Roasted Potato & Broccoli Bowl with Creamy Butter Bean Purée

Roasted Potato & Broccoli Bowl with Creamy Butter Bean Purée

This roasted potato and broccoli bowl with butter bean purée is the definition of comforting, nourishing food. Crispy golden potatoes and tender roasted broccoli sit on a bed of silky butter bean purée infused with roasted garlic, lemon and tahini.


The roasted vegetables bring warmth and texture, while the butter bean purée adds creamy richness and plant-based protein. A drizzle of lemon tahini or herb olive oil ties everything together, creating a bowl that feels both simple and deeply satisfying.


Perfect for a cozy dinner or a wholesome meal-prep lunch, this bowl uses everyday pantry ingredients to create something hearty and comforting.

Roasted Potato & Broccoli Bowl with Creamy Butter Bean Purée

Healthythandi

Servings

3

Prep Time

15 minutes

Cook Time

35 minutes

Cuisine

Mediterranean-inspired

A cozy bowl of crispy roasted potatoes and broccoli served over creamy butter bean purée.

Roasted Potato & Broccoli Bowl with Creamy Butter Bean Purée

Ingredients

    blank

    • 3–4 white potatoes, cut into chunks
    • 1 small head broccoli, broken into florets
    • 2–3 tbsp olive oil
    • 1 tsp smoked paprika
    • 1 tsp garlic powder
    • Salt and black pepper to taste
    • Optional squeeze of lemon after roasting
    • 1 whole head garlic

    blank

    • 1 can butter beans, drained and rinsed
    • 2 tbsp olive oil
    • Roasted garlic cloves from the tray
    • Juice of ½ lemon
    • 2 tbsp tahini
    • Salt and black pepper to taste
    • Splash of plant milk to loosen

    blank

    • 1 tbsp tahini
    • 1 tbsp lemon juice
    • 1 tbsp water
    • Pinch of salt

    blank

    • Olive oil
    • Fresh parsley, chopped
    • Crushed garlic

    Method

      blank

      1. Preheat the oven to 200°C.

      2. Toss the potatoes with olive oil, smoked paprika, garlic powder, salt and pepper.

      3. Place them on a baking tray along with the whole garlic head.

      4. Roast for about 20 minutes.

      blank

      1. Add the broccoli florets to the tray, drizzle with a little olive oil and season with salt and pepper.

      2. Return the tray to the oven and roast for another 15 minutes until the vegetables are golden and crispy.

      blank

      1. In a blender or food processor combine butter beans, olive oil, roasted garlic cloves, lemon juice and tahini.

      2. Blend until smooth and creamy.

      3. Add a splash of plant milk if needed to loosen the texture.

      4. Season with salt and black pepper.

      blank

      1. If making the lemon tahini drizzle, whisk together tahini, lemon juice, water and salt until smooth.

      blank

      1. Spread the butter bean purée onto a plate or bowl.

      2. Top with the roasted potatoes and broccoli.

      3. Drizzle with sauce or herb olive oil.

      4. Finish with fresh herbs, lemon zest or chilli flakes if desired.
      Back to recipe blog