Spinach White Bean Protein Bowl (Print Version)
Vibrant bowl with white beans, spinach, quinoa, and creamy lemon-tahini dressing for a satisfying plant-based meal.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Beans & Vegetables
03 - 2 cups baby spinach, packed
04 - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
05 - 1 cup cherry tomatoes, halved
06 - 1 medium cucumber, diced
07 - 1 small red onion, thinly sliced
→ Toppings
08 - 1 avocado, sliced
09 - 1/4 cup toasted pumpkin seeds (pepitas)
10 - 2 tbsp feta cheese, crumbled (optional)
→ Dressing
11 - 3 tbsp tahini
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp olive oil
14 - 1 tbsp water (plus more as needed)
15 - 1 garlic clove, minced
16 - 1/2 tsp ground cumin
17 - Salt and black pepper, to taste
# How-To:
01 - In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside to cool slightly.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, cumin, salt, and pepper until creamy and smooth. Add more water to thin if needed.
03 - Divide the cooked quinoa among 4 bowls. Top each with equal portions of spinach, white beans, cherry tomatoes, cucumber, and red onion.
04 - Arrange avocado slices and sprinkle with pumpkin seeds and feta cheese if using.
05 - Drizzle dressing generously over each bowl just before serving.
# Expert Advice:
01 -
- The creamy tahini dressing ties everything together in ways you would not expect
- You can prep everything ahead and assemble in under five minutes
- It somehow tastes even better the next day for lunch
02 -
- Warm quinoa absorbs the dressing better than cold quinoa
- The dressing thickens as it sits so thin with extra water before storing
03 -
- Toasting the pumpkin seeds in a dry pan brings out their nutty flavor
- Let the dressing sit for ten minutes to let garlic mellow