Description
This savory Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes features butter beans and lentils combined with a homemade, nut-free and vegan spinach pesto and sun-dried tomatoes. Pesto legumes can be served as a delicious nourishing appetizer with crackers or flatbread or served as a full meal with toast or gluten-free naan!
Ingredients
1/2 cup quinoa, uncooked
1 can (15 oz) butter beans
1/3 cup canned lentils
1/3 cup sundried tomatoes (I used julienne cut)
Spinach Pesto
1/4 cup 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
Instructions
- Cook the quinoa in water (1 cup) according to package directions.
- Drain and rinse the butter beans and lentils, set aside.
- To make the pesto, add all of the pesto ingredients to a food processor or blender, starting with the olive oil on the bottom (helps it blend better). Blend until the pesto is smooth and creamy and no chunks of sunflower seeds or spinach/herbs remain.
- Add the butter beans, lentils, and cooked quinoa to a large bowl.
- Slice or chop the sundried tomatoes (unless you purchased julienne cut tomatoes) and then add them to the bowl along with 1/3 cup of the pesto. You may add more pesto if desired (read notes below).
- Toss everything together, serve in bowls along with grilled bread, toast, or naan!
Notes
READ THE BLOG POST FOR MORE INFORMATION!
If you prefer to cook dry butter beans and lentils, feel free to do so, just be sure to factor in the additional time.
You will likely have leftover pesto, read my blog post on ways to use leftover pesto!
- Prep Time: 15
- Cook Time: 15
- Category: dinner