The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sundried Tomato & Olive Rainbow Bean Bowl
Build a rainbow bowl, packed with sunshine flavours. Create the base with spicy golden quinoa. Top with sundried tomato butterbeans, pickled onions and a lemony sumac & tomato salsa. The best bit? Creamy aubergine babaganoush on top!
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 onion
- 110g baby tomatoes
- 1 unwaxed lemon
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 20g baby spinach
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 250g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 2 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 1 tsp sumac
- 1 handful of fresh mint
Nutritional Information
Calories: 523
Protein: 17g
Carbs: 60g
Fat: 22g
Ingredients
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 110g baby tomatoes (use half)
- 2 tbsp baba ganoush (use half) (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 20g baby spinach (use half)
- 1 onion (use a quarter)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh mint (use half)
- 1 unwaxed lemon (use half)
- 250g spicy Mexican quinoa (use half) (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 1 tsp sumac (use half)
Nutritional Information
Calories: 514
Protein: 17g
Carbs: 58g
Fat: 22g
Sundried Tomato & Olive Rainbow Bean Bowl
Build a rainbow bowl, packed with sunshine flavours. Create the base with spicy golden quinoa. Top with sundried tomato butterbeans, pickled onions and a lemony sumac & tomato salsa. The best bit? Creamy aubergine babaganoush on top!
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Cooking Instructions
- Zest and quarter the lemon. Make the quick pickled onions; thinly slice half the onion and place in a small bowl with the juice from half the lemon and a pinch of sea salt. Mix and leave to pickle.
- Finely dice the remaining onion. Drain and rinse the butterbeans. Halve the olives. Heat a medium frying pan with 2 tsp oil on medium heat. Add the onion and cook for 3 mins, until softening. Add the sundried tomato paste, butterbeans and 80ml water (40ml for 1 person). Simmer for 3-4 mins, until thickened slightly.
- Make the salsa; quarter the tomatoes. Pick the mint leaves from the stalks and finely chop. Add the tomatoes, lemon zest, mint, sumac and juice from the remaining lemon to a small bowl. Season with sea salt and black pepper. Mix and set aside.
- Heat another frying pan on medium heat. Add the quinoa and cook for 3-4 mins, until piping hot. Season with sea salt and black pepper.
- Serve the quinoa, topped with the butterbeans, pickled onions, salsa, spinach and babaganoush.
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