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

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4.1 from 13 reviews

A vibrant and nutritious Spinach Pesto Butter Bean Lentil Quinoa Bowl featuring a creamy homemade spinach pesto blended with fresh herbs, sunflower seeds, and sun-dried tomatoes. This wholesome bowl combines protein-packed butter beans, lentils, and quinoa for a satisfying plant-based meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Grains and Legumes

  • 1/2 cup quinoa, uncooked
  • 1 can (15 oz) butter beans, drained and rinsed
  • 1/3 cup canned lentils, drained and rinsed

Pesto Ingredients

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

Additional Ingredients

  • 1/3 cup sun-dried tomatoes (julienne cut or chopped if whole)

Instructions

  1. Cook the quinoa: Rinse the quinoa under cold water, then cook it in 1 cup of water according to package directions until fluffy and tender. Once cooked, set it aside to cool slightly.
  2. Prepare the legumes: Drain and rinse the butter beans and canned lentils thoroughly to remove excess liquid and set them aside.
  3. Make the spinach pesto: In a food processor or blender, add the olive oil 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.
  4. Combine the bowl ingredients: In a large mixing bowl, add the cooked quinoa, butter beans, and lentils.
  5. Add sun-dried tomatoes and pesto: If your sun-dried tomatoes are not julienne cut, slice or chop them, then add to the bowl. Add about 1/3 cup of the prepared pesto to the ingredients. Adjust the pesto quantity to taste.
  6. Toss and serve: Gently toss all the ingredients together until well combined. Serve the bowl with grilled bread, toast, or naan as an accompaniment for a complete meal.

Notes

  • You can adjust the amount of pesto used depending on your taste preference, adding more for a stronger flavor.
  • Using julienne cut sun-dried tomatoes saves prep time, but chopping whole pieces works just as well.
  • This recipe is great for meal prep as flavors meld well after resting in the fridge.
  • The bowl pairs excellently with toasted bread or naan for added texture.
  • To make it gluten-free, ensure the bread accompaniment is gluten-free or omit it entirely.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegan

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