10oz bag of frozen riced broccoli
1 can butter beans, drained
1 Tbs harissa paste
3 Tbs tomato paste
1/2 cup water
salt to taste
1) Preheat oven to 425F. Place potato slices on a greased baking sheet, with additional oil and salt drizzled over the top. Bake for 25 minutes.
2) Maintain water in glass measuring cup, and mix in harissa paste and tomato paste until well blended.
3) In a small saucepan, over medium heat, combine butter beans and sauce. Cook until heated through, stirring occasionally.
4) When there is only five minutes left on the potatoes, cook the riced broccoli in the microwave.
5) Layer the dish with potatoes on bottom, topped with broccoli, then butter beans. Serve hot.
Review: I recently vacationed in London. One of the perks to international flights is the in-flight meal. However, it's often tricky to get one to meet my needs. I tend to order vegan, but half the time it comes with pasta that I can't eat! On the way back from London, I had an AMAZING meal on the flight. It was diced, probably boiled, potatoes. Then topped with broccoli florets and butter beans. The red sauce was tasty, but I couldn't nail the flavors to reproduce it. Therefore, I had to make up my own for this dish. I actually prefer the variations used for this recipe. This was quick and easy to make, but yet ever so nutritional. It's spicy without being overwhelming. But most of all, it's a hearty meal on a cold, grey, rainy day. Perfection.
