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Spinach Pesto Butter Bean: 1 Flavorful Meal

Spinach Pesto Butter Bean
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This recipe for Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes is a wholesome, vegan dish perfect for a quick and flavorful meal. It combines creamy butter beans, protein-rich lentils, and quinoa with a vibrant homemade spinach pesto and sweet-tart sun-dried tomatoes. Ready in about 30 minutes, it’s a family-friendly option packed with plant-based nutrition.

Ingredients

Scale
  • 1 cup Quinoa, rinsed
  • 1 can Butter Beans, drained and rinsed
  • 1 can Canned Lentils, drained and rinsed
  • ½ cup Sun-Dried Tomatoes, chopped
  • ½ cup Extra Virgin Olive Oil
  • 2 cups Fresh Spinach (or thawed frozen spinach)
  • ½ cup Fresh Basil
  • ½ cup Fresh Parsley
  • â…“ cup Raw Sunflower Seeds
  • ¼ cup Nutritional Yeast
  • 2 cloves Minced Garlic
  • 1 tbsp Lemon Juice
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Cook the Quinoa: Rinse 1 cup of quinoa under cold water. Combine the quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and set aside to cool slightly.
  2. Prepare the Beans and Lentils: Rinse and drain one can each of butter beans and lentils. Transfer them to a large mixing bowl and combine gently.
  3. Make the Spinach Pesto: In a food processor, combine ½ cup extra virgin olive oil, 2 cups fresh spinach, ½ cup fresh basil, ½ cup fresh parsley, ⅓ cup raw sunflower seeds, ¼ cup nutritional yeast, 2 cloves minced garlic, juice of one lemon, salt, and pepper to taste. Blend until smooth yet slightly textured.
  4. Combine the Ingredients: Add the cooked quinoa, rinsed butter beans, rinsed lentils, and ½ cup chopped sun-dried tomatoes to the large mixing bowl. Pour the spinach pesto over the mixture. Gently fold everything together until well combined, ensuring the pesto coats all ingredients evenly.
  5. Serve and Enjoy: Serve the Spinach Pesto Butter Bean Lentil Quinoa Bowls immediately in large bowls.

Notes

  • This dish is versatile; feel free to customize with roasted veggies or different grains like brown rice or couscous.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For longer storage, freeze in portions for up to 3 months. Reheat by thawing in the fridge and warming on the stovetop or microwave.
  • Extra pesto can be stored separately in an airtight container in the fridge for up to a week.

Nutrition

Find it online: https://sarecipe.com/spinach-pesto-butter-bean-recipe/