Description
A hearty and flavorful plant-based bowl made with quinoa, lentils, butter beans, spinach pesto, and sun-dried tomatoes. Easy to prep and packed with protein and fiber.
Ingredients
1 cup cooked quinoa
1 cup cooked lentils
1 1/2 cups butter beans, drained and rinsed
1/2 cup sun-dried tomatoes in oil, chopped
3–4 tbsp spinach pesto
Fresh parsley or basil for garnish
Salt and pepper to taste
Optional: lemon juice for brightness
For spinach pesto (optional if homemade):
2 cups baby spinach
1/2 cup fresh basil
1/4 cup pine nuts or walnuts
1 garlic clove
Juice of 1/2 lemon
1/3 cup olive oil
Salt and pepper to taste
Instructions
Cook quinoa and lentils separately according to package instructions. Drain and let cool.
Prepare spinach pesto by blending all pesto ingredients in a food processor until smooth.
In a large bowl, combine quinoa, lentils, and butter beans.
Add sun-dried tomatoes and pesto. Toss gently to combine.
Season with salt, pepper, and optional lemon juice.
Top with fresh herbs and serve warm or cold.
Notes
Use pre-cooked or canned lentils for speed.
Rinse canned beans to remove excess salt.
Adjust pesto quantity to taste.
Add lemon juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: lunch
- Method: Mixing, Blending
Keywords: quinoa lentil bowl, pesto bean salad, vegan protein bowl, Mediterranean grain bowl, healthy meal prep, sun-dried tomato salad, butter bean recipe