Spinach White Bean Protein Bowl (Print version)
Hearty bowl with white beans, spinach, quinoa and vegetables in creamy lemon-tahini dressing.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Beans & Vegetables
03 - 2 cups packed baby spinach
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 - ¼ cup toasted pumpkin seeds (pepitas)
10 - 2 tbsp crumbled feta cheese (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 - ½ tsp ground cumin
17 - Salt and black pepper, to taste
# How To Make It:
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 tahini dressing creates this incredible creamy satisfaction without any dairy, which I honestly didnt believe until I tasted it
- Everything can be prepped ahead, making it the ultimate work-from-home lunch that actually feels exciting
02 -
- Tahini can seize up and turn into a stiff paste when you first add lemon juice, but keep whisking and it will suddenly emulsify into the creamiest dressing you've ever made
- Letting the quinoa cool slightly before adding the spinach is the difference between vibrant greens and sad, wilted ones that look like they've given up on life
03 -
- Toast your pumpkin seeds in a dry skillet over medium heat, shaking frequently, until they're fragrant and starting to golden, about two minutes
- Taste the dressing before adding it to the bowls, because tahini brands vary wildly in how much salt they need