By Kelton Mattingly

Savory, sweet, and a bit “bacony” - this colorful fall bowl is packed with flavor.


Time: 20 min.

Servings: 2


“Bacon” Beans

  • ​​1 – 5.3 oz package Garlic & Rosemary Brami Lupini Beans
  • 2 Tbsp cooking oil
  • 3 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt & pepper to taste



  • 1 container of kale, shredded
  • 1 cup of quinoa, cooked
  • 1 butternut squash, roasted  
  • 1/4 cup sunflower seeds
  • 1/4 cup pomegranate seeds
  • ½ cup goat cheese (or alt. cheese)



  1. In a small bowl mix together the soy sauce, maple syrup, garlic powder, and smoked paprika. Set aside.
  2. In a pan over medium heat add the oil and beans. Sauté the beans for 2 minutes.
  3. Add the soy sauce mixture and cook until the sauce is almost completely evaporated. If beans begin to burn before completely evaporating, that is normal, and just remove from heat.
  4. Let cool and add salt & pepper to taste.
  5. To a large mixing bowl add kale, quinoa, roasted squash, sunflower seeds, pomegranate seeds, crumbled goat cheese, and sprinkle on the “bacon” beans.

Multi-Serve (5.3oz) / 8 Pouches

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