Print

Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes

Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes. This wholesome dish combines protein-packed butter beans and lentils with fluffy quinoa, all topped with a creamy homemade spinach pesto that elevates every bite. Perfect for a quick lunch, satisfying dinner, or meal prep option for busy weeks, this bowl is not only visually appealing but also brimming with nutrients. Customize it easily by adding your favorite vegetables or adjusting the pesto to suit your taste. Enjoy a deliciously healthy meal that aligns perfectly with your dietary needs.

Ingredients

Scale
  • 1/2 cup quinoa (uncooked)
  • 1 can (15 oz) butter beans
  • 1/3 cup canned lentils
  • 1/3 cup sun-dried tomatoes (julienne cut recommended)
  • 1/4 cup olive oil (EVOO)
  • 2 cups fresh spinach leaves
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • 1/4 cup raw sunflower seeds
  • 3 tablespoons nutritional yeast
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook quinoa according to package instructions using 1 cup of water (approximately 15 minutes). Fluff and set aside.
  2. Drain and rinse butter beans and lentils under cold water; set aside.
  3. In a food processor or blender, combine olive oil, spinach, basil, parsley, sunflower seeds, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until creamy.
  4. In a large mixing bowl, combine cooked quinoa, drained butter beans, lentils, and sun-dried tomatoes. Add about 1/3 cup of pesto and mix well.
  5. Serve warm in bowls with grilled bread or naan if desired.

Nutrition

Find it online: https://marystable.com/spinach-pesto-butter-bean-lentil-quinoa-bowls-with-sun-dried-tomatoes/

save me