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

There’s something undeniably satisfying about a bowl packed with texture, flavor, and nutrition. This Spinach Pesto Butter Bean Lentil Quinoa Bowl with Sun-Dried Tomatoes is the kind of meal that makes you feel amazing from the inside out. Inspired by Mediterranean flavors and fueled by plant-based power, this vibrant grain bowl is an easy-to-make recipe that works equally well for a cozy dinner, a meal prep lunch, or a potluck star. With creamy butter beans, nutty lentils, protein-rich quinoa, punchy sun-dried tomatoes, and a fresh green spinach pesto, every bite is hearty, herby, and energizing.

this Recipe

What Is Spinach Pesto Butter Bean Lentil Quinoa Bowl?
This dish is a vibrant, savory plant-based bowl built on a base of cooked lentils and quinoa, tossed with a garlicky spinach pesto. It’s loaded with creamy butter beans and savory sun-dried tomatoes, making it both filling and flavorful. Fresh herbs tie it all together, and the texture is unbeatable: chewy grains, tender beans, juicy tomato bites, and that earthy green pesto running through it all.

Why You’ll Fall in Love with This Recipe
This bowl is plant-based perfection. It’s quick to throw together yet delivers gourmet flavor in every spoonful. The combination of ingredients offers something different with each bite sweet, earthy, tangy, herby. It’s completely gluten-free, naturally vegan, and meal-prep friendly. Whether you’re serving it warm or cold, as a main or a side, this bowl checks every box for taste, texture, and nourishment.

How Does It Taste?
Savory and herbaceous, with bright pops of flavor from the spinach pesto and chewy tang from the sun-dried tomatoes. The butter beans are buttery and tender, balancing the hearty, nutty texture of lentils and quinoa. It’s earthy, slightly garlicky, and perfectly seasoned, with just the right amount of zest from the lemon and a little umami from olive oil and sun-dried tomatoes.

Health & Ingredient Benefits
This bowl is loaded with plant-powered nutrition. Quinoa is a complete protein and packed with fiber. Lentils bring folate and iron, while butter beans add creaminess and heart-healthy nutrients. Spinach in the pesto contributes magnesium and antioxidants. Olive oil, garlic, and sun-dried tomatoes give healthy fats and anti-inflammatory compounds. It’s the perfect nutrient-dense, high-fiber, high-protein dish for sustained energy.

Ingredients You’ll Need
1 cup cooked quinoa
1 cup cooked lentils (green or brown)
1 1/2 cups canned butter beans, rinsed and drained
1/2 cup sun-dried tomatoes in oil, chopped
3–4 tablespoons spinach pesto (see note below or use store-bought)
Fresh parsley or basil, chopped (for garnish)
Salt and pepper, to taste
Optional: lemon juice or zest for brightness

Spinach Pesto (if homemade):
2 cups baby spinach
1/2 cup fresh basil (or use all spinach)
1/4 cup toasted pine nuts or walnuts
1 garlic clove
Juice of 1/2 lemon
1/3 cup olive oil
Salt and pepper to taste

Tools You’ll Need
Medium saucepan (to cook quinoa and lentils)
Large mixing bowl
Colander or strainer
Food processor or blender (for pesto)
Cutting board and knife
Measuring cups and spoons
Serving bowls

Optional Substitutions & Additions
Use cannellini beans or chickpeas instead of butter beans
Add crumbled feta or vegan feta for extra richness
Stir in arugula or baby kale for added greens
Swap spinach pesto for basil pesto or red pepper pesto
Toss in roasted red peppers, cucumbers, or olives for variation
Add avocado slices or a drizzle of tahini for creaminess

How to Make

1. Cook your base grains: Prepare quinoa and lentils separately, according to package directions. Drain well and let cool slightly.
2. Make the pesto (if homemade): Blend spinach, basil, nuts, garlic, lemon juice, olive oil, salt, and pepper in a food processor until smooth. Taste and adjust seasoning.
3. Assemble the bowl: In a large bowl, combine quinoa, lentils, and butter beans. Add chopped sun-dried tomatoes and 3–4 tablespoons of pesto. Toss gently to coat.
4. Season: Add salt, pepper, and a splash of lemon juice if desired.
5. Garnish and serve: Top with chopped fresh parsley or basil. Serve warm, at room temperature, or chilled.

What to Serve With
This dish stands alone beautifully but also pairs well with:

• Toasted sourdough or garlic bread
• A bowl of soup like tomato or roasted carrot
• A side of hummus and veggie sticks
• Roasted sweet potatoes or cauliflower
• A light lemon vinaigrette-dressed green salad

Tips for Success
Use pre-cooked quinoa and lentils for fast assembly
Let the grains cool a bit before mixing to avoid wilting the pesto
Don’t overdo the pesto start with less and add more to taste
Drain the sun-dried tomatoes well so the bowl doesn’t get greasy
Taste and adjust seasoning with salt and lemon at the end

Common Mistakes to Avoid
Using undercooked lentils they should be tender, not mushy or hard
Skipping the rinse on canned beans it removes excess salt and starch
Not draining grains properly can make the bowl soggy
Using too much pesto can overwhelm the other flavors
Forgetting to season the ingredients are subtle and need a little salt and acid to shine

How to Store & Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. This bowl is delicious cold or at room temperature, but you can also reheat gently on the stovetop or in the microwave. Add a splash of olive oil or water before reheating to loosen up the grains. Not freezer-friendly due to the fresh pesto and beans.

Frequently Asked Questions
Can I make this ahead? Yes! It’s ideal for meal prep and holds up well for days.
Is it gluten-free? 100% naturally gluten-free.
Can I use dry lentils instead of canned? Yes just cook them fully and drain well.
What if I don’t have pesto? Toss with olive oil, garlic, lemon juice, and herbs as a shortcut.
Can I make it oil-free? Yes, use a water-based pesto or replace oil with mashed avocado.

Nutritional Info (approximate per serving)
Calories: 380
Protein: 17g
Fat: 13g
Carbohydrates: 45g
Fiber: 12g
Sugars: 3g

Conclusion
This Spinach Pesto Butter Bean Lentil Quinoa Bowl with Sun-Dried Tomatoes is proof that plant-based meals can be vibrant, satisfying, and full of flavor. Whether you’re preparing lunch for the week or need a quick weeknight dinner that leaves you feeling good, this bowl has everything you need: complete protein, fiber, healthy fats, and freshness in every forkful. Customize it, prep it ahead, and enjoy it cold or warm this is a bowl you’ll come back to again and again.

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August 18, 2025 by Melissa