Print

Spinach Pesto Butter Bean Lentil Quinoa Bowls Recipe

Spinach Pesto Butter Bean Lentil Quinoa Bowls Recipe
Print Recipe

★★★★★

4.8 from 11 reviews

A wholesome and vibrant Spinach Pesto Butter Bean Lentil Quinoa Bowl featuring a flavorful homemade spinach pesto packed with fresh herbs, nutritional yeast, and sunflower seeds, served over protein-rich quinoa, butter beans, and lentils for a nutritious and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Quinoa 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

  • 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 sundried tomatoes (julienne cut recommended or chopped if whole)

Instructions

  1. Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine 1/2 cup quinoa and 1 cup water. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
  2. Prepare Legumes: Drain and rinse the butter beans and canned lentils thoroughly to remove excess sodium and preserve texture. Set 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 pesto is smooth and creamy without any large chunks remaining, scraping down the sides as needed for even consistency.
  4. Assemble the Bowl: In a large mixing bowl, combine the cooked quinoa, butter beans, and lentils. Slice or chop sundried tomatoes if they are not pre-cut, then add them to the bowl.
  5. Add Pesto and Toss: Add approximately 1/3 cup of the prepared spinach pesto to the quinoa and legumes. Toss all ingredients gently until everything is well coated with the pesto. Add more pesto to taste if desired.
  6. Serve: Divide the quinoa bowl mixture into serving bowls. For a complete meal, pair with grilled bread, toast, or naan. Serve immediately or chilled.

Notes

  • Use fresh herbs for the pesto to maximize flavor; dried herbs will not yield the same vibrant taste.
  • Adjust the amount of pesto according to your preference—add more if you like a stronger herbaceous flavor.
  • This bowl can be served warm, at room temperature, or chilled for a refreshing meal.
  • Quinoa can be cooked ahead of time and stored in the refrigerator for up to 3 days.
  • For a nuttier flavor, lightly toast sunflower seeds before blending into the pesto.
  • To keep it vegan, ensure the nutritional yeast used is vegan-certified.

Nutrition

Keywords: spinach pesto, quinoa bowl, vegan recipe, butter beans, lentils, healthy bowl, plant-based, nutritional yeast, sunflower seeds, sundried tomatoes

Find it online: https://thefoodrecipe.com/spinach-pesto-butter-bean-lentil-quinoa-bowls-recipe/