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

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

5.1 from 9 reviews

A vibrant and nutritious bowl combining protein-rich butter beans and lentils with quinoa, all tossed in a homemade spinach pesto packed with fresh herbs and sun-dried tomatoes. This wholesome dish is perfect for a filling vegan lunch or dinner, offering a delightful blend of flavors and textures.

Ingredients

Scale

Quinoa and Beans

  • 1/2 cup quinoa, uncooked
  • 1 can (15 oz) butter beans, drained and rinsed
  • 1/3 cup canned lentils, drained and rinsed
  • 1/3 cup sun-dried tomatoes (julienne cut or chopped)

Spinach Pesto

  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 cups packed fresh spinach leaves
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup raw sunflower seeds
  • 3 tablespoons nutritional yeast
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. Cook the quinoa in 1 cup of water according to package directions, typically bringing it to a boil, then simmering covered for about 15 minutes until water is absorbed and quinoa is fluffy.
  2. Prepare Beans and Lentils: Drain and rinse the butter beans and lentils thoroughly to remove any canned liquid. Set aside for mixing later.
  3. Make Spinach Pesto: Add the olive oil to a food processor or blender first, followed by fresh spinach, basil, parsley, raw sunflower seeds, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy with no large chunks remaining, ensuring a well-incorporated pesto.
  4. Combine Ingredients: In a large mixing bowl, add the cooked quinoa, drained butter beans, and lentils.
  5. Add Sun-Dried Tomatoes and Pesto: If your sun-dried tomatoes are not julienne cut, slice or chop them into thin strips. Add 1/3 cup of the prepared pesto along with the sun-dried tomatoes into the bowl.
  6. Toss and Serve: Gently toss all ingredients until evenly coated with pesto. Serve the quinoa bowls in individual dishes alongside grilled bread, toast, or naan for a complete meal.

Notes

  • You can adjust the amount of pesto to your preference; it’s quite flavorful and creamy, so start with 1/3 cup and add more if desired.
  • For added crunch, sprinkle some roasted sunflower seeds or pine nuts on top before serving.
  • This dish is best served fresh but can be refrigerated for up to 2 days. Reheat gently before serving or enjoy cold as a salad.
  • Use gluten-free bread or naan if you need to keep this meal gluten-free.

Nutrition

Keywords: quinoa bowl, spinach pesto, butter beans, lentils, sun-dried tomatoes, vegan, healthy bowl, plant-based protein, nutritious meal

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