Creamy Gochujang Butterbean Bowls
I’m counting down my favorite recipes of 2024, and in my top 7 are these creamy gochujang butterbean bowls.
I love these bowls because they are:
crazy delicious
so pretty
highly nutritious
they remind me of the colorful grain bowls that all the IG it girls were making in 2016; except instead of grains, I used butterbeans.
Let me explain why.
The Magic of Beans
First of all, let me preface this with: there is nothing wrong with grains. In fact, many grains are extremely healthy.
But beans have a similar starch profile while having more fiber, more protein; which makes them more conducive to our goals.
The soluble fiber in beans binds with toxins & excess hormones in your bile, and helps your body eliminate them so you don’t keep regurgitating it in your bile.
The result? Clearer skin, more energy, better cycles, better moods, and of course, better gut health.
The Dish
This bowl is probably in my top 3-5 things I’ve ever made. The flavors are so complex & complementary, I drool just thinking about it.
It starts with butterbeans in a creamy gochujang sauce, topped with charred broccolini, and roasted enoki mushrooms, and drizzled with a yummy peanut-ginger sauce. Then I add the raw toppings, which add some crunch & freshness to cut the richness— we have shredded purple cabbage, shredded watermelon radish, shredded cucumber, scallions, cilantro, kimchi, fermented onions (you could also use sugar-free pickled red onions, you wouldn’t get the probiotic benefit of fermented, but you do get that from other ingredients in the dish), and goji berries. I added some star flowers for a peppery punch & pop of pink, and borage flowers to complement the cucumbers and provide something else that’s refreshing, and pansies, which are primarily decorative; but honestly, this dish is stunning even without the flowers.
Note: you def don’t have to make the peanut sauce, I just love condiments and think the extra condiment “adds a little something extra,” to quote Elle Woods.
The Benefits
The benefits of these bowls far exceed just the soluble fiber from the beans. Everything is carefully designed to help you glow from the inside out. Specifically:
Beans are not only rich in fiber, but also rich in protein, which is critical for regulating your nervous system, improving your mood, and helping you be more emotionally resilient
I use butternut squash in the sauce for 2 reasons: first, the beta-carotene is soooo good for your skin, and the healthy fats its paired with helps it absorb better; second, it creates a creamy feeling while allowing us to use less fat. Now let me be very clear: there is nothing wrong with fat, and they are quite healthy & necessary, but fats are also quite calorie dense and in excess can drain your energy & digestion. Lightening it up with butternut squash just helps you feel better afterwards and less weighed down.
Red (cough *purple* cough) cabbage is really rich in antioxidants & polyphenols, which support your nervous system, mood, and gut health.
Cucumbers & radishes add a lot of hydration & a satisfactory crunch
Butternut squash, garlic, onion, radishes, broccolini, goji berries all contain prebiotic fibers that feed the beneficial bacteria in the gut, helping to strengthen the gut microbiome and improve overall digestive health
Miso, gochujang, kimchi, fermented red onion all contain probiotics, which are beneficial bacteria that help maintain a healthy balance of gut flora and may contribute to improved gut barrier function.
Enoki mushrooms arehHigh in fiber, particularly prebiotic beta-glucans, which feed beneficial gut bacteria and promote a healthy microbiome. Enoki mushrooms are also gentle on digestion and may alleviate constipation. Their compounds also have mild adaptogenic properties, potentially supporting stress management and nervous system balance.
Broccolini has sulforaphane and antioxidants detoxify the liver, aiding overall skin health and promoting a glowing complexion. Also contains magnesium and B vitamins, which help regulate the nervous system and combat fatigue. The sulforaphane in broccolini has neuroprotective effects.
Cilantro has natural chelating properties, aiding the removal of toxins and heavy metals, which indirectly supports digestive health by reducing the toxic load on the gut.
Goji berries are a great source of B vitamins, including B2 (riboflavin), which play a role in energy production and nervous system health. Their antioxidants help protect brain cells from oxidative damage.
Cashews are packed with nutrients like zinc, magnesium, and antioxidants, which support skin health by reducing inflammation and promoting cell regeneration. Additionally, cashews contain tryptophan, a precursor to serotonin, the "feel-good" neurotransmitter that plays a role in mood regulation.
The result? Your skin will glow & tummy will flatten, both of which will make you feel good about yourself; and you will have abundant energy to break out of your rut & really chase your dreams!
Plus, you’ll have fun in the process!
The Recipe
Creamy Gochujang Sauce Ingredients:
1 small butternut squash (about 2 cups cooked butternut squash, mashed)
1 cup raw cashews, soaked
2 pitted medjool dates
5 tbsp gochujang (I like to buy a gochujang that is in the refrigerated section so that it has live probiotics)
2-3 tbsp chickpea miso
1.25 cups water
3 cloves garlic
Peanut Sauce Ingredients:
a small knob of fresh ginger, peeled
3-4 cloves garlic
1 cup water
6 pitted medjool dates
1/4 cup tamari
6 tbsp peanut butter
optional: 1 small chili pepper
Bowl Ingredients (note—the measurements are loose here. measure with your heart & feel free to modify. I also love having this bowl with a little avocado on top):
2-3 cans butterbeans, drained & rinsed
1 bunch broccolini
1 package enoki mushrooms
3-4 Persian cucumbers (or you could 1 big)
1-2 radishes. I used watermelon radish because they’re so pretty, but any type of radish you can find is fine tbh
1/4 head of purple cabbage
a handful of cilantro
2-4 scallions. I cut them into thin strands purely for aesthetic purposes, but you can chop them however
2-3 tbsp kimchi
2-3 tbsp fermented onions
4 tbsp goji berries
Instructions:
soak cashews overnight, or for 10 minutes in hot water
preheat oven to 350F
cut butternut squash in half length wise, scoop out the seeds, and roast until fully cooked through. It took about 40 minutes for me on the “convection bake” setting, but it really depends on squash size
put oven on 415F convection roast
remove the bottom part of the enoki mushrooms, spray with a bit of avocado oil
spray broccolini with a bit of avocado oil
roast both until a little browned, roughly 15-20 minutes
strain & rinse your cashews
blend all of your creamy gochujang sauce ingredients together and set aside
if you’re doing peanut sauce too, blend all of those ingredients together now!
strain & rinse your butterbeans, toss with the gochujang sauce
chop your cabbage, radishes, and cucumbers. I used a mandolin to get super thin slices, but you can do it by hand
to assemble the bowls: scoop some butterbeans, add the broccolini and mushrooms, drizzle with peanut sauce, add your fresh veggies, add scallions, cilantro, kimchi, and fermented onions; then top with goji berries and ENJOY!
The Links
I’ve used different brands of gochujang, but always come back to this one. My Korean friends all say this is the best too.
I used South River Sweet White Miso
I love the BioItalia or Jack’s brand of butterbeans because they are BROADER than some other brands
I used Small Town Cultures fermented onions, and Goshen Foods Kimchi. You can use whatever brands you like, although I will say the Goshen Foods vegan kimchi is ELITE. If you are vegan, note that most kimchi is not, so check the ingredients, I also like to use kimchi that doesn’t use sugar in it. The other big thing is to buy fermented kimchi, not something that is sold on the shelf.
if you can’t find fermented onions, you can make your own (you just slice red onions, throw in a brine, and let it sit for 2 weeks); or you can make quick pickled red onions by slicing your onions & letting it sit in ACV overnight!
Hopefully I didn’t miss anything, but just in case, here is a roundup of links to my common recipe ingredients
