayan butter bean and quinoa bowls with avocado and orange

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mayan butter bean and quinoa bowls with avocado and orange

Mayan butter bean and quinoa bowls with avocado and orange

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, Family-Friendly, No Added Sugar, <600 Calories

2 Servings, 590 Calories/Serving

20 Minutes

Bada bing, bada bean. We replicate the deep flavor of tok-sel, a Mayan favorite of slow-roasted beans, in a fraction of the time by lightly browning precooked butter beans in a hot pan. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 1 13.4 ounce carton cooked butter beans
  • 3 organic scallions
  • 1 organic lime
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic avocado
  • 1 organic orange
  • 1 teaspoon achiote powder
  • 3 tablespoons dry-roasted pumpkin seeds
Chef's Tip

To supreme, or not to supreme? For smooth citrus segments, slice off both ends of the orange and stand it upright. Cut downward along the curve to remove peel and pith. Then, with a paring knife, cut along both sides of each segment to release it from the membrane. Voilà!

Nutrition per serving

Calories 590, Total Fat 29g (37% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 240mg (10% DV), Total Carb. 68g (25% DV), Fiber 19g (68% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 20g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal. 

2

Prep the ingredients for the beans

  • Rinse the butter beans. 
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the quinoa.
  • Juice the lime (the juice will be divided between the beans and the avocado).
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

3

Cook the beans

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the beans, season with salt and pepper, and cook, stirring occasionally, until lightly browned and heated through, 3 to 4 minutes.

Remove from the heat and stir in the green parts of the scallions, parsley, and half the lime juice. Season to taste with salt and pepper.

While the beans are cooking, prepare the remaining ingredients. 

4

Prep the avocado and orange; finish the quinoa

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
  • Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ½-inch-thick slices. Discard any seeds. Set the orange slices aside for serving; add any juice from the orange rinds or the cutting board to a small bowl.

To the bowl with the orange juice, add the avocado, half the achiote powder, the remaining lime juice, and 2 teaspoons [4 tsp] oil. Gently toss together, then season to taste with salt, pepper, and more achiote powder.

To the pot with the quinoa, stir in the white parts of the scallions and season to taste with salt and pepper. 

Serve

Transfer the quinoa to individual bowls. Top with the butter beans, avocado, orange, and pumpkin seeds and serve.

Kids Can!
  • Rinse the quinoa and beans. 
  • Juice the lime.
  • Strip the parsley leaves.
  • Scoop out the avocado.
  • Peel the oranges by hand.