Creamy Harissa & Roasted Red Pepper Butter Beans (High-Protein, Vegan, Batch Cook)

DinnerMeal PrepVeganHigh Protein
Written By Emily Maun
image of creamy vegan high protein harissa and roasted red pepper butter beans meal prep batch cook

This is a rich, smoky, creamy, high-protein recipe designed with speed, nutrition, and versatility in mind. Butter beans are simmered with onion, garlic, tomato paste, and spicy harissa, then coated in a silky roasted red pepper and tofu-based sauce for extra creaminess, protein, and depth of flavour.

The roasted red peppers bring natural sweetness and smokiness, while the harissa adds warmth and spice. Finished with fresh herbs, lemon, and a creamy tahini drizzle, this dish is SO satisfying and perfect for both weeknight dinners and lunch meal prep.

It’s high in plant protein with 22 grams per serve as well as fibre, with 13 grams peer serve. Mop it up with bread, or serve it with roasted vegetables, potato wedges, salads, or grains.

It’s designed as a batch-cook staple: quick to make, easy to scale, and ideal for keeping in the fridge for ready-to-go meals across the week.

Why You’ll Love These Super Creamy Butter Beans

This recipe is:

  • High in plant protein (22g) and fibre (13g), keeping you full and energised

  • Creamy and rich without any dairy

  • Smoky, spicy, and slightly sweet with layers of flavour

  • Meal-prep friendly and freezer-friendly

  • Quick enough for weeknights but impressive enough to serve guests

 
image of creamy vegan high protein harissa and roasted red pepper butter beans meal prep batch cook
 

What Makes These Butter Beans SO Good?

The base flavour comes from slowly sautéed onion, garlic, tomato paste, and harissa, and then the roasted red pepper sauce - blended with silken tofu, miso, and nutritional yeast to helps to make it super creamy, while adding natural sweetness and smokiness.

The tahini drizzle adds:

  • Nutty richness

  • Extra creaminess

  • A lemony brightness that balances the spice

Serving Suggestions For Your Batch Cook Beans

This recipe is incredibly versatile and works across multiple meals:

  • With bread or toast: Perfect for soaking up the creamy sauce

  • With roasted potatoes or wedges: A hearty, comforting dinner option

  • With grains: Serve over rice, quinoa, or couscous for a balanced bowl

  • With salads: Adds protein and richness to fresh greens

  • Meal prep boxes: Pair with roasted veg and grains for easy lunches

Finish with extra herbs, a squeeze of lemon, and a drizzle of tahini for best results.

 
image of creamy vegan high protein harissa and roasted red pepper butter beans meal prep batch cook with quinoa and salad in a packed lunch
 

Meal Prep, Storage & Freezing Tips

This recipe is ideal for batch cooking.

Fridge:

  • Store in an airtight container for up to 4 days

  • Flavours deepen over time

  • Add a splash of water when reheating if it thickens

Freezer:

  • Freeze in portions for up to 2–3 months

  • Let cool completely before freezing

  • Thaw overnight in the fridge for best texture

Reheating:

  • Reheat gently on the stove or microwave

  • Stir well and loosen with a little water if needed

  • Add fresh herbs or lemon after reheating to brighten flavour again

Check out the full recipe reel below by clicking the play button!

Creamy Harissa & Roasted Red Pepper Butter Beans (High-Protein, Vegan, Batch Cook)

Creamy Harissa & Roasted Red Pepper Butter Beans (High-Protein, Vegan, Batch Cook)

Yield: 4
Author: Emily Maun
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Creamy, smoky and packed with flavour, this high-protein, high-fibre vegan meal is perfect for easy meal prep. Made with butter beans, roasted red pepper, harissa and a silky tofu cream sauce, it’s rich, satisfying and full of plant-based goodness. Enjoy it with bread, roasted veg, grains or salads for a quick, nourishing meal.

Ingredients

For the red pepper sauce:
  • 3 red bell peppers, halved & stems/seeds removed
  • 1 tbsp olive oil
  • Pinch of salt
  • 300g silken tofu
  • 1 tbsp white miso paste
  • 1/4 cup nutritional yeast
  • Small pinch of salt & pepper
Remaining bean ingredients:
  • 1 medium onion, diced
  • 3–4 garlic cloves, minced
  • 2 tbsp tomato purée
  • 2 tbsp harissa paste (rose harissa works well)
  • 2 tins butter beans, drained & rinsed
  • 1–2 tbsp lemon juice
  • Handful parsley, chopped
  • 2 tbsp dill, chopped
For the tahini drizzle:
  • 1/4 cup tahini
  • 2 tbsp nutritional yeast
  • Juice of 1/2 lemon
  • 4–5 tbsp water (to thin)
  • Pinch of salt

Instructions

  1. Coat the red peppers in olive oil and a pinch of salt. Air fry at 190°C for 15–18 minutes until charred and soft.
  2. While the peppers cook, prep the remaining ingredients.
  3. Add roasted peppers to a blender with the tofu, miso, nutritional yeast, salt and pepper. Blend until completely smooth and creamy. Set aside.
  4. Heat a drizzle of olive oil in a pot over medium heat. Sauté the onion for 4–5 minutes until softened, then add garlic and cook for 1 more minute.
  5. Stir in the tomato purée and harissa, coating everything well. Add the butter beans and red pepper sauce, mix, cover with a lid, and simmer for 8–10 minutes until thickened.
  6. Meanwhile, mix the tahini drizzle ingredients together until smooth and pourable.
  7. Turn off the heat and stir through lemon juice, parsley, and dill. Season with salt and pepper to taste.
  8. Serve as is or finish with the tahini drizzle on top (or swirl it through).

Nutrition Facts

Calories

432

Fiber

13 g

Protein

22 g

Nutritional info is 1/4 of the recipe.

Emily Maun https://www.emilymaun.com
Next

Creamy Sundried Tomato & Spinach Cannellini Beans (High-Protein, Vegan, Batch Cook)